Many hotel B&C operations place limits on what they’re willing to try. But when it comes to dazzling B&C displays, as Jedi master Yoda would say, “There is no try; there is only do.” The annual Gingerbread Village at the Sheraton Seattle Hotel has become a bona fide holiday tradition for locals and tourists alike, but the positive repercussions reverberate year-round for its B&C staff. The scope is staggering: In 2015, its 23rd incarnation centered around a timely Star Wars theme, with six hotel chefs collaborating with six architectural firms to create six mega-size, mechanized, illuminated structures—the result of five
The fruity, bubbly mini-mimosas are ripe for sharing, though many guests want the whole paddle all to themselves. EATS sells around 50 flights per brunch. Orange County’s Hotel Irvine brands itself as a lifestyle hotel, and few things are more about lifestyle than Sunday brunch. The brunch setting for the modern 536-room Irvine Company property, EATS Kitchen & Bar, avoids the formulaic offerings of a big buffet with long tables of chafers and omelet and waffle stations and instead features the vibrant à la carte menu of Chef Jason Montelibano’s “evolved brunch favorites” and “comfort food turned on its head.”
From Goo Goo Clusters to Lynchburg Lemonade, attendees stuck in meetings get a taste of the area. Having hosted heads of state, sports legends, movie stars, and performing artists, the Hermitage Hotel is a Nashville landmark, a member of Historic Hotels of America, and the birthplace of the Country Music Association. The downtown Beaux-Arts property provides the perfect backdrop for its F&B program to convey a regional sense of place while supporting the Land Trust for Tennessee by sourcing from Glen Leven Farm and the hotel’s proprietary Double H Farms. Catering Manager Erin Pangerl estimates the average meeting group at
The Hillary has grilled onions, peppers, and mushrooms tossed with a sweet balsamic glaze, Big Applewood bacon, smoked gouda, Arkansas greens, tomato, and chipotle BBQ sauce on a crusty baguette. While the election may be churning out a lot of bull, depending on one’s perspective, the Hilton Hartford sees it as a prime opportunity to show the area its chef’s beefy talents. Near the end of 2015, Ron Wichowski, GM at the Hilton Hartford (Connecticut), Executive Chef James King, and Director of Operations Fabio Pari-DiMonriva had a meeting with corporate, brainstorming on what to focus on next in F&B. With
Corporate Director of Culinary, Russ Meeks The F&B at Great Wolf Lodge properties transformed from an afterthought to a point of difference and real attraction—with plenty of care aforethought, including consideration of the allergies and dietary restrictions of around 25% of their guests. This roasted wild mushroom risotto is served in the Lodge Wood Fired Grill restaurant at Great Wolf Lodge properties. “It is our most creative dish,” says Corporate Director of F&B Chris Hammond. Read the full story. Plateware: Entrée salad bowl (warm) Known allergens: Dairy, wheat INGREDIENTS ½ cup mushroom mix, prepared 2 oz. dry sherry wine
Simplicity of coffee production is integral to providing the variety consumers crave, and both factors together increase revenue. To this end, Hilton Naples (Florida) F&B Director Thomas Donahue researched different potential companies before deciding on NESCAFÉ Milano, using two machines at the property.
“Our guests are great at giving feedback, but we were terrible at listening to it before,” says Chris Hammond, who spent much of his first six months as Great Wolf Resorts’ corporate director of F&B reading “hundreds and hundreds of negative reviews” of Great Wolf’s food.
Reed (right) reflects on a dynamic career, with Hotel F&B’s Michael Costa. Craig Reed describes himself as “the luckiest guy in the food and beverage industry,” even after 40-plus years in the business. He started his career as a dishwasher while attending the University of North Carolina in the early 1970s, eventually moving on to key F&B positions at renowned properties including Virginia’s Williamsburg Inn, the Greenbrier in West Virginia, and the Broadmoor in Colorado Springs, where he has spent the last 25 years as director of F&B, and boasts Colorado’s only Five-Star, Five-Diamond restaurant, the Penrose Room. Along the
Seeing both the micro and macro isn’t always easy, but the most successful in our industry keep their eyes trained on both. It’s evident in a few of our features in this issue that hotel F&B leaders do pay attention to the big picture. It shows in the lessons veteran Craig Reed has learned in 40 years. The Sheraton Seattle sees the macro view, realizing that the time, effort, and cost of creating its mammoth gingerbread village during the holidays is a giant wow that, though garnering no direct revenue itself, has resounding effects for business. And consider Great Wolf
Sebastian Sagasti, Outlets Manager, InterContinental Mark Hopkins, San Francisco PREVIOUS POSITION: Assistant Banquets & Outlets Manager, InterContinental Mark Hopkins Scott Robinson, Director of F&B, HiltonGarden Inn Detroit Downtown PREVIOUS POSITION: GM, Holiday Inn Louisville East-Hurstbourne, Louisville, Kentucky Jason Friendy, Director of F&B, the Woodmark Hotel & Still Spa, Kirkland, Washington PREVIOUS POSITION: Executive Chef, Resort at Squaw Creek, Olympic Valley, California Courtney Roll, Director of F&B, Hilton Burlington, Vermont PREVIOUS POSITION: Assistant Director of F&B, Streamsong Resort, Streamsong, Florida Chrissy Wolfman, Senior Catering Sales Manager, InterContinental Mark Hopkins, San Francisco PREVIOUS POSITION: Catering Sales Manager, InterContinental Mark Hopkins Denise Weathers-Solis, Outlet Manager, InterContinental Mark Hopkins, San Francisco PREVIOUS POSITION: Assistant Outlets Manager, InterContinental Mark Hopkins
Years ago, the sight of a menu filled with page after page of food choices seemed like a good thing. Lots of operators tried this approach; only a handful successfully executed and succeeded. The Cheesecake Factory comes to mind. Tastes change, and the rise of chef-driven as well as fast-casual restaurants has dramatically shrunk today’s menus, as have the needs to rein in food costs and cross-utilize. This is a good thing for a number of reasons. Of course, menus are just one component to what should be a multi-part interactive experience with your guests at mealtimes. Famed restauranteur and
FWE’S HLCPSGN-5 Countertop Heated Holding Cabinet is built sturdy and mobile, perfect for onsite or off-premise events. Uniform, radiant heat with light airflow throughout gently surrounds food, keeping it hot and ready to serve for hours. Options include handles, pedestal legs, or casters that make the cabinet highly transportable. CONTACT: 800-333-4393, www.fwe.com New melamine serving boards from AMERICAN METALCRAFT’S Naturals™ Collection feature an organic wood style that is fashioned after rustic-looking trees, bamboo, walnut, elm, and acacia. The rich, natural design in these serving boards is sure to showcase anything from farm-to-table to haute cuisine. The real beauty
MTS SEATING, a leader in the hospitality seating industry, is marking 60 years of innovation and global success. Phil Swy, MTS CEO and son of company cofounder Paul Swy, talked about MTS’ six decades of success. “We’re very excited to be celebrating 60 years of creating quality seating for the hospitality industry,” said Swy. “Longevity speaks to customer satisfaction, and that’s always been our primary focus. Combine that with our desire to incorporate art and design into our products, and it makes for a successful formula.” Said MTS President Bart Kulish, “After 60 years in business, we never see