Barry Callebaut: Manufacturer of high-quality cocoa and chocolate products Barry Callebaut has announced that Lionel Clement, chef chocolatier at the Wynn Las Vegas Hotel and Casino, won the U.S. finals of the World Chocolate Masters, a top-level competition for chocolate craftsmen from all over the world. Clement will represent the U.S. at the 2009 World Chocolate Masters competition in October 2009, where he will compete against representatives from 19 other countries. For more information, visit www.barry-callebaut.com. Shoes For Crews: Beginning early this year, all Shoes For Crews’ shoe boxes and hang-tags will be made from recycled materials and will themselves
Improved Beverage Management CONTACT: www.accubar.com Version 4.0 of AccuBar’s beverage inventory management system adds features to make the system a powerful tool for wine management. “For instance, you can now print your wine list based only on what you have in stock,” says Dan Grimm, partner and president of the company. Version 4.0 also adds the ability to assign a bin number to a wine, to search the handheld by bin number, and distinguish between different vintages of a wine. Another focus in Version 4.0 is reporting. Users will have more analytical tools, enhanced by AccuBar’s ability to interface with
Shoes For Crews CONTACT: 877-NO-SLIPS www.shoesforcrews.com Shoes For Crews has been providing defense against workplace slips and falls for 25 years. Featuring Mighty Grip™ slip-resistant outsoles and patented micro-channel tread patterned soles, Shoes For Crews provides superior traction on all types of wet and greasy fl oor surfaces. With their $5,000 Slip and Fall Warranty, Shoes For Crews offers protection from costly workers’ compensation costs, and its payroll deduction plan makes the innovative slip-resistant footwear available at no cost to the company. Red Wing Shoes CONTACT: 888-873-5546 www.redwingsafety.com Red Wing Shoes offers premium, functional footwear built to provide comfort and
CYNTHIA FROM CHARLOTTE ASKS … I have a banquet server—let’s call her Mandy—who has gained a lot of weight, so much that her uniform no longer fits properly. She continues to wear it for events and hasn’t asked for a larger size. How can I tell her she needs a bigger uniform without hurting her feelings or risking a harassment complaint? THE STAFFING DOCTOR ANSWERS … Cynthia, you are probably aware that obesity and weight discrimination are growing issues in the U.S. According to the CDC in Atlanta, two-thirds of American adults are overweight or obese. And the National
In keeping with a theme, the sports break at Dolce’s Lakeway Resort & Spa, Austin, offers a mix of fruit, fresh-baked cookies, and Cracker Jack, an old-time favorite immortalized in the 1908 song “Take Me Out to the Ball Game.” Conference Planning Manager Laura Campbell says, “Maybe because we do a lot of themed banquets and special events, we tend to take the presentation of our meeting breaks just as seriously.” The standard break at Dolce’s Lakeway Resort & Spa, Austin, (above and below) offers traditional favorites like M&M’s and chips, while staying healthy with cheeses, fruits, and vegetables.
Milliken & Company CONTACT: 800-322-8326 www.millikentablelinen.com Milliken & Company’s latest fabric is Damask HD™, a jacquard fabric that combines a soft, natural feel with performance and durability. Damask HD creates a bold, distinct pattern effect with higher contrast that retains pattern definition and color after numerous launderings. Milliken currently offers Damask HD linens in six patterns, including Fleur-de-lis, Overall Rose, Satin Band, Satin Square, Satin Stripe, and Symphony. Damask HD comes in 122- and 132-inch widths made specifically for banquet tops, currently available in Satin Square and Satin Stripe patterns. Garnier-Thiebaut CONTACT: 888-812-6670 www.gtlinens.com VIVE LE CLASSIQUE: From Heritage 1833
In a perfect banquet world, every plated entrée would be composed with delicate precision, boasting carefully layered flavors, and served at precisely the right temperature when it reaches the table. In reality, events for 1,000 people or more are organized chaos, with the clock being the ultimate arbiter of the finished product. As a result, the default banquet plating technique for decades looked something like a smiley face: starch for the left eye, vegetables for the right eye, and protein for the mouth. Slap a cover on it, and whisk it away to the ballroom. “I don’t think anyone was
Hamilton Beach CONTACT: 800-851-8900 www.hamiltonbeach.com The High Performance Food Blender by Hamilton Beach Commercial features a one-horsepower motor to ease the job of blending, mixing, puréeing, and chopping with precision and speed. The mixer has two speeds and a pulse setting for a variety of foods and ingredients. A user can set the timer to a series of pre-set auto shut-off durations and walk away as the sharp stainless steel blades make quick work of the ingredients. Hobart CONTACT: 800-HOBART www.hobartcorp.com Available in sizes ranging from 12 to 140 quarts, Hobart’s Legacy Mixer enables better food safety and cost management.
Alto-Shaam CONTACT: 800-558-8744 www.alto-shaam.com The new SmartClean system in the Alto-Shaam Combitherm provides three cleaning options to suit a variety of needs. For everyday cleaning, use an ordinary dishwashing tablet. For tougher jobs, use commercial-strength Combitherm Cleaning Tabs. For smoke residue and other heavy-duty cleaning, use Combitherm Cleaning Liquid spray. Cleveland Range CONTACT: 800-338-2204 www.clevelandrange.com Convotherm by Cleveland Range provides versatility, operational simplicity, durability, steam and heat retention, and energy conservation. With the Advanced Closed System +3, the amount of steam created can be tailored to the type of product cooked. The Crisp & Tasty feature eliminates excessive moisture so
2009 brings challenges for all of us. Financial challenges abound, and with those comes the need to review budgets and determine where we can make adjustments to keep our ship on course. How can we reduce costs, maintain margins, and preserve desired levels of customer service, product quality, and profitability? There are several areas to consider when trying to cut costs while maintaining standards within an operation. The goal is to consider which areas are mission critical. Ask yourself this question: If there were no regulatory pressure in your region, how would your food safety system look? How would your
Spirits are high and bottles are flying as Wyndham tries out its new team-building event for groups. It’s a cocktail-creating competition, just one of the new cocktail collaborations between Wyndham and Kim Haasarud, founder of Liquid Architecture, a hip beverage consultancy in Los Angeles. “I’m excited about the whole program,” says Fernando Salazar, VP of F&B for Wyndham Worldwide. “It’s going to create a lot of enthusiasm, not only among guests, but also with our bartenders. I always say food and beverage is a sexy part of the hotel business. Drinks have that allure. We’re trying to break old
In the past, Greek wines have been known to lack both enticing flavor and easy-to-pronounce names. But Sommelier Evan Turner thought they’d come far enough to build a dinner around. This past October 17, the restaurant at the alden-houston hotel in downtown Houston, held its first Greek wine tasting dinner. The dinner was mainly the inspiration of Turner, who spent seven years living in Greece and who previously worked in a Greek restaurant in New York City. “Greek wine is a pet project of mine,” Turner says. “I’ve always loved Greek food and have followed with interest the renaissance of
Mark Weiss, regional VP of operations international for the Ritz-Carlton Hotel Company, defines fundamentals for beverage profitability. What makes a beer, wine, and spirits program successful? First, it’s about price point: value for money. There must be an “even spread,” meaning a great value for moderate price. We should not price wine menus unreasonably. Second, always offer wines that are fun and a good value by choosing origins like India and the Middle East. Make it a fun experience without being excessively expensive. Beer programs are becoming fashionable, beginning about two years ago with beers such as Belgian honey beers.
EMBASSY SUITES NAPA VALLEY Napa, California Phil Chwalinski, Director of Catering “We have a small outdoor area so, like most hotels in Napa Valley without views, to compete we’ve come up with special offerings. One example is our food and winery pairing, where we design a menu around a winery’s entire offerings. People come to Napa Valley because they love the experience and want a sense of the place. We offer an atrium gazebo in a garden setting for ceremonies. We also have a cozy fireplace room for winter ceremonies. We serve arriving guests refreshing welcome drinks, such as strawberry
It’s a classroom equation that can only be solved at the Broadmoor: SR = BBQ U. That’s Steven Raichlen equals Barbecue University. The grilling school for guests has been around for eight years but never at the Five-Star, Five-Diamond Broadmoor in Colorado Springs. Last June, the resort’s Cheyenne Lodge became the campus, and Raichlen was the professor with an open-pit pedigree. One hundred guests paid more than $2,400 each to take the three-day course, split into two 50-student sessions during a sold-out week. Put those numbers on a blackboard, and the math looks great to the Broadmoor. “It’s culinary
The best servers adjust and flow with the ever-changing moods and pocketbooks of guests. In the Meal Designer Series, we’ll explore effective approaches to common kinds of diners—economizers, reluctant analyzers, sophisticated diners, and jackpot tables—to enhance the guest experience and maximize sales. 1. DON’T PRE-JUDGE On a cold Monday night in January, during a dead week after the holiday rush, I worked a shift at the Georgetown Seafood Grill in Washington, D.C. During slower months, coupons were mailed to neighborhood clientele to drum up business. Guests filed in, enticed by a can’t-refuse $9.95 Maine lobster dinner with sides of
Developing a brand provides opportunities for innovation. Cambria Suites’ designers seized that opportunity a couple of years ago in creating an employee training program to ensure high performance in all departments for its new lifestyle concept. “We wanted to give the concept an edge,” says Phil Beilke, brand manager for Cambria Suites, Choice Hotels, “something above and beyond the usual, especially in the F&B realm.” Achieving that edge meant finding a training partner to boost performance, he says, so they selected OrgWide, a Memphis-based training and development company that has established a track record working with corporations such as FedEx,
UNDER THE TUCSON SUN Willingness to work together and try something different is the hallmark of the Hacienda del Sol Guest Ranch Resort in Tucson, Arizona. “If couples want to get married here, we’ll make it work,” says Mary Ann Confrey, catering sales manager. Couples can save time and money with “fake cakes,” where only the top layer is real. Guests are served from sheet cakes sliced in the kitchen. Couples may select from the resort’s catering menus, in addition to the more inclusive and higher-priced menus designed especially for weddings. Food and beverage minimums are lower on Sundays and
Sheraton Seattle’s executive chef John Hart studied at Grupo Lezama in Madrid and visited several Michelin-starred Spanish restaurants before devising the menu for a $1 million gala fundraiser. Meeting planners at the Marriott New Orleans’ International Carnival stopped in Venice along the way to experience an antipasto station, Caesar salad, and cook-toorder pasta. The grand finale to the Italian adventure included Tiramisù and panna cotta. A retro food presentation at the Palazzo Las Vegas opening of Jersey Boys featured 1950s fare such as Dungeness crab canapés and pigs in a blanket served on trays resembling 33-1/3 vinyl records. The
When it comes to serving breakfast, hotels located near international airports can’t do it on the fly. A simple menu of American standards such as bacon, eggs, and pancakes won’t cut it when the clientele is a mix of international airline crews, foreign travelers (often journeying in packs), and harried, displaced passengers. Not only that, but a standard 6 a.m. to 10 a.m breakfast service isn’t always compatible with flight schedules and the body clocks of traveling guests. Since breakfast is the most important meal of the day, it’s instructive to look at what some major airport hotels do to
Davidson Hotel Company’s newly introduced menu program was designed with several goals in mind. The first was to highlight and standardize best-selling restaurant and banquet and catering items, with nods to regional tastes and individual brand preferences. The second was to shave food costs. Other goals focused on increasing revenue, tapping into chefs’ creativity, and building employee buy-in. The Memphis, Tennessee-based company owns and/or manages 36 upscale hotels with nearly 10,000 rooms across the United States. Brands include Westin, Sheraton, Hyatt, Hilton, Hilton Garden Inn, Embassy Suites, Doubletree, Marriott, Renaissance, Crowne Plaza, and Holiday Inn. Davidson’s systemwide F&B revenues have