Gasser Chair Company: Has appointed Mark Gasser as president. Gasser began his career with the company in 1973, working in all aspects of the business, and has served as executive VP since 1985. In his new role, Gasser will be responsible for all day-to-day business operations and will remain active in sales activities with an emphasis on new product development. The position of president was formerly held by Gary Gasser, who will continue to serve as CEO and chairman of the board, focusing on the company’s strategic planning and subsidiary operations. For more information, visit www.gasserchair.com. L-R: Lantmännen team members
Elegant Fillo Shells CONTACT: 800-837-5683 www.athensfoods.com/foodservice Three-inch Fillo Shells from Athens Foods make it easy to create an expertly arranged main attraction or decorative dessert. The shells are pre-baked and ready to fill and serve, and they can be heated in the oven or filled and re-baked for added crispness. Mini Ice Cream Treats CONTACT: 800-331-0830 foodservice.bluebunny.com Blue Bunny chocolate-dipped ice cream Truffles desserts, available in French vanilla and white chocolate raspberry flavors, make it easy to offer indulgent treats in smaller portions. Each case contains 36 four-ounce individually wrapped Truffles. Simply plate with garnish for a fast, elegant dessert.
Loews’ Adopt-A-Farmer program enriches meeting breaks. Sustainable, gourmet refreshment breaks are offered at Loews Ventana Canyon Resort in Tucson, Arizona, thanks in part to the Adopt-A-Farmer program, a brand-wide “good neighbor” initiative at Loews Hotels, in which locally grown ingredients provide meeting guests with fresh, organic fare. Local farmer-adoptee Jeff Scott of Willcox, Arizona, has been growing organic fruits and vegetables for 25 years and provides Loews with peppers, melons, potatoes, onions, and other produce. Scott’s bounty of tomatoes inspired Executive Chef Ken Harvey to design a special afternoon meeting break menu based on the high quality of organic,
What do you consider to be the most important elements for a successful regional hotel wine and spirits program? As a French company, wine is a part of our culture. The most important elements are quality of wines, to bring consistency to all our properties throughout the Asia-Pacific region, and training provided to all of our service teams by our Masters of Wines. How long will your new wine program be in place? Who are your wine partners, and what are your objectives? It will run for two years, with the possibility of continuing further into the future. Our winery
All products stored in refrigeration units should be clearly labeled and organized to ensure first-in/first-out inventory rotation. Whether your operation is small with only one F&B outlet or large with numerous venues, the number and volume of products needed is substantial. We all know the value of these assets and must take care to maximize the yield of that inventory. Seeing food products being sent to composting or into the waste stream as a result of improper storage procedures should make any manager wince. The flow of safe food and beverage through your operation begins by working with suppliers who
Sambonet CONTACT: 908-351-4800 www.sambonet.com Featuring contemporary elongated shapes and graceful curves, Imagine flatware combines tradition with avant-garde design. TAG Distributing by 10 Strawberry Street CONTACT: 800-428-9397 www.tag-distributing.com Hammer Forge flatware is a stamped three-millimeter stainless steel design featuring a heavy handle and high-shine polish. Crown Gold is among the first ever patterns of dishwasher-safe gold. Steelite CONTACT: 724-856-4900 www.steelite.com The cutting-edge Zen design by Worthy, Noble & Kent is composed of long-lasting 18/10 stainless steel for high-shine stain resistance and is commercial dishwasher safe. Corby Hall CONTACT: 973-366-8300 www.corbyhall.com Produced in strong 18/10 stainless steel, the Oslo line boasts a
Scotsman CONTACT: 888-ICE-CUBE www.scotsman-ice.com Scotsman Prodigy machines, known for their energy and water efficiency, feature optional controls that allow users to program ice levels for up to seven days with as many as four intervals per day. These features give hoteliers precise control to make ice in the quantities they need when it’s needed most, making a difference both financially and environmentally. Manitowoc CONTACT: 800-545-5720 www.manitowocice.com Manitowoc Ice offers an ice machine for any foodservice equipment application, with daily production levels ranging from 65 to 3,000 pounds. Available ice cube types include dice, half dice, octagon, crushed, nugget, and flake.
The Broadmoor Colorado Springs, Colorado Craig Reed, Director of F&B “Our employees are our most valuable asset, so during these rough economic times, we value our staff and their contributions more than ever. With that in mind, our employee dining program has not changed in the past year, and we do not plan on any changes going forward. The prices we charge for our employee meals are at our cost, and we do not plan on adjusting our pricing structure. We continue to maintain the quality of the food we have always served in our employee dining room; the food
Unlike many exclusive beach resorts, Terranea Resort in Rancho Palos Verdes, California, reaches its tentacles like a revenue-savvy octopus to capture local dollars. Or perhaps a grinning spider, using its two-and-a-half mile public nature trail around 102 acres of property as a clever web of profitability. Then again, the truly important animal at Terranea may be man’s best friend, the dog. However you look at it, Terranea is one healthy F&B beast, feasting on local customers. “You can’t rely anymore on just group guests or the people who stay in your hotel,” observes Director of F&B Shawn Jervis. “Our tiny,
When dining out, most of us size up our server within the first few minutes—even seconds. How well you manage the greeting sets the stage for a boon or a bust. Here are some tips for making the most of the greeting and its multitude of opportunities to express warmth and thoughtfulness and set a positive tone for your interactions. 1. Assist guests wherever they are. Years ago, I helped a couple who were perusing the menu at the service bar of the Georgetown Seafood Grill in Washington, D.C., while waiting for a table. “I see you’re checking out the
TheKnot.com awarded “Best of Weddings 2010 for Kansas and Missouri” to the Hyatt Regency St. Louis at the Arch. The hotel’s Gateway Ballroom, at approximately 3,000 square feet, accommodates 120 guests inside, plus 30 more on the terrace. The view from the former Hyatt Regency St. Louis Riverfront is significant. It’s so significant, in fact, the hotel has changed its name to reflect that view. It’s now the Hyatt Regency St. Louis at the Arch. “Other hotels have a view of a section of the arch, but we have the whole thing,” explains Wedding Specialist Navonna Morrison. “Some brides
While the way to meeting planners’ hearts may be through their stomachs, Swissôtel Chicago banquet and catering management knows the way to book them is by impressing with contemporary facilities and chef-to-client interaction beyond simple menu customization. Executive Chef Dan McGee and Director of Catering Budi Tanzil believe their full-blown presentations and attention to detail are what set the Swissôtel Chicago tasting room apart. The introductory meeting for planners begins with a tour that leads them through the hotel kitchen and into the tasting room. The room, accommodating eight people, looks onto the working kitchen through a glass wall. The
At Walt Disney World’s Swan and Dolphin Resort, Assistant Director of F&B Luciano Sperduto and the rest of the F&B team create unique themed bars to pair with banquet menus and get guests involved in the action. “Our banquet beverage station always starts with the food,” Sperduto says. For instance, salt-crusted whole snapper inspires a Mojito or Caipirinha station. For Mojitos, guests are given a selection of berries, citrus fruit, and fresh mint they muddle themselves. The bartender finishes the creation and pours it. “For the Caipirinha bar, we set up a sugarcane juicing station with fresh sugarcane to complement
The Loft at NYLO Plano creatively utilizes furniture, fabric, and doublesided mobile shelving to reconfigure the room as needed, combining functional areas and semi-private social spaces. The 1,800-square-foot lobby area at NYLO Plano (Texas) is a hub of social activity, combining a sitdown restaurant, full bar and lounge, social library, and game room, leading to a 6,000-square-foot courtyard with an outdoor bar, pool, and fireplace. The space also hosts a daily breakfast buffet and serves as a special event venue. It “was created to be the social heartbeat of the hotel,” says GM Jason Tyson. The Loft Restaurant &
Chartres Lodging Group Managing Partner and Co-founder Maki Nakamura Bara Not only has the Allerton’s check-in desk relocation increased business at the hotel’s second-floor F&B outlets, it has also freed up third-floor space for an additional ballroom and meeting area. San Francisco-based Chartres Lodging Group (CLG) owns and manages 20,000 rooms in the United States and Japan. When the firm decides to invest in a property, it is often because it has discovered a hotel with unfulfilled potential. CLG views the undeveloped possibilities of a poorly designed or inadequately managed hotel as an opportunity to achieve phenomenal return on
“SuperFoods is not a fad like low carb,” says Starwood’s Brian Abel. “SuperFoods is more of a philosophy about how to eat better.” Pictured here from Westin’s SuperFoods menu is the Sesame and Black Pepper Seared Salmon Salad (below) and Sautéed Shrimp with Lemon (above). [Photos by Paul Schiavone] Starwood revises the Westin and Sheraton menus twice a year, based on guest feedback and dining trends. “Four years ago, we didn’t have the sliders”(above), says Brian Abel. “We just moved to smaller portions, and our customers like that.” Also pictured is the Roasted Salmon Filet from Sheraton’s Core Performance
Eggs Benedict with Wilted Arugula and Prosciutto Dungeness Crab Florentine Benedict Promoting a luxury breakfast in challenging economic times can be a bit of a scramble. But as one hotel group has proven, adding premium products to the morning menu can be a people pleaser and a profit point. Noble House is a privately owned company based in Kirkland, Washington, and many of the luxury resort and boutique hotel properties it owns or manages are in Florida and California. Although each property is distinct, they all promote an atmosphere of luxury, quality, and refinement for their upscale clientele. While
The Reflect coffee bar, lounge, and dining area is part of Cambria Suites’ 1,260-square-foot lobby space. Sandwiches and salads in the grab ‘n’ go display case are made fresh daily in Cambria’s kitchen. Many hotel properties produce impressive meals of quality a cut above their competition. But few likely do so with such small and efficient kitchens as those within Cambria Suites properties. “Our kitchens are designed to operate with one cook,” says Phil Beilke, Cambria’s senior director of brand management. “For peak times, we cross-train hotel staff to come in for 45 minutes to help with cleanup,
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.