At Osteria Pronto in the JW Marriott Austin in Texas, every guest—even when lingering in the lobby—snags a front-row seat to the back-of-house process, thanks to an open kitchen concept that blends efficiency with all-important guest interaction.
Firewheel Cafe is the bustling three-meal venue at Hyatt Regency Lost Pines near Austin, Texas. The Firewheel kitchen also produces menus for the adjacent Shellers Barrelhouse Bar and for room service, totaling 1,200 covers a day during peak season. In Firewheel of Fortune, we detail how Firewheel’s recent kitchen renovation has helped cooks keep up with that massive F&B demand, producing signature items such as the BLTG (bacon, lettuce, tomato, goat cheese) sandwich, featuring from-scratch honey bacon smoked at the property, and nearby Hill Country goat cheese. BLTG SANDWICH 2 slices of sourdough bread 4 slices of honey bacon 3 slices of tomato
Rapid, high-volume growth in an F&B operation is a sure sign of success and a boon to the bottom line. But that success can come at a price if an outdated kitchen leaves cooks and servers to struggle daily filling an avalanche of orders.
Stephen Strickland Executive Chef, The Arizona Biltmore, Phoenix PREVIOUS POSITION: Executive Chef, La Quinta Resort & Club, La Quinta, California Brandon Fortune Executive Chef, Loews Vanderbilt Hotel, Nashville PREVIOUS POSITION: Executive Chef, L’Auberge Del Mar Resort & Spa, San Diego Joshua Huyder Executive Chef, French Leave Resort, Eleuthera, Bahamas PREVIOUS POSITION: Executive Chef, The Badali Bar + Cucina, Toronto Joshua Rogers Executive Chef, The Iron Horse Hotel, Milwaukee PREVIOUS POSITION: Sous Chef, Cheeca Lodge and Spa, Islamorada, Florida Amol Agarwal Executive Chef, Omni Fort Worth Hotel PREVIOUS POSITION: Executive Chef & F&B Director, Loews Regency San Francisco Hotel Michael
When Taste restaurant opened six years ago at the Sheraton Philadelphia Society Hill, it replaced an already successful bar/restaurant combo (the 45-seat Wooden Nickel and 65-seat Hadley’s Bistro-American) that was generating respectable revenues.
Hotel F&B begins 2017 with very exciting news: In early December 2016, BNP Media acquired Hotel F&B magazine. Founded in 1926, BNP Media currently publishes 50 business-to-business magazines catering to distinct industry markets. The acquisition primes Hotel F&B to make our market coverage even more robust. This year, some of the first signs you’ ll see of our evolution will include design tweaks in the magazine, a mid-year redesign, expanded issue coverage, a state-of-the-industry study, a look at 50 significant women in our industry, and more. You’ll see enhancements not just in print but across our digital platforms. In short,
In the early years of my career, I was fortunate enough to have four mentors guide me through the ups and downs of the industry, educating me every step of the way. These are people who, to this day, I still look up to and seek advice when I need it. The original idea of mentoring was to attach yourself to a chef or F&B director, and that person brought you up personally through the ranks and was able to get you acclimated and exposed to different areas and positions. You would always communicate with that one person and receive valuable
Visit AMERICAN METALCRAFT’S booth #1418 at NAFEM this February to witness first-hand more than 150 new and exciting products that add creativity to buffets and tabletop presentations. From a variety of serving boards and peels in bamboo, ash wood, and olive wood with marble to new cast iron, porcelain, and melamine products, find what you need for any display. CONTACT: 800-333-9133, www.amnow.com Artisanal dinner rolls by EURO-BAKE create a lasting first impression. Using long fermentation and cold proofing, Euro-Bake offers an assortment of dinner rolls such as: Basil Cheese, Artisan Ciabatta, and Pretzel. Available either pre-proofed or fully-baked, these rolls
A new Farm Table Induction Station (left) from LION’S WOOD BANQUET FURNITURE conceals induction warmers beneath its stone top. Use it as a buffet table every day, and keep things warm for events. Concealed casters make it easily mobile from event to event. And the Chevron Induction Station (right) offers a full palette of possibilities for finishes. All of Lion’s Wood’s induction stations are available with surface-mounted cooking units or concealed warming units as shown. CONTACT: 866-822-5374, www.lwbanquetfurniture.com Created with convenience and air quality in mind, SPRING USA’s Mobile Culinary Station serves as a self-contained, mobile induction station, with refrigerated drawers.
The new generation SelfCookingCenter by RATIONAL is currently the only appliance with which any kitchen can prepare a complete menu. On a footprint of less than 11 ft² (1 m²), you can fry, roast, grill, steam, poach, bake, and much more. It can do that regardless of whether you want to prepare meat, fish, poultry, vegetables, egg dishes, baked goods, or desserts—whether it is 30 or several thousand meals. The combination of heat and steam in one single appliance offers chefs new possibilities when it comes to the professional preparation of food. The new SelfCookingCenter covers up to