There is a not-so-secret crisis in the restaurant industry today—and by extension, hotel kitchens—that the pool of talent is scarce and shrinking. "There's a deficit. There's just not enough people to go around, and it's incredibly competitive to keep who you have," observes Susan Terry, former VP, culinary, the Americas, Hyatt Hotels. "For example, one of our competitors built a hotel in a city where we have properties, and they knew the only way they could fill all their employment slots was if they paid exorbitant amounts of money to lure staff away from other hotels, even the hourly positions.
The booming beer culture in San Diego, where craft breweries have doubled since 2011, according to a 2015 report by San Diego online magazine Our City, inspired the first ever Brew U package last fall at Kona Kai Resort & Spa. Guests experience the city through a private tour of local breweries led by tour operator Brew Hop, tickets to a "BEERology" museum exhibit, and then sip some suds onsite with one night of accommodations and a prix fixe dinner, complete with beer pairings, at the hotel's Vessel restaurant. "We wanted to create a robust package that's fun, cool, and
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.
We started the Hotel F&B Talks Webinar Series to give F&B professionals insight into the major issues affecting their operations. Our experts come directly from Hotel F&B's Editorial Advisory Board, so you receive proven tips and advice from veteran F&B pros, and we present it in a concise, time-sensitive format so you can absorb the information and get on with the rest of your day. Hotel F&B Talks Webinars are available as an HFAB members-only benefit. To view any webinar, go to www.hfbleadership.org and become a member. Click below to learn more about two of the Hotel F&B Talks Webinars:
The F&B STAR Report provides hoteliers the opportunity to benchmark their F&B operation across three high-focus revenue centers: Catering & Banquets, Venues, and In-Room Dining. Additional insights are gained with the report's hearty drill-down into food, beverage, and other revenue streams.
Celebrating its 25th year, MarkeTeam, Inc. is an award-winning agency for the hospitality industry, partnering with clients to deliver increased sales and profit by using a multi-level approach that includes strategy, solutions, and eCraft® (an online suite of technology products).
John Q. Hammons Hotels & Resorts (JQH) has a particularly broad-ranging portfolio that includes 35 hotels in 16 states, with a number of different top hotel brands represented. Recently, VP of F&B Rick Beran began a portfolio-wide overhaul of JQH's menus, which he hopes to roll out completely by the middle of this year. We chatted with Beran to learn how an online corporate resource system can improve consistency of menus, sourcing, and cost control across properties, while still allowing for local customization—as well as keep properties accountable for updating menus. Hotel F&B: What was the impetus to start
The Hotel F&B Talks Webinar Series gives F&B professionals insight into the major issues affecting their operations. Our experts come directly from Hotel F&B's Editorial Advisory Board, so you receive proven tips and advice from veteran F&B pros, and we present it in a concise, time-sensitive format so you can absorb the information and get on with the rest of your day. Evolving F&B Venues Into Specialty Bars & Restaurants This webinar offers a primer for hotels looking to transform their traditional three-meal venues into destination bars and restaurants, featuring advice from Bradley Moore, VP of F&B operations at Interstate
The Hotel F&B Talks Webinar Series gives F&B professionals insight into the major issues affecting their operations. Our experts come directly from Hotel F&B's Editorial Advisory Board, so you receive proven tips and advice from veteran F&B pros, and we present it in a concise, time-sensitive format so you can absorb the information and get on with the rest of your day. How to Communicate With Hotel Asset Managers The relationship between asset managers and F&B can be a rocky one. Asset managers monitor and protect the owner's assets, and their decisions are driven by the bottom line. F&B decision-makers
We spoke with Hotel Food and Beverage Leadership Association (HFAB) member Mark Southern, director, product innovation, F&B, at Hilton Worldwide, in light of his recent appointment as F&B Committee Chair of the American Hotel & Lodging Association (AH&LA), for his perspective on F&B leadership and the direction of the industry.
SENSE OF PLACE: Setting is more important than how tall the building is. “At 8UP, you’re looking down on Fourth Street Live, which is the entertainment section of Louisville, and it gives it a great picture,” says Bob Habeeb, CEO of First Hospitality Group. No two First Hospitality Group (FHG) rooftop venues are alike, except in their level of success-which is worth going to the top. The scenery is bigger, and so are the margins. "In F&B land, what makes rooftops so appealing is you've got this really rich mix of beverage to food," says Robert Habeeb, President/CEO of FHG.
The words "all-inclusive" can conjure images of couples-only island resorts, travel packages for tour groups, or cruise ship vacations, but they're not traditionally associated with exceptional F&B. However, the all-inclusive Hyatt Ziva Los Cabos wants to reverse that reputation. The 591-room Mexican resort—formerly the Barceló Los Cabos—opened last fall after a year of repairs due to Hurricane Odile in 2014. The busiest of the property's 12 restaurants and bars is La Plaza, their three-meal buffet that feeds between 700 and 800 guests each day. "All-inclusive hotel buffets have a bad reputation, with huge amounts of food and very little quality,"
Learn how to make St. Cloud’s signature Aqueduct and Queens & Tonic cocktails. After a redevelopment that exceeded the $250 million mark, the Knickerbocker Hotel at Broadway and 42nd Street in New York City reopened in the spring of 2015. The Knick's owner, FelCor Lodging Trust of Irving, Texas, designated the historic property-rising above the bustle of Times Square, sitting within a few minutes' walk of Broadway theaters, and nestled among towering corporate skyscrapers—as its flagship hotel. FelCor, in association with operator Highgate Hotels, has maintained the luxury and elegance that hosted the likes of F. Scott Fitzgerald and Enrico
In lieu of the mini-convenience store vibe of some pantries, TREATS’s open floor plan and merchandising grabs guests’ attention and interest. In the 1990s, Mark Southern, current director of F&B product development for Hilton Worldwide, was running an airport Holiday Inn in Ontario, California. "Every morning, I watched revenue walk out the door as airline crews, who needed to leave before our restaurant opened, would look for a food offering where there was none. I put a nice refrigerator and ambient storage area right in the lobby and couldn't restock it fast enough. That was when I realized how crucial
Street-level visibility, across from Rupp Arena, didn’t make capturing locals as easy as one might think. Deft improvements in F&B and interior design, along with marketing the new Bigg Blue, keep the bar packed on game days. Despite its position across the street from University of Kentucky's Rupp Arena, one of the nation's most energetic college basketball venues, with one of the most fervent fanbases, Bigg Blue Martini—at street level in the Lexington Hilton—was throwing nothing but airballs. The location had Bigg Blue toeing the free throw mark, but it just wasn't getting the points, right at the epicenter of
Choice Hotels Chief Operating Officer Patrick Pacious (in necktie and white apron) and Choice Hotels associates gather around FOX News Anchor Steve Doocy (in blue suit). At more than two-thirds of Choice Hotels' properties nationwide, guests pour waffle mixes from Heartland Food Products into waffle irons, drizzle syrup over their freshly prepared piping hot waffles, and dig in. "Waffles are among the most popular breakfast items selected by our guests," explains Rick Summa, VP of procurement services for Choice Hotels, one of the world's leading hotel companies with more than 6,300 properties across 11 global brands. Waffles are a signature
Daniel Estevez, director of F&B at the InterContinental Miami, chose Lion's Wood Banquet Furniture's 6-foot granite-finished tables more than three years ago and hasn't regretted the decision. Not only did the hotel reduce its linen cost, but the tables have also made the staff more efficient. "There's no more setting up and breaking down buffet tables for events, and we've practically eliminated the need for storage," he says. When not in use for events, the upscale tables display flowers and other decorations on the hotel's mezzanine and in foyers. The staff simply moves them back into place afterwards. The hotel's
When Katherine Kies, corporate manager of F&B at PM Hospitality Strategies (PMHS), implemented AccuBar into the company's properties, the results were immediate. "AccuBar is unbelievable, because now we have full, detailed access to all of our inventory," she says. "In the past, we would estimate a full inventory number, such as $9,000 or $10,000, for example, and we'd say, 'That sounds okay based on our volume.' But now I can log in to the AccuBar platform and ask a property, 'Why did you say you didn't receive any of this liquor at the beginning of the month, then you ended
MityLite unveiled its sleek, versatile Galleria Collection at the recent BDNY show in New York City. The five-chair lineup in the Galleria Collection "transcends space," says MityLite CEO and President John Dudash. "Hotel operators can use Galleria in a dining environment, a banquet environment, or a lobby environment, depending on the style and fabric of the chair," he says. "The line works well in a number of spaces, and they're light and stackable for easy storage." MityLite partnered with renowned Los Angeles interior design firm Avenue Interior Design to create the chairs, which come in multiple colors and five different
As the director of culinary development for ClubCorp, Jeff Zimmerman oversees 210 private clubs around the world, from city clubs to country clubs. Since he first tested Smart Buffet Ware's products three years ago, he's liked them enough to put "in clubs all over the nation," he says. "We've added to quite a few properties for daily chef's tables (buffets),"Zimmerman explains, including induction omelet stations. "Last year we put Smart Buffet Ware in all the suites in the stadium at Florida State University, which is probably the biggest addition we've done." At the suites and elsewhere, Zimmerman has enjoyed that
When Joe Gragg, executive steward at the Hyatt regency Bellevue in Bellevue, Washington, needed serving ware that was both durable and beautiful, he turned to Libbey Foodservice. "We're doing an overhaul of the employee cafe, and we wanted something more upscale than [typical standard cups]," he says. "We purchased [Libbey's] glassware that's not glass, Infinium. Even though it's still plastic, it looks like glass. We were looking for something more upgraded." Gragg likes Libbey's Syracuse China for similar reasons, describing the plates his hotel recently purchased as "durable" and "elegant." Says Gragg, "We're finding many ways to use them. The
The kitchen isn't just the heart of a home; it's also the heart of a hotel. Kimpton Hotel Group has partnered with TriMark USA on "countless" projects, says Danny Bortnick, VP of restaurant concept development for the brand. "They know our brand standards and our expectations," Bortnick explains. "It saves us a lot of time and trouble to work with [TriMark] because they understand exactly what we need." TriMark was formed in 2000 through the consolidation of 11 foodservice equipment, supply, and design dealers into a single company, bringing together passionate and experienced industry leaders. Their ability to manage all
It’s a fast-paced hotel market, with the buying and selling of individual hotels, management companies, and even large brands on the rise. Property and company transitions are becoming the weekly norm for strategic management companies. With great growth comes great excitement, but it also demands a system and process around onboarding each property to ensure success. There are many departments, individuals, and details involved in coordinating a successful transition, but the goal of them all is to immerse the property team in the management company culture and ensure the proper controls, resources, and standards are in place to drive revenue,
A property may buy shelving only once or twice in its lifetime, so it makes sense to invest in its longevity. Small details made a big difference for David Codney, executive chef of the Peninsula Hotel in Beverly Hills, when choosing Cambro's Camshelving for the hotel's newly renovated back of the house. The Peninsula is the only AAA five Diamond and Forbes Five Star-rated hotel in Southern California. Within walking distance of Beverly Hills' legendary Rodeo Drive, the hotel's clientele demands old Hollywood charm and sophisticated contemporary cuisine from its four dining venues. "Cambro has been an integral part of
Erica Tomei, Pastry Chef, Hilton Chicago/Oak Brook Hills Resort & Conference Center, Oak Brook, Illinois PREVIOUS POSITION: Pastry Chef, Chicago Marriott Naperville, Illinois Anthony Neal, Executive Chef & F&B Manager, Embassy Suites by Hilton Colorado Springs, Colorado PREVIOUS POSITION: Executive Chef, North Suburban Medical Center, Thornton, Colorado Scott Hensley, Executive Chef, Embassy Suites by Hilton Portland - Washington Square, Tigard, Oregon PREVIOUS POSITION: Executive Chef, Omni Austin Hotel Downtown, Austin, Texas Joe Gonzales, Executive Sous Chef, Embassy Suites by Hilton Portland-Washington Square, Tigard, Oregon PREVIOUS POSITION: Executive Chef, Jefe Restaurant, Lake Oswego, Oregon Sebastian Matheja, Executive Chef, Hilton Newark
A concern we hear constantly from F&B professionals is the struggle to find and keep skilled staff. It’s especially tough at a time when all indicators show lodging F&B is booming, and jobs are plentiful. Hyatt is one brand fighting to hold on to its hires. They created a program called the Good Taste Series that aims to recognize, reward, and ultimately retain their kitchen talent below the executive chef level—the ones often overlooked for their daily contributions and also the most susceptible to leaving. On the surface, Good Taste is a brand-wide culinary competition, but underneath, it’s a clever
Dear Hotel F&B Professionals, Since 2002, Hotel F&B has been exclusively devoted to the hotel food and beverage industry. Now, we're delighted to become the official publication of the Hotel Food and Beverage Leadership Association (HFAB). The mission of this group is to elevate F&B within the hotel industry. Our vision is to promote the contributions of F&B through success stories, research, information, education, and networking. In an ideal world, there would be no question that well-executed F&B delivers the following benefits to hotels: Attracts more hotel guests, groups, and customers Profitably contributes to overall hotel operations Draws
ALTO-SHAAM mobile, heated banquet carts are built to handle the most challenging events. With heavy-duty construction, the carts are built to work the same long, tough hours you do. CONTACT: 800-558-8744, www.alto-shaam.com SPRING USA'S Mobile Culinary Station serves as a self-contained, mobile induction cooking station, with refrigerated drawers for easy replenishment. The unit features two 1800-watt SM-181R MAX Induction Ranges and an integrated Af-350 Air Filtration System. CONTACT: 800-535-8974, www.springusa.com Heavy-duty stainless steel construction is standard with FWE'S Mobile Heated Banquet Carts. Choose from covered plates or open plates. Electric and canned heat models provide the ultimate
AMERICAN METALCRAFT’S Vidacasa Buffetware uses sophisticated iThermo technology, designed with hot cells and cold cells that deliver constant hot or cold temperatures to the buffetware. With the cells, food can be maintained at ideal temperatures from 50 minutes up to eight hours, depending upon cell choice. CONTACT: 800-333-9133, www.amnow.com Developed in collaboration with Avenue Interior Design, the Galleria Collection from MITYLITE offers five new timeless designs that demonstrate MityLite’s durable yet lightweight construction and unsurpassed comfort: Capital, Ashlar, Marquee, Lunette, and Arris. The line of stackable banquet seating encompasses the classically elegant as well as the ultra-contemporary in five