The opportunity to create buzz, appeal, interest, and energy is one of the most exciting things we get to perform during the course of our careers; after all, ours is a business of passion. Let’s start by staying away from two terms that marginalize creativity: “three-meal” and “outlet.” We all know the images these two notions conjure in our minds—burgundy napkins, anyone? How about a bowl of unsanitary, recycled, communal bar snacks [have to have free bar snacks because we are a hotel], and don’t forget the white, plastic, thermal swirl coffee carafe and menu jackets. The next thing to
Back in my musician days while opening for the likes of Richie Havens and Neil Young, I never gave much thought to restaurant service. That all changed when Steven Hayes at the Garden Restaurant in Ocean City, Maryland, cast a spell with stories of the Garden’s local seafood enhanced with homegrown herbs. And just as I had meticulously studied singer-songwriter greats such as Bob Dylan and Leonard Cohen, when I became a waiter, I integrated Steven’s best practices and those of other super servers. Selling. While at Paolo’s in Georgetown in Washington, D.C., I wondered how fellow waiter Wayne Anderson
The value of well-conceived investment in the well-being of staff cannot be underestimated, and there’s more to it than wage increases. If the body truly is a temple, so is a hospitality property, and it’s those bodies that make it run.
Band members and Hard Rock guests embraced Mötley morsels in a menu promotion tied into a recent run of shows. Funky gastropub Culinary Dropout crafted an array of cocktails including the Dr. Smashgood [$12], Jameson Irish Whiskey with a Guinness reduction and mint. Hard Rock Hotel & Casino in Las Vegas has struck a hot, heavy chord with its F&B guests and resident rock stars by tying promotional menus into concert runs for a property-wide buzz. Each restaurant at the property created its own Mötley Crüe-themed dishes with names playfully punning song titles—offered on menus from September 18 to
The philosophy behind Executive Chef John Brand’s menus at Omni La Mansión del Rio in San Antonio can be summed up in three words: “Taste is everything.” Thus, Brand has been taking the menus at his property in a healthier direction—without the preachiness he thinks puts off guests. “Our mushroom tacos are a vegan dish, but you wouldn’t know you were missing meat; we make our crab cakes without breadcrumbs, so they’re gluten-free,” explains Brand. “It’s ‘seductive nutrition." This seduction requires a subtle yet “forward and transparent” menu approach, Brand says. He noticed labeled menu items went virtually untouched. Now,
If, as management expert Ken Blanchard says, “feedback is the breakfast of champions,” then Marriott’s SpringHill Suites is doing everything right. Not only did they roll out a new complimentary breakfast last summer, but they have the guest feedback to indicate it’s a veritable hit. “Having introduced a complimentary hot breakfast menu in 2007, it was time for a change,” says Calette Nielsen, VP and global brand manager. “We wanted to do more than just engage in ‘breakfast wars,’ so we spent a year surveying our clientele. We also wanted to better meet the needs of a growing millennial market.”
If Italian food in the morning sounds strange at first, it’s worth remembering that “Italians eat breakfast too,” says St. Regis Aspen’s F&B Director Rajesh Radke. After the hotel reconcepted its restaurant from American to the distinctly Italian Trecento Quindici Decano last June, it didn’t make sense to continue serving a traditional breakfast menu in the same space. In order to keep the same theme throughout the day, says Chef David Viviano, the team developed an Italian-leaning breakfast menu that also retains some traditional morning favorites. The feedback so far has been molto bene. Old Country Mornings “Our guests have
Despite the proximity to Busch Stadium across the street—guests can actually see into the ballpark during games from 360—those at LHM made a conscious effort not to make 360 a sports bar. They can do whatever they want up here, because it’s an open space surrounded by glass,” says LHM Corporate Executive Chef Rex Hale. St. Louis is known as the Gateway City—the path over the Mississippi River to destinations throughout the West. But since 2011, Hilton St. Louis at the Ballpark has become a destination in its own right, attracting groups, in-house guests, and locals to the
It’s one thing to say your employees are your most important resource; it’s another to put your money, thought, and effort where your mouth is—or, rather, where their mouths are. Wynn Las Vegas stripped its staff dining menu down to the ground and built it back as a healthy but satisfying inhouse option for employees, who are responding with excitement and are feeling and performing better. In the area of day-starting ideas, take a look at our piece on St. Regis Aspen’s Italian breakfast vibe. The ambitious, savory menu works perfectly in the morning and reinforces the Italian concept of
The 22-story, city-center Hyatt Regency Atlanta was the world’s first atrium hotel, built in 1967, and today is a premier convention site with 180,000 square feet of meeting space. 2011 saw a $65 million renovation, with an upgrade to restaurants and overall dining experience. With an average group size of 600, gourmet refreshment breaks are a vital part of a successful meeting program. “We are continually modifying refreshment breaks and change them out seasonally based on my research,” says Director of F&B Majed Dawood-Farah. “Our pricing strategy puts all themed breaks at the same $17 price point, keeping them affordable
When Four Seasons decided to bring its chefs’ food to the proverbial man on the street, the Toronto-based hotel chain tapped into a movement that’s mobile and fun, equipped with a full kitchen. They deployed a food truck. The FS Taste tour began in Palo Alto, California, in mid-September 2013, launching an eight-city, three-state, and more than 1,000-mile trip. The truck and its entourage served as a mobile stage where the Four Seasons culinary teams could more closely connect with local communities. The final stop was Santa Fe, New Mexico, in November. In all, the FS Taste truck served nearly
Consider the types of foods and the volume of products that touch your many cutting boards. While the risk of cross-contamination can occur on any surface, the probability that it will occur on a cutting board is higher than most others.
HOTEL F&B EXPANDS ADVERTISING SALES STAFF Hotel F&B Media Group has appointed Glenn Karaban as National Accounts Director in the Northeast U.S. “We sought a dynamic person who could take our growing brand to the next level with marketing partners,” says Dave Bischoff, VP/Associate Publisher. “Glenn is an experienced and tech-savvy sales person who understands where media is headed. We feel he can best assist our clients to effectively reach our audience of 260,000 F&B and culinary professionals in the $37 billion U.S. hotel, resort, and casino market.” For more information, visit www.hotelfandb.com LAMB WESTON announces The Peel Deal instant-win
With a brilliant array of foodwarming options, “Customerize” your lighting solution with a vast selection of elegant shades, inspiring colors, and flexible mounting and switch alternatives. Whether you’re equipping pick-up stations and buffet lines or creating a look all your own, come to HATCO. CONTACT: www.hatcocorp.com Created by VITAMIX , a world leader in high-performance blending equipment, the Vita-Prep® 3 features a powerful motor, advanced cooling fan, variable speed, and an accelerator tool for consistent, superior results when puréeing, grinding, chopping, and more. CONTACT: 800-4DRINK4, www.vitamix.com PREGEL AMERICA'S partnership with Ganeden Biotech incorporates the probiotic GanedenBC30 into PreGel’s line of