Executive Chef Lee Hillson of T. Cooks (right) at the Royal Palms Resort & Spa in Phoenix. Selected by the Arizona Kidney Foundation to be one of eleven celebrity dancers for the “Dancing with the Stars Arizona” fundraiser that took place in January 2007, English-born Executive Chef Lee Hillson of T. Cook's and the Royal Palms Resort and Spa in Phoenix took home a fourth-place trophy with his professional dance partner Gergana Slavova. It came as no surprise that Hillson would bring the same energy and enthusiasm to his ballroom dance moves as he has brought to this fine
Electrolux Induction Top RATIONAL SelfCooking Center Alto-Shaam Combitherm Convotherm by Cleveland Range The time for an American hotel kitchen to switch to energy-saving ovens and ranges might not always be when it’s socially responsible. Changes usually come when it makes good business sense. “Energy is money,” says Andy Mayeshiba, corporate executive chef, Alto-Shaam. “And it’s always a hard sell to get a customer to buy into any concept unless it’s going to save them time or make them money.” “In the past, people wanted speed and power,” says John Lanning, director of marketing, Cleveland Range, LLC. “They wanted to
The hospitality industry is one of the most water-intensive businesses in the commercial sector. This may explain why the hotel industry was an early adopter of watersaving fixtures such as low-flow showerheads (which was not without its ups and downs). And long before “green” was hot, many hotels appealed to their guests to reuse their towels, reducing the water and energy load in the laundry room. But, in contrast to these efficiency efforts in the guest room, the hotel kitchen operates in a world of water waste. In commercial foodservice, water has been looked upon as an unlimited resource.
Let’s face it: Food and beverage operations generate a lot of waste. The processes associated with receiving, storing, preparing, serving, and cleaning up generate an assortment of waste products and require good management practices (GMP). How we handle large volumes of operational waste (waste stream management) must be an integral part of HACCP-based food safety programs. Safe handling and timely and proper disposal reduce the potential for recontaminating products and creating a food source for flies, rodents, and other pests, as well as a growth medium for bacteria. Consider: • Is my operation minimizing the level of waste we
Visit www.hotelfandb.com for menus featuring all 17 signature cocktails created by Loews’ master mixologists. “People in restaurants talk about food, and people in bars talk about cocktails,” remarks Ellen Van Slyke of the Food and Beverage Advisory Council for Loews Hotels. That’s why Loews developed a glossy new Signature Cocktails menu, featuring premium cocktails submitted by bartenders from each Loews hotel, reflecting that hotel’s “style and destination.” What’s smart about this initiative is that it not only markets premium liquors, it markets the hotels themselves, featuring a gorgeous image of each property alongside a shimmering, garnished cocktail glass and
Visit www.hotelfandb.com to view guest-pleasing poolside lounging spaces. Marco… Polo. Marco… Polo! Catching up to trends in poolside food and beverage service may sometimes feel like the children’s game of swimming pool tag. Shrewd hoteliers have maximized profitability in this area by enhancing poolside amenities, upgrading physical design, and innovating food and beverage promotions. THE RITZ-CARLTON, SOUTH BEACH, sits beachfront in Miami Beach, offering over-thetop amenities and poolside services in keeping with brand-wide initiatives. A spectacular elevated infinity pool is located adjacent to their Lapidus Lounge and provides excellent views of the beach and Atlantic Ocean. Popular VIP tented
Notes From The Wine & Spirits Wholesalers Of America Meeting ... More fruit flavors are coming your way. Just in time for summer tastes are strawberries, blueberries, pears, forestberries, and more. Keglevich has five natural flavor liqueurs imported from Italy, with added Keglevich vodka made from Po Valley grains. In addition to Lemon, Peach, and Melon, they now have Forestberries and Strawberry. A delicious and refreshing summer drink is the Forestberries Splashlevich (or just call it Forest Splash). Forestberries Splashlevich Pour 2 ounces Keglevich Forestberries liqueur into a wine glass, add a splash of Champagne, and top with club
West Paces has seven managed properties, three Solis-branded properties, and seven Capella-branded properties in six countries: the United States, Ireland, Germany, Austria, Mexico, and Singapore.What are the factors that differentiate the beverage concepts and programs at each location? We’re very regionalized, very personalized. That is, we are tailor-made to the market we’re in. It doesn’t make sense to have a great Austrian wine list when you’re in Singapore, but it does make sense when you’re in Austria. In the Solis brand, the wine list will be a little bit different than the Capella brand. In Solis, we would like
Chief Beer Officer Scott Kerkmans The state of beer within the hospitality industry is best illustrated by the new post Scott Kerkmans has assumed with Starwood’s Four Points by Sheraton brand: chief beer officer (CBO). The creation of this executive position shows the attention the industry is giving the brew segment, which produces over half of all retail sales dollars among alcoholic beverages. It also highlights the special interest food and beverage departments are taking in providing the most satisfying and memorable experience for guests—be it in detail-oriented service, thoughtful wine selections, or an array of fresh high-quality craft brews.
Not a day 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, “Lessons 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. Great leaders inspire. They provide us a sense of well-being, purposeful work, and hope for a brighter future. They push us to move beyond the status quo, develop our unseen talents, and make us feel part of something special. Yet great leaders are few and far
At Baltimore’s Tremont Grand Hotel, Executive Chef Dennis Shakan vows to go “further than a lot of other hotels” when it comes to themed buffets. “When you have a themed event, everything the guest sees, touches, and tastes should scream the theme. We’ll add three more six-foot tables to a buffet, just to dress it up with ice sculptures, ice tables, and pretties,” says Shakan. “Pretties” is Shakan’s word for the plethora of props and decorations the hotel keeps in ready supply. Due to Baltimore’s seaport locale, seafood and nautical themes are always popular, and for the 2005 grand
Fortessa's Temptationz Collection Embassy® Line from Libbey BIA's Shell Platter Remember when cocktails were minimally portioned? In the vintage film The Thin Man, Nora Charles attempts to catch up with her husband Nick’s martini drinking by lining up and chugging six cocktails on the bar. Quite a feat, by 21st Century standards. But martini glasses were maybe 2.5 to 4 ounces in the 1930s, whereas today’s barware may top out at a whopping 10 ounces. Gen-Xers and Baby Boomers are demanding quality and style along with their hefty portions of high-end hooch. Hotels are responding to this trend with
Daven Wardynski John Eisenhart Mark Chapman Daven Wardynski Executive Chef, 676 Restaurant and Bar, Omni, Chicago “Here at Omni we’re trying to be more socially conscious and responsive to the well-being of our guests. Thus, we started an initiative—the Art of Breakfast— where we use only cage-free eggs, organic cereals, and whole-grain breads. We work with a local artisan bakery that provides fresh bread to us daily, such as sliced-toorder millet, baguettes, sandwich breads, and so forth. I’m always looking for something unique and innovative to serve, and current offerings include fennel and golden raisin bread, calamata olive bread,
GM Maurizio Bonivento (left) and Sommelier Fabio Simone at the Stamford Sheraton. If you’re looking for a little slice of Venice, you only have to go as far as Stamford, Connecticut. On Tuesday nights, when wearied business travelers and local patrons enter the Sheraton Stamford Hotel’s florabedecked atrium, they find lilting Italian accents, soft background music, and rustic, wooden tables set with bottles of wine. Okay, no gondolas, but Venetians Maurizio Bonivento, general manager, and Fabio Simone, certified sommelier and front office manager, strive to recreate in their wine tastings the comfortable, inviting atmosphere of their favorite wine bars from
JACOB FROM CHICAGO ASKS... I work at a union hotel. I have an excellent management candidate I would like to promote from within, but she is afraid she'll lose the respect of her union coworkers if she makes the switch to non-union management. She is also afraid of losing her union benefits. How can I convince her that this is the right long-term move for her, career-wise? THE STAFFING DOCTOR ANSWERS... Yo, Jacob! You’re in a tangle that’s got more politics in it than a national party caucus. Here’s a three-point RX: 1. Invest some time getting in-depth with your candidate
McDonald’s Corporation has turned itself around and shown strong revenue growth in the last three years under Jim Skinner’s leadership. In a recent Wall Street Journal interview, Skinner offers tips for managing a turnaround, saying it is essential to face the facts, and listen to your customers. Most restaurant owners and managers look at facts mostly in terms of daily covers sold and cash collected to determine performance. They watch payroll and food and beverage costs to arrive at profit margin. But if looking at these hard numbers is facing facts, anyone could do it. The key is to
Zeffirino’s at the Venetian Sir Galahad’s at the Excalibur For over six decades, Las Vegas has been accommodating the romantic whims of the average Joe, as well as those of the most highprofile celebrities, including Betty Grable, Rita Hayworth, Judy Garland, Paul Newman, Elvis Presley, Bob Geldof, Jon Bon Jovi, Dennis Rodman, and— it has to be said—Britney Spears. Over 100,000 weddings take place here annually, and with this many “I dos” being hosted, is it any wonder the hosts have gotten creative? The Las Vegas Hilton hosts an “interactive adventure” based on the Star Trek series. “Star Trek:
They are the parties, events, and functions that can make or break a hotel’s bottom line. They require nearly every available employee to pull it off, and they stretch a hotel’s space and equipment to its limits. In other words … all hands on deck! Depending on the size of the property and staff, “all hands on deck” could be a 2,500-person fundraiser for a famous politician or charity, a New Year’s Eve party for 3,500, an annual company conference dinner for 4,000, or a corporate Christmas party for 6,000 and up. These events don’t happen every week, but when
Degrees of Discovery meeting Claremont Resort and SPA- Several years ago, the Claremont Resort & Spa in Berkeley, California, developed Fitness Break options with the intent of selling healthy breaks to meeting planners. But because so many area companies started selling and merging with others, meetings and conferences suddenly became the perfect opportunity for bringing new people together and promoting teamwork. Now, F&B Director Randy Wilson explains, the Claremont offers a full series of Fit Break options called GroupTrek, featuring an array of team-building exercises, productivity boosters, and tasty food options designed to heighten the positive energy level in
Element 315 at the Hartford Hilton. The lobby of the Mystic Marriott Hotel & Spa (Groton, Connecticut) offers a Starbucks, wine bar, lobby store, and restaurant. “Confessional booth” at the Hartford Hilton is the talk of the town. Crush Bar at the Marriott Hartford Downtown. We’ve watched the transformation every step of the way, but what does it mean for business? A smattering of mobile phones, the occasional laptop, the novelty of internet access ... fast forward, and the revolution is complete. The last kickers and screamers have become strapped to cell phones and laptops, and we’re all working out
Stay Fit Avocado and Tomato Salad Grilled Sage Chicken Breast Warm Spiced Poached Pear Grilled Monkfish Roasted Pumpkin Soup Roasted Lamb Recent diet trends have left many hotel chefs and F&B directors wondering where their time, effort, and marketing dollars disappeared to after promoting a faddish menu. When Hyatt Hotels & Resorts decided to add the Stay Fit Cuisine element to their current Stay Fit program of exercise and fitness for guests, quick-fix solutions were not on the list. “I think many in the hospitality industry over the last couple of years gravitated to the diet du jour. Whether it
Salads, appetizers, and soups are recognized by savvy operators as valuable opportunities for incremental purchases that enhance sales and profitability. Technomic describes these categories as the “left side of the menu.” This is also the same area where new flavors, ingredients, and preparation methods are introduced because they represent a relatively easy way to test new ideas without significant impact on the core menu. We recently finished several studies on appetizers and salads, looking at attitudes and behavior for both consumers and operators. Here are some of the key findings. Appetizers Traditional favorites remain the driving force in appetizers, but
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.