GranGala $1,000 Grand Prize Winners Maura Cullen (Left) and Nate Sullins Tabasco Brand $1,000 Grand Prize Winner Michael Bennett Tabasco Brand $1,000 Grand Prize Winner Stephen Wakeman GranGala $1,000 Grand Prize Winners Lawrence Taylor GranGala $500 2nd Place Winner Mindy Kucan GranGala $250 3rd Place Winner Joy Thompson GRANGALA JUDGING (Left to right) Kathleen Talbert, Barbara Camen, Eileen Hewson, Lew Sherwood, Tom Conte(observer), Donna Schmitt, Luis Baldeon, and David J. Morel (observer). Ektoras Binikos, head bartender and mixologist, Aureole, NYC, prepared and served the finalists’ drinks. Gabriel Constantin, assistant director of F&B (left), Michael Bennett, banquet bar captain and
Fred Tibbitts, the Globetrotting Wine Guy Fernando Salazar Tell us about Omni Hotels. How many properties participate in your food & beverage programs? Are all of your hotels in the United States? What is your anticipated growth over the next five years? We have 40 hotels, and all, except the three franchised hotels, participate in our F&B programs. All our hotels are in the United States except for our hotel in Montreal and two franchised properties in Cancun. Tell us how you go about developing your core wine list program and which wineries or importers you have found to
Not a day that goes by when I don’t think of Michael O’Grady. I can’t forget the creative ways he coached and mentored so many to new heights. In this series, Lesson’s Learned from the Magnificent Manager, I’ll share my insights, breakthroughs, tools, and techniques which honor Michael’s legacy of helping others grow and succeed.It’s a brilliant sunny day in San Juan. At the Marriott, in a meeting room overlooking beach chairs stacked against a windy turquoise sea, managers Mika, Christian, Samuel, Reynaldo, and Jesus rank-order the top four phrases they use when coaching: • You need to ...
The Sofitel Los Angeles Symmetry must exist between the design of the hotel and the design of the uniforms donned by staff. According to Jean- Marc Jalbert, corporate director of food & beverage for Accor Hotels, this is especially true in F&B. “Uniforms are a key part of the design element,” emphasizes Jalbert. “When a customer looks at our staff serving them in one of our restaurants or bars, they should think, ‘this was well thought out.’” One scenario Jalbert walks through is the coordinated effort of Accor’s Sofitel Hotel in San Francisco. Award-winning designer Brad Elias was
Milliken’s new Signature Plus™ fabric has the same soft feel and sophisticated appearance oftheir original Signature product, with dramatically improved soil release—meaning longer shelflife with fewer stain rejects. The freewheeling bohemian spirit is inspiration for Gipsy Folclo, a gleaming damask design from Garnier-Thiebaut's “La Vie Bohème” series. Fashioned of Egyptian-quality cotton damask, Renaissance Lagon by Garnier-Thiebaut, captures the shimmering look of a beautiful blue lagoon with its classic woven pattern. The designs on Chilewich’s jacquard Water Lilies Embroidered Vine are positioned to one side of the placemat, beautifully framing dinnerware in a subtle way. As owners/operators burnish the hotel
Steven Cummings Sudha Sologar Tony Breeze Steven Cummings Executive Assistant Manager, Loews Ventana Canyon Resort, Tucson, Arizona “Loews Hotels developed a healthy kids’ initiative in 2005 to encourage working Moms and Dads to bring their kids along on their business travel. The program includes activities to keep the kids occupied while their parents are busy, as well as healthy but fun kid cuisine. So, in addition to kid-pleasing fare like pizza and macaroni and cheese, we developed our ‘Quenchers Menu,’ which encourages kids to drink beverages other than sodas. We even have a ‘Quench Meister,’ who is an
Summit, the Broadmoor American bistro and bar, Sedona Rouge Hotel & Spa Kazbar at the Marrakech Hotel Borgata Chefs Chef Ledee Chef Brodeur Chef Rodriguez Seared Tuna Polaris, Hyatt Regency Atlanta San Cassanova, Couples Ocho Rios. Piccolo Dolce DOMESTIC Osteria di Tramonto opened in the Westin Chicago North Shore, Wheeling, Illinois. Décor for the restaurant blends the rusticity of the Tuscan countryside with the sleekness of Milan. Breakfast, lunch, and dinner menus showcase the best of Italy’s regional cuisines, featuring the fresh, ingredient-driven dishes that define Italian cooking. For example, dinner includes several ‘crudo’, like the Seared Tuna Sicilian
Chef Christophe David Vegetable Couscous It’s Saturday night in Chicago and your wife is in the mood for sushi, but you’re craving a savory pot au feu. Do you insist on a game of rock-paper-scissors to decide on the restaurant, or do you let her have her way as always? The answer is neither. You go to the Park Hyatt on North Michigan Avenue, where on the seventh floor, NoMI (North Michigan) and Chef Christophe David have given sushi and contemporary French cuisine a home under the same roof. When Chef David arrived just over a year ago from
Funktionærmessen, the gourmet restaurant at the Spitsbergen Hotel, the world’s northernmost hotel. Executive Chef Stein-Ove Johannessen Spitsbergen Island, a part of Norway due north of that country and well above the Arctic Circle, makes a place like Iceland look positively tropical. In the island’s biggest town, Longyearbyen (population 2,000), is sited the 95-room Radisson SAS Polar Hotel, touted as the world’s northernmost full-service hotel. In season--February through October--the hotel gets many tourists, about 90 percent of whom are Norwegians who want to experience dog sledding and snowmobiling, and see icebergs and arctic wildlife. After then it's not the cold
Embassy Suites breakfast area signage: floorstanding sign, countertop, and hanging banner. Three-tiered bread and pastry cases. Bulk cereal dispensers. Three- and four-tiered condiment stands. Seven-inch egg ring. Some of the most famous paintings in the world start to fade if they’re not restored with fresh colors after a few hundred years. So shouldn’t a famous breakfast program that has existed for a mere 23 years be in line for the same “restoration” to adapt to customer needs? Embassy Suites has had tremendous success with its complimentary cooked-to-order breakfast program since 1984, consistently ranking at or near the top of J.D.
Babcock and Story, a “California lifestyle store” at the Hotel Del Coronado. Gift shops make a nice addition to hotels to sell food & beverage-related souvenirs as mementos. In many cases, they help extend the hotel’s brand identity because gift shops are often more accessible to the general public than the property itself. The Inn Shops, housed in a restored 1740s tavern across the street from the 16-room Inn at Little Washington in Washington, Virginia, contains a suite of five interconnected shops themed around jewelry and accessories; art; cigars and wine accoutrements; china and glassware; and food and clothing. Rachel
Doug Zeif, VP of F&B for LXR Luxury Resorts & Hotels. Citrus Break “The answer is yes. What is the question?” This mantra is fundamental to LXR’s approach to driving special events profits. And it’s not just a clever pitch. ”We thrive on clients who are hard to please,” says Doug Zeif, VP of Food & Beverage for LXR Luxury Resorts & Hotels. LXR properties are embraced and enhanced by their chefs, restaurateurs, and design partners. These extraordinary destinations, each with a unique spirit, provide the canvas upon which meeting planners and convention staff convene to create an “experience”
Live Grass Bar, Fairmont Hotels Hard Rock Hotel, Universal Orlando Resort Fear Factor Break, Hard Rock Hotel, Universal Orlando Resort FAIRMONT HOTELS Meeting planners are taking a holistic, minimalist, and sustainable approach to meeting and conference planning. Eco-Meet, a green planning option, features meeting breaks (as well as luncheon and dinner menus and activities) with disposable-free service, which means using glassware and cloth napkins—no paper or plastic. Catering director Bob Mikolitch of the Fairmont Washington, D.C., touts meeting break menus featuring fresh fruits and vegetables grown on sustainable farms, which use an organic approach to farming. Tea cookies infused
Banquets & catering are a volume and growth driver for hotels, and this is increasingly true for restaurants as well. With hotel F&B executives looking at the dynamics impacting the restaurant community and potential spillover into their foodservice business, it’s helpful to evaluate some of the trends in off-premise orders within the restaurant community. Technomic recently completed a study on catering called LOOP (Large Orders Off Premise), and some of the findings were quite interesting.Our research centered around learning how and why businesses select which venues to use for offsite catering events. This demographic is a critical group for
Chef Robert Weland at the Hotel Monaco in Washington, D.C., nurtures the hotel’s herb and vegetable garden, ensuring fresh seasonal additions to his menus. Chef Robert Weland’s defining moment might have been when, as a toddler, he watched his grandfather pick vegetables from his Toms River, New Jersey, garden. His role-model grandfather was an inspirational cook who treated his land, garden, and food with respect. Now, 30 years later, he has adopted his grandfather’s passion and respect for just-picked herbs and vegetables. At Hotel Monaco in Washington, D.C., a Kimpton hotel, Chef Weland, helmsman of the hotel’s restaurant, Poste,
The Tea Lobby at the Fairmont Empress offers 120 seats. The Library at the Fairmont Empress offers additional, more intimate space for serving tea. Visit www.hotelfandb.com for the scones recipe from the Fairmont Empress. “Sail me on a silver sun where I know that I'm free. Show me that I’m everywhere— and get me home for tea.” The Beatles touted the pleasures of England’s favorite ritual in their 1969 song “It’s All Too Much.” In that same spirit, the Fairmont Empress in Victoria, B.C., features a special summertime version of afternoon tea, served in the evening—and with
Executive Chef Jason McClure Niki Leondakis Visit www.hotelfandb.com for an interview with Barry Sternlicht about his hotel concept "1", a new luxury, eco-friendly global hotel brand. Executive Chef Jason McClure of Sazerac at the Hotel Monaco in Seattle has thoroughly embraced eco-friendliness and eco-initiatives. Officially, he has been on the “green team” since 2005 when eco-practices became operationally standardized for kitchens at Kimpton Hotels and Restaurants, following a similar movement for hotels in 2002. But unofficially, McClure, his staff, and guests have been eco-driven for years. “We're very aware and very green-minded,”says McClure, who will celebrate 10 years with
Don Fisher In this kitchen, the backline appliances were turned off midafternoon, but the hood is still operating at full speed. The installation of a demand-ventilation control system on the exhaust hood saved $20,000 annually by reducing the ventilation rate when appliances were not being used. This retrofit investment was returned within a year. Variable speed control of exhaust hoods is a slam-dunk for most hotel kitchens with their large exhaust volumes and long operating hours. Green is the new buzzword in hospitality. If energy efficiency had a color, it would be green. It saves the environment and cash.
I have previously discussed the implications of the Avian Flu, caused by viral contamination and transmission and its significant implication on our industry (HOTEL F&B EXECUTIVE, September/October 2006). And there is another group of viruses that challenge our industry and cause illness. Noroviruses, named after the original strain that caused an outbreak in a school in Norwalk, Ohio, in 1968, cause gastroenteritis. We see illness caused by this group in cruise ships, nursing homes, schools, hotels, and restaurants, environments where individuals interact in high-density gatherings. The virus is spread through food and water and ingestion of viral particles, which