As a 33-year veteran of the company, Executive Chef Manfred Lassahn at the Hyatt Regency Huntington Beach Resort & Spa in Huntington Beach, California, has honed his chops as a special-request satisfier.
When a sales group approached Catering Director Randie Haber of Hotel Monaco Baltimore, seeking a setting in which to interact and connect with their clients over breakfast, Haber pitched a breakfast reception. “It dawned on me that when it’s a standard, seated breakfast, it’s not a setting that’s as conducive to conversation as a standing cocktail reception,” says Haber. “Why not serve breakfast in small bites, where no one has to manage a plate, fork, and knife, and all the menu items are passed?” A New Dawn Haber pitched the idea to the group, adding that not only will this
The Hotel Monaco Baltimore has found a way to wake group interest in breakfast packages by re-imagining the offering to resemble something more like a standing cocktail reception, with small bites and passed items.
Will F&B be the magnet for a new hotel in Brooklyn? When managing directors Evan Altman and James Stuart imagined the Williamsburg Hotel, opening in October on North 10th Street between Wythe and Kent Avenues, they envisioned a bold F&B program leading the way. But even they are a bit incredulous at the buzz the bread alone is creating. “F&B has never been as profitable as rooms, but F&B drives to you,” Altman explains. “Guests want to experience the neighborhood. They don’t want to go to a hotel with a bunch of tourists.” Altman and Stuart were comfortable going against
Championship organizations thrive on attracting and retaining top performers. To find out why, I chatted with Dan Flannery, senior VP and managing director of EDITION hotels and former regional Ritz-Carlton GM.
One of the most popular cocktails in Canada is the Bloody Caesar. To the uninitiated, it’s the same as a Bloody Mary but with Clamato juice replacing tomato juice as the base. Bloody Caesars are available nearly everywhere in Canada, but the Saskatoon Inn & Conference Centre is perhaps the only place groups can build their own “Meazars”—a combination of meal and a Caesar, highlighted by a skewer of small bites hovering over the actual Caesar in the glass. Skyscraping Skewers: Meazar action stations and towering finished creations such as the Ranch Hand (beef slider, Italian sausage, hot wing) bring
Some of Executive Chef Manfred Lassahn’s inspiration for healthier breakfast options at the Watertable restaurant at the Hyatt Regency Huntington Beach Resort & Spa in Huntington Beach, California [see our feature on his innovative breakfast concepts] originated in the banquet arena as the team fielded requests from sports and swim apparel groups for morning-break healthy options such as açaí and make-your-own quinoa bowls. Lassahn also learned about vegan needs while hosting a 1,500-strong group from the Humane Society in Los Angeles, spurring his research for a tasteful, great-tasting menu. He even sources gluten-free baked items to prevent cross-contamination. “Groups can’t
Social space sometimes needs a breath of fresh air. And a sip of whiskey doesn’t hurt. The outdoor F&B space of The Firefly at the Marble City Kitchen at the Hilton Knoxville plays to the idea that has driven lobby space F&B success: some people do not want to go into a traditional restaurant with traditional table seating. Just as lounge seating in lobbies makes for natural socializing, the outdoor seating is “just an extension of that,” says Katherine Kies, corporate F&B manager at the hotel’s management company, PM Hotel Group. The Firefly, the bar arm of the Marble City
In what seems to be a neverending quest to find a way to guests’ hearts through their stomachs, Phoenix-based Best Western Hotels & Resorts has introduced new breakfast guidelines for its members. Beginning April 1, the brand began requiring its 2,100-plus North American properties to meet new minimum culinary and design standards meant to foster consistency and ensure quality across the Best Western portfolio. It turns out that individual Best Western hotels and resorts were ready and willing to improve the guest breakfast experience. The process of updating and upgrading breakfast began two years before the implementation date. At that
The Ridge Hotel in Lake Geneva, Wisconsin, just finished a multi-million-dollar renovation that included the installation of a lobby coffee shop named Bean + Vine and entrusted Bunn espresso machines with the job of introducing their customers to their new service.
When you run a small, 32-room boutique property like the Hotel Walloon in Michigan, your event furniture has to last. That’s why GM Marc Jacobs outfitted the hotel’s brand new event center with McCourt Manufacturing’s chairs, tables, and dance floor as soon as he arrived there this past March. “We took delivery in April, right on time,” he says, of the Gala Resin garden chairs, Commercialite® molded plastic folding tables, ProRent™ Plywood Pedestal tables and the Ovation™ Portable Indoor/Outdoor Dance floor. Jacobs even ordered additional table holders afterwards to hold and transport the 60-inch tables. “Having good equipment is vital
A grand hotel with a storied pedigree, the AAA five-Diamond rated Ponte Vedra (Florida) Inn & Club offers upscale, oceanfront accommodations. Executive Chef Hermann Muller doesn’t have time to waste on anything. That’s why, he says, Ovention Ovens Matchbox 1313 was the perfect fit for their walk-up, oceanfront snack bar that serves upwards of 5,000 people per day. “We didn’t offer pizza before, because we couldn’t do it fast enough,” Muller says. “From the time customers walk up to the counter, pay, and then wait, minutes are important. Our cheese and pepperoni pizzas are prepared in three minutes.” Easy-to-use Ovention
Rainer Zinngrebe, VP for Culinary at Ritz Carlton Hotels, has used RATIONAL® ovens for most of his professional career in hotels around the world. Not only do the RATIONAL® ovens increase the quality of banquet food, they improve timing and cut down on labor costs. In fact, Zinngrebe specifies RATIONAL® systems in new properties because of the exceptional experience he’s had with them. “We’ve had some RATIONAL® ovens in some hotels more than 10 years,” he notes. A big part of Zinngrebe’s recommendation of RATIONAL®’s CombiMaster® Plus and SelfCookingCenter® 5 Senses ovens is the return on investment in energy savings
“Flexibility within our space is essential to creating a unique experience,” says Danny Wells, F&B director at the Kansas City Marriott Downtown. “The use of versatile equipment to create multiple setup configurations to suit any event, which are easily changed for the next—this is innovation we should not be without.”
Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs necessitated a change of plans. Lailheugue then sourced fresh items from a local bakery, but the product was inconsistent.
Vats of hot oil were used as weapons in medieval warfare, so why should hotel staff be transporting large, unwieldy, dangerous vessels through a back-of-house obstacle course? Burns, spills, back injuries, and the costs accompanying issues merit rethinking how hotels handle frying oil.
Danny Perez Executive Chef and F&B Director, JW Marriott Starr Pass Resort & Spa, Tucson, Arizona PREVIOUS POSITION: Executive Chef, JW Marriott Starr Pass Resort & Spa James Lintelmann Executive Chef, Conrad Chicago PREVIOUS POSITION: Sous Chef, REDD Restaurant, Yountville, California Vikramjit Katoch Executive Chef, Hilton Dallas/Plano Granite Park, Plano, Texas PREVIOUS POSITION: Executive Chef, The Saratoga Hilton, Saratoga Springs, New York Enrico Glaudo Executive Chef, Hotel Granduca Houston PREVIOUS POSITION: Outlet Manager, Millennium Biltmore Hotel Los Angeles Scott Vogel Executive Chef, Scrub Island Resort, Spa & Marina, British Virgin Islands PREVIOUS POSITION: Executive Chef, IAT Consulting Group, St.
When we last featured Best Western on our cover four years ago, the brand had recently overhauled its complimentary breakfast to be more streamlined from a customer flow/speed of service standpoint, and to give their target demographic exactly what they wanted on the menu. I met with Best Western’s Michael Lunday at the Best Western Plus Duncanville property near Dallas in 2012 to shoot a video of that breakfast revamp, which you can watch on our YouTube page, called Hotel F&B TV. The Duncanville owners were thrilled with the morning menu tweaks, and everything seemed to be paying off for
Create a linenless, contemporary atmosphere with the sophisticated design of SOUTHERN ALUMINUM’S XCube Table™. The combination of beautiful laminate table tops and interchangeable folding bases is sure to be a conversation piece. As another option, one-of-a-kind Swirl table tops can be paired with a multicolored LED lighting spectrum with multiple settings. CONTACT: 800-221-0408, www.southernaluminum.com The 415 Series from MTS SEATING’S Continuity Collection is crafted with a high-pressure laminate surface, a plywood core, and a flat black vinyl t-mold edge. With 15 laminate options and a steel frame understructure, this table is durable yet lightweight. These tables exceed BIFMA requirements
As the cocktailing trend continues to grow, AMERICAN METALCRAFT reinvents drinking vessels with interesting alternatives to traditional glassware. Focusing on trendy looks in natural elements, several designs are made of antique and shiny copper, stainless steel in satin and mirror finishes, black, and even gold with brass handles. 800-333-9133, www.amnow.com Crafted from rich, never bitter 100% Arabica Gevalia coffee, creamy almond milk, and just enough sweetness, GEVALIA Iced Coffee with Almond Milk is a premium beverage that allows a sweet indulgence with 170 calories per 11.1-oz. carton. The ready-to-drink beverage is ideal for grab ‘n’ go convenience and helps
COFFEE TRENDS INTELLIGENCE: If Consumers Can Name It, They Expect to Have It With more than 28 million Americans enjoying specialty coffee daily [source: Datassential BUZZ Coffee & Tea Tracker Q1 2014], there’s new opportunity to capitalize on current coffee trends. The culture around coffee has shifted, resulting in pressure on suppliers and business operators to provide high-quality specialty coffee. Customizable café-style beverages are now a crucial component of any beverage offering. Increase profits and margins on your coffee sales with the 2016 Coffee Trend Report that includes coffee industry facts and figures, consumption habits, and consumer demographic breakdowns. Visit