Making bigger even better is sometimes a challenge, and for a large property such as the Hilton Orange County/ Costa Mesa, big touches of culinary creativity, use of premium product, and artisan detail add up to successful meeting breaks.
Flask service costs $45 for 12 ounces of liquor plus condiments. An average of 15 to 25 are sold weekly. In a booze-soaked city teeming with top-notch cocktail bars and Bourbon Street tourist traps, Batch, perched in the Hyatt French Quarter New Orleans, has successfully differentiated itself as a destination for custom cocktails and one-of-a-kind experiences. Branded flasks, served with mixers and garnishes of choice, can be toted to go on the permissive streets of the Big Easy; one-liter charred-oak barrels are filled with signature cocktails for groups; and behind the bar, spirits and cocktails are infused and barrel-aged inhouse
Licensing and insurance for mobile concessions in the area “tends to be about 75% less expensive than for a brick-and-mortar restaurant,” says David Furhman, owner of Great Events Catering. When Highgate Holdings opened the Gates Hotel, a boutique property in Key West, Florida, they wanted to add a foodservice outlet to complement Rum Row, their full-service poolside bar. The only problem: there was simply no space. So Gates management reached out to local chef/caterer David Fuhrman, owner of Key West-based Great Events Catering, for ideas. Fuhrman’s first suggestion was to bring in a mobile concession in the form of a
Hubert Keller, a Frenchman classically trained by France’s top chefs, is a well known name in the states. His restaurants Fleur de Lys San Francisco and Fleur by Hubert Keller at Mandalay Bay Resort & Casino in Las Vegas feature Keller’s contemporary French cooking accented with Mediterranean flavors. He also launched his on-trend Burger Bar restaurants in Las Vegas, St Louis, and San Francisco. But it’s his Beer Brunch every Sunday from 10 a.m. to 3 p.m. at Fleur in Mandalay Bay that has hopped up excitement lately. In addition to the “Ultimate Marry” cart, allowing guests to
In our previous issue, we talked with hotel F&B pro Kevin Klein—currently the GM at University Plaza Hotel & Convention Center in Springfield, Missouri—about strategies for improving chef-client communication. Here in part two of our Q&A with Klein, he details how clients can make menu planning easier, how to set realistic event expectations, and why planners should have basic knowledge of hotel and kitchen logistics. HF&B: Many clients and meeting planners are avid fans of TV cooking shows and culinary competitions. What effect has that had on menu ideas for events? Klein: Well, in addition to TV, people are also
In 2010, F&B management at Hilton decided to confront what had become a dollars-and-cents dilemma regarding room service. In particular, Hilton’s venerable New York Midtown property was “literally down to 30 or 40 breakfasts a day, and we have almost 2,000 rooms at that hotel,” explains Tom Walters, senior VP of F&B, Hilton, Americas. “The consumer was not utilizing room service and we had a huge financial commitment to in-room dining, but there was no return on it.” At the same time, Midtown’s well-reviewed, signature Italian venue Etrusca was also suffering. “It was one of the better Zagat-rated Italian restaurants
It was no secret that the Konditorei was struggling. Guest reviews were often lackluster, and the Konditorei, which opened at Idaho’s Sun Valley Resort in 1967 and operated as both a full-service restaurant and coffee shop, reached the point of leaving guests cold with its outdated interior, nondescript foods, and generic coffee, says Manager Matthew Robinson. But in 2012, the Konditorei underwent a $1.5 million renovation and reopened as an upscale café serving homemade pastries, organic coffee, and lighter fare. As a nod to the Austrian influence found throughout the Idaho resort town, the Konditorei [which means “cake shop” in
The raw juice bar has proved one of the most popular features of the new lobby presentation, which overall has raised lobby breakfast sales by 27%. When it opened in 2010, the JW Marriott Chicago offered standard morning options: omelets and salmon plates from in-room dining, full sit-down breakfasts at the Florentine restaurant onsite, and coffee and pastries in the lobby lounge. In the latter, “We weren’t seeing the kind of guest engagement we would like,” says Senior Sous Chef Russell Shearer. The staff saw an opportunity to tweak the lobby lounge’s offerings to better meet guests’ needs and increase
W.A. Asks... “I’m the executive chef at a large Northeastern hotel. I was recently asked by our GM to hire the son of a local politician; our GM and the politician are very good friends. The kid just graduated from culinary school but doesn’t have any real-world kitchen experience. He’s making rookie mistakes with our menus and irritating the rest of our staff with his outspoken opinions. I wanted to fire him after his first week, but I can’t do that without putting my own job on the line for obvious reasons. Now, our staff morale is low, and I
Peter B’s Stout Ice Cream is infused with the brewpub’s Stout Resistance and made in collaboration with nearby Kai Lee Creamery. Amid the craft beer boom, food pairings have become natural for increasingly complex brews, while today’s customers clamor for local, artisanal, one-of-a-kind products. Peter B’s Brewpub at the Portola Hotel & Spa in Monterey, California, blends these trends with beer-infused F&B—notably, its Stout Ice Cream, infused with the brewpub’s Stout Resistance and made in collaboration with nearby Kai Lee Creamery. Sweet Talk According to Sonny Petersson, director of F&B for Portola, Peter B’s [open since 1996] continually seeks to
“You look like this matches your personality,” Executive Chef Gavin Stephenson might tell a guest. “It gives you a point of conversation and makes people feel special.” Pictured: Mo mo chicken with sumac yogurt and carrot dust In June, the Fairmont Olympic Hotel in Seattle played host to Fairmont Hotels & Resorts 2015 Cocktail Ideation Session, a corporate event organized to re-craft Fairmont’s cocktail program for Fairmont Hotels & Resorts worldwide. Bartenders flew in from Fairmont properties in London, Singapore, Quebec City, and beyond. As part of the agenda, the 50 or so attendees sat for a four-course dinner. The
In a previous board letter, it was discussed how important it is for our F&B outlets to immerse in their authentic local character. Success is not just giving the guests a place to stay, it is being a part of the community. It’s providing the quality and standards expected of the brand, while also providing a glimpse into the vibrant fabric that makes up your local region. How do you seamlessly blend the F&B brand standards with homegrown ideas without compromising the quality of the fare or consistency of the brand? First, know your area. Adding something unique to the
Chef John Murcko The team at Sun Valley Resort in Idaho realized their alpine-themed Konditorei had, after years of success, devolved into a generic coffee shop. So, they set about making it special. "The whole menu is alpine-inspired," explains Manager Matthew Robinson. "In Sun Valley, people want to eat like they're in Austria; they want that authenticity but they want it interpreted for the American palate." Read the full story. Extra Helping: Braised Goulash Short Ribs 10 lbs. boneless beef short ribs, trimmed of excess fat and silverskin, cut into palm-sized pieces Season with salt, pepper, and
SOUTHERN ALUMINUM Buffet Risers raise traditional food service setups to the highest level. Universal shapes and interchangeable heights form dramatic arrangements to increase service space. Available in the unique Swirl finish. CONTACT: 800-221-0408, southernaluminum.com CAMBRO Mini Dessert Glasses feature the look of glass without the risk of breakage. These mini portions are ideal for treats like parfaits, puddings, daring drink concoctions, or appetizers. CONTACT: 800-833-3003, cambro.com HATCO® Serv-Rite™ Portable Buffet Warmers come with a standard pan, heated black glass, or heated Decorative Swanstone® base models. They’re perfect for use in upscale buffet lines and as hors d’oeuvres displays
Pork has been the fastest-growing protein in foodservice since 2011, according to Technomic, Inc.’s 2015 Volumetric Assessment of Pork in Foodservice. “We are pleased to see the continued growth of pork in foodservice,” said Stephen Gerike, director of foodservice marketing and innovation for the NATIONAL PORK BOARD. “The versatile protein is being leveraged across the country to deliver flavor, inspiration, and innovation on menus.” For more information, visit porkfoodservice.org BEVBIZ MARKETING has launched, offering streamlined, custom solutions for beverage brands looking to succeed in the U.S. market. Founded by industry veteran, Jeff Grindrod, BevBiz Marketing’s specialized services include: BevHatch™ Brand
Hello happy readers of Hotel F&B. It’s Woody, your trusted hard maple cutting board, with Polly, my polypropylene bride board. We have been elected as spokespersons and representatives for all of the cutting boards within your operations.
Success seldom comes from complacency. As hospitality professionals, our target is the ever-evolving [often ever-finicky] guest. Our F&B offerings are changelings, morphing as needed to hit the bullseye. Room service hasn’t so much faded and given way completely to lobby F&B as much as it has shape-shifted its way into new forms. In the case of Hilton’s Herb N’ Kitchen concept, the brand responded to the facts that guests weren’t using room service much and restaurant service was falling flat, so Hilton crafted a new template aimed at guest “need states.” The guest has more options than just ordering food
Foodservice research firm Technomic recently completed its third lodging F&B study since 2009, and all signs point to continued growth across all tiers for 2016 and beyond. Here, we talk with Technomic VP David Henkes about what the results mean for the industry. HOTEL F&B: WHY DID TECHNOMIC CONDUCT A THIRD LODGING F&B STUDY? Henkes: More suppliers believe they need a disciplined approach to targeting hotel F&B, using updated statistical insights for better decisions. From the operator side, F&B has been elevated to a strategic priority for many hotel chains. HOTEL F&B: WHERE DOES THE REPORT SHOW THE BIGGEST F&B
BREWSTICKS coffee from BARNIE'S COFFEE-KITCHEN are the perfect holiday travel companion. BREWSTICKS mixes with water to make a delicious cup, instantly. No brewer required. Enjoy Santa’s White Christmas coffee–a blend of sweet caramel, vanilla, and roasted nuts–wherever your travels take you. Also available in other year-round flavors. CONTACT: www.barniescoffeekitchen.com VaporPro is the innovative large-capacity, humidified, heated holding cabinet from CARTER-HOFFMANN. Its unique top-mounted reservoir eliminates the corrosion problem inherent in others’ cabinets by reducing the contamination risk of food debris. The off-the-shelf reservoir is easy to clean and inexpensive to replace. With precise active control of heat and humidity, the
We’re thrilled to be finalists for the seventh year in a row in the FOLIO: Eddie & Ozzie Awards. Our January/February 2016 issue is nominated in the B-to-B, Full-Issue, Food Service/Hotel category, and in the B-to-B, Single Article, Food Service/Hotel category, we have two of the four finalists: Our feature about the Cuban Benedict at Vinoy Renaissance St. Petersburg Resort, and our November/December cover story about Hilton’s Herb N’ Kitchen room service evolution. The full list of finalists is here, and winners will be announced on October 31.