It’s no secret that Hampton Inn has one of the top-performing complimentary breakfast models in North America, consistently garnering industry accolades and high guest scores. Domestically, it’s an unqualified success. But, to twist a popular phrase, will it play in Pretoria? Hampton is one of the first brands to export its complimentary breakfast model abroad to Europe, Asia, South America, and other parts of the globe. Known as Hampton by Hilton overseas, they’re dedicated to duplicating the “Hampton breakfast experience” for international guests—previously uncharted territory for a focused-service brand. Hampton quickly learned that a “cut-and-paste” copy of the North American
The mini food trend—think sliders, cupcakes, and cake pops—has hit the cocktail hour. At least at the Viceroy New York. From five to six each evening except Sunday, a vintage cocktail cart rolls through the lobby offering one-ounce tastings of specialty mixed drinks. Hotel guests and local visitors sample innovative cocktail concepts from the bar menu at the hotel’s restaurant, Kingside. Kingside is the first of Gerber Group’s international concepts to implement the Cartender program, an idea from the company’s Director of Sales Michael Bridges. By bringing the diminutive drinks directly to the guest, the Cartender gives Kingside, a streetside
Despite the controversy over the value of room service, it’s still a key differentiator for full-service hotels. So, if you’re staying in the game, address the common problems that plague the stepchild of all departments: language-challenged employees; untrained, uniformed, robotic order takers; and inefficient, sloppy workspaces. The sales cockpit solution. I first worked with room service in 1995 at the New York Marriott Marquis. With Dan Flannery, then assistant F&B director, I sussed out the operator area and was surprised by what I found. “How do you like the chairs?” I asked Rosemary, a 10-year veteran. “They’re okay but so
Moxie is an old-fashioned word, but a solid display of chops or savvy will never go out of style. If you strengthen your moxie capabilities, you will exponentially increase your value in the world of work. In our next few columns, we will be offering moxie opportunities that should parallel your “hard skills” development. Relax, none of these requires a college degree. Previously, we looked at the importance of establishing moxie in the form of showing that you can be trusted to make things better in some way. Here we are adding to the list of short-in-supply but high-in-demand hospitality
The old bar and private dining room in the Ritz-Carlton, San Francisco, were representative of the brand’s longtime luxury aesthetic. Today, they’re part of Parallel 37, reflecting Ritz’s commitment to modern F&B venues. The signature F&B concept at Ritz-Carlton, Sarasota, doesn’t feature a palatial dining room, chandeliers, or meticulous fine dining service techniques. Instead, its identity is built around 18th century nautical slang for a ship’s clerk, known as Jack Dusty, combined with an unpretentious coastal seafood menu, handcrafted cocktails, and a playful atmosphere. Jack Dusty opened in January 2013 and replaced the hotel’s Ca D’Zan Lounge and Vernona
Before Hyatt House introduced an evening menu featuring comfort foods and cocktails, most guests at the 58 extended-stay properties ordered takeout or dined at local restaurants. In 2012, the chain from Hyatt Hotels & Resorts introduced H BAR, a combination restaurant and cocktail lounge with the Sip+Savor menu featuring items such as tomato basil bisque, bacon cheddar burgers, southwestern chicken quesadillas, and club sandwiches, as well as beer, wine, and cocktails. The addition of an evening F&B program enabled Hyatt House to capitalize on a demand for onsite foodservice, increasing profitability and enhancing guest satisfaction. “We wanted to take our
Kimpton Hotels has cultivated a brand known for a design-forward atmosphere of urban sophistication and its chef-driven cuisine, including banquets and catering. Kimpton’s Hotel Palomar in the Westwood neighborhood of Los Angeles spent a record-setting December hosting social and business events that capped off a very successful year of B&C for the boutique property. David Houde, director of catering at Hotel Palomar Westwood, says his hotel does it all with limited space that in no way limits the possibilities. Kimpton applies the same detail-oriented philosophy to B&C as it does to rooms, dining, and shared space, making the most of
Located in the heart of the Allegheny Mountains in Hot Springs, Virginia, and designated as a National Historic Landmark, the Omni Homestead Resort features natural hot mineral springs and an accompanying spa. But the property has even more to attract groups, and a recent renovation of the hotel’s F&B program has yielded some positive changes in refreshment break menus. “Our clientele has become a lot more food savvy, and our menu redesign reflects their preference for healthy, farm-to-table, and small indulgences,” says Kevin Phenegar, director of F&B. “We developed the All Things Homestead break ($16), which capitalizes on the popularity
“There is sometimes a perception in Europe that if anything is free, it’s not very good, especially breakfast,” says Jonathan Sharp, director, product quality and innovation, F&B, EMEA and APAC, focused-service brands, Hilton Worldwide. “We want to take that into a different direction and say, ‘Yes, it’s free, but our quality is exceptional.’” That different direction is aimed all over the globe as Hampton by Hilton (HBH)—Hampton Inn’s overseas name—continues to expand into international territory. Hampton Inn already has 1,894 properties in the United States, Canada, and Puerto Rico, but elsewhere, Hampton by Hilton is still growing, with 43 hotels
MGM Grand Detroit decided to give its breakfast service a little sense of action. While the hotel still offers breakfast through room service, the team moved its main breakfast service from the buffet, Palette Dining Studio, to its sports bar, TAP, which opened in 2012. Palette still offers a Sunday buffet, but the morning daypart at TAP has become a slam dunk. Hotel guests and casino visitors enjoy the new option set amongst sports memorabilia and more than 40 flatscreen HDTVs, with an entrance to the restaurant through the hotel, not just the casino, enabling children to dine there as
“Before we introduced Canvas, we changed house wines every year or two, and we were always at the whim of the market, so we would usually absorb a price increase,” says John O’Connell, corporate director of F&B, Americas operations, Hyatt Hotels. “Now, having a private label gives us pricing stability from year to year.” Indeed, since Canvas, Hyatt’s house wine created by Michael Mondavi, debuted in June 2007, Hyatt’s overall wine costs have decreased by approximately 10%, says O’Connell. The label features five varietals—Cabernet Sauvignon, Chardonnay, Merlot, Pinot Grigio, and Pinot Noir—and makes up 40% of Hyatt’s total wine sales
GENEVA'S mobile serving carts stylishly accommodate a variety of functions. Heated appetizer carts can be wheeled to any venue to offer convenient self-service of hot hors d’oeuvres. Food and beverage serving carts are available in several elegant styles. The dessert cart showcases desserts, sweets, and even cheeses with a distinct crystal clear dome. CONTACT: 800-870-2779, www.genevadesignsllc.com CAMBRO'S Combo Cart Plus is an ideal hot holding cabinet for large functions. Even without electricity, it keeps food at safe temperatures for four hours or more. The versatile holding cabinet easily holds food pans and sheet pans. Unplugged, the unit holds cold, raw
COFFEE-MATE'S new creamer flavor, Italian Sweet Crème, has the taste of rich gelato with a hint of luscious buttercream frosting. The creamer is available in single-serve tubs, perfect “for here” or “to go,” with no refrigeration necessary. Visit www.cmfeelthelove.com for helpful information on the COFF EE-MATE portfolio of products, profit-building tips, and signature beverage recipes. CONTACT: 800-288-8682, www.nestleprofessional.com The Three-Section Adapter Set from SPRING USA, for use with 36 or 37 centimeter round Convertible Buffet Server lines, is perfect for displaying dipping sauces or hot condiments. The accessory set consists of a stainless steel ring and three, one-third size,
Visit Booth #4410 at the 2014 National Restaurant Association Show where FOOD WARMING EQUIPMENT (FWE) will display dozens of their latest models. Experts and consultants will be on hand to field questions, listen to requirements, and offer solutions for challenges faced in the kitchen. For more information, visit www.fwe.com. ACCUBAR and the Culinary Institute of America have partnered to bring AccuBar’s iWineLists technology to another of the institute’s restaurants, American Bounty. With iWineLists, guests can use the electronic wine list to easily sort by wine type, varietal, price, etc. The wine list will also provide tasting notes and
Martial Noguier, executive chef at Bistronomic restaurant in Chicago, has relied on Revol porcelain since he opened in 2011. “They were first on my list,” he says. “I use the Revol lines for almost every step of my menus. The variety of shapes, colors and ‘moods’ makes them inspirational for every menu change, on a daily basis with specials, then throughout the year with the seasonal changes.” Noguier particularly relies on the company’s Belle and Basalt collections. He says, “Being a gourmet French bistro, the standout line for me is their Belle Cuisine [black-andwhite] line. It has that residential, family-style
Sterno is perhaps best known as the canned fuel long relied upon by hoteliers. Now, SternoCandleLamp’s rechargeable candles are also the preferred stylish dining illumination of choice. The company’s reputation for high quality was one reason Gregory Carso, executive chef of the Metropolitan Club in Chicago, chose the SternoCandleLamp Lumina FX™ LED Candle Set. Another was to incorporate more economical, greener, and versatile elements into his F&B program without sacrificing the restaurant’s upscale décor. “These rechargeable votive candles have stands in hundreds of options from fancy to plain,” says Carso. “We chose a frosted glass cone taper on a silver stand.
When replacing 7,600 chairs as part of a major renovation, you make absolutely sure that you’ve chosen comfortable, affordable, and practical seating. That’s why Manchester Grand Hyatt San Diego’s staff “test drove” several models before committing. They chose MTS Seating’s Vario Allday Banquet Stacking Chairs, a standard for Hyatt properties, as the most comfortable. “It has always been difficult for hotels to find chairs that move easily for different configurations, that are comfortable allday chairs for guests, and that store well,” says Rick Mitrovich, director of catering and convention services. “They also look great in our renovated space; customers are
The ability to assemble myriad configurations of banquet displays and then disassemble and store them easily are important considerations to Cory Saffran, banquets manager at Four Seasons Chicago, where the team may handle up to 10 group events a day during busy times. Saffran has been using Rosseto Skycap pieces since 2008 and also uses their Mod.Pods. “[The Skycap] is great because it’s really versatile,” Saffran says. “You can take two or three pieces and set them up 10 different ways, which is what you’re looking for in buffet presentation—easy-to-use setups that keep the buffets appealing to guests. It’s also
Durable and affordable dinnerware is nonnegotiable for a high-volume F&B operation like the Hilton Anaheim Hotel. The largest conference hotel in Southern California served 700,000 covers last year. Executive Chef Kyung Carroll relies on 10 Strawberry Street’s collections of glass, porcelain, and bone china dinnerware, and not simply for their durability and price point. He appreciates the sophisticated appearance. “Our customers love it; it’s like elegant china,” says Chef Carroll. “For the last two years in a row, we were voted number one in large hotels and in the top 10 in F&B by meeting planners nationwide. It’s because of
“We are a 1,600-room hotel with more than 140,000 square feet of indoor meeting space, so we need quality,” says Kyung Carroll, executive chef at the Hilton Anaheim Hotel. For this, he has consistently turned to Cambro. “Their product is durable and lasts for years and years,” Chef Carroll says. “Our kitchens are outfitted with just about everything Cambro, from shelves and holding units to large and small containers. Some of these products have been in circulation for years and still hold up like new.” One item Chef Carroll particularly relies on is the electric Combo Cart Plus. “We use
When your hotel is bustling with one event after another, reliable and portable equipment is key to success. The Party Pack from McCourt Manufacturing does the job perfectly for Jimmy Hong, banquet manager at the Hilton Vancouver Metrotown in Burnaby, British Columbia. “The tables are very durable, they’re great,” says Hong of the Party Pack, which comes complete with eight adjustable pedestal tables (in plywood or laminate finish) conveniently packed in a Party Cart. The cart is narrow enough to fit through any standard doorway, making transport a breeze, and the tables come in either a 30- or 36-inch size.
At age 29, Eddie Tancredi was named the 2013 USA Chef of the Year by the American Culinary Federation. He was part of Team USA for the 2012 Culinary Olympics. He studied culinary arts in Pittsburgh, then traveled and cooked around the world before returning home to Ohio, where he is chef de cuisine at Table 45 at the InterContinental Cleveland. But Chef Tancredi isn’t the only star in the kitchen, as he’s quick to point out. “We use the Vitamix Vita-Prep in our kitchen, and if you don’t have one, you should get one,” he says. The Vita-Prep is
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.