Congratulations to the hotel and cruise industry professionals nominated for this year’s International Foodservice Manufacturer’s Association (IFMA) Silver Plate Awards. Nearly all of the nominees (five in the Hotels & Lodging category, two in the Specialty Foodservices category) have appeared in HOTEL F&B for their outstanding and innovative achievements within their organizations. The Silver Plate Awards are presented annually by IFMA, recognizing excellence in nine foodservice categories—Hotels & Lodging, Specialty Foodservices, Independent Restaurants, Chain Full Service/Multi-Unit Operators, Chain Fast Service, Colleges & Universities, Health Care, Elementary & Secondary Schools, and Business & Industry/Foodservice Management. The winners will be announced at
(L-R) Christine Rinck, Hilton Worldwide; Fred Tibbitts, Jr., president and CEO, Fred Tibbitts & Associates; Martin Rinck, President Asia Pacific, Hilton Worldwide. FRED TIBBITTS & ASSOCIATES (FTA): Celebrated its seventh annual “A Spring Evening in Singapore with Very Special Friends” in March at the St. Regis Singapore hotel. A reception was hosted by Diageo, Moët Hennessy, FIJI Water, Ronnefeldt Tea, and Phillips Foods Asia and was followed by a four-course gala dinner. The purpose of these annual events, says President and CEO Fred Tibbitts, Jr., is to recognize hospitality excellence, provide scholarships in the names of those who are
COMPACT COUNTERTOP IMPINGER CONTACT: 800-545-5720 www.manitowocfsusa.com Countertop Impinger conveyor ovens from Lincoln, a Manitowoc Foodservice brand, bring large oven capacity to small spaces. They are compact enough to fit on most commercial countertops but large enough to replace a half-sized convection oven or up to five microwave ovens, and they now come with a digital touch pad as a standard feature. LIGHT MAYONNAISE CONTACT: www.unileverfoodsolutions.us New Hellmann’s Light and Best Foods Light Mayonnaise tastes more like real mayonnaise, yet has half the fat and calories. It is made from real, simple ingredients including 100 percent cage-free eggs, oil, and vinegar.
Miraval Arizona Resort & Spa offers several varieties of teas sourced from a local purveyor in its health-focused breaks. Miraval Arizona takes a mind-body-spirit approach to refreshment breaks. Set at the base of the Catalina Mountains on 400 acres of the Sonoran Desert, Miraval Arizona Resort& Spa in Tucson consistently garners industry recognition for its unique experiences, spa services, and “healthy gourmet” F&B program. “With the resort’s overriding theme of mindfulness and health, we can customize a number of our classes and experiences to 15- to 45-minute break time slots,” says Director of Programs Erica Bennett. Classes offered include
Frugality is something many consumers have internalized in their everyday behavior as a result of the economic downturn that is still affecting hotels and restaurants. People are eating out less and expecting deals and discounts when they do venture out. At the same time, they continue to demand new experiences and social occasions, stimulating environments, and food that is worth going out of their way for. Each year, Technomic looks at how new food influences, technology, and global shifts are likely to play out in the U.S. foodservice and hospitality industries. Leading trends we see impacting the menu throughout
The mantras of “less is more” and “quality, not quantity” continue to hold true in the current economic climate. Beverage consumers feel burned if they spend their precious few discretionary dollars on a sipping experience that is anything less than inspiring. Part of the trend toward delivering a more quality experience is to keep tapping into local flavors, interesting presentations, and new herb and fruit combinations, a movement showing no signs of abating any time soon. LIGHT, FRESH, AND FUNNY At Chef Art Smith’s Art & Soul Restaurant in the Capitol Hill Liaison Hotel, an Affinia property, cocktails served
It can be difficult to relax in the company of total strangers—unless those strangers take the first step to foster a personal connection. It’s a challenge for any hotel, let alone an extended-stay concept. Starwood Hotels & Resorts Worldwide’s Element by Westin brand found a way to break the potential ice between hotel and extended-stay guests with a spin on the traditional manager’s reception. The “Relax” receptions, offered three times each week, provide extended-stay guests a complimentary evening gathering featuring selected food and beverage pairings and a signature smoothie. With a focus on freshly prepared hors d’oeuvres paired with wines,
Chef Michael Mina transformed his Nobhill restaurant into Nobhill Tavern, with a more approachable menu and more casual décor, including leather placemats rather than white tablecloths. Nobhill Tavern has “the same integrity of product,” says Michael Mina’s VP of Operations Patric Yumul, but guests have been given more options, such as bangers and mash, fish and chips, and sliders, along with the traditionally more expensive items. Michael Mina began concentrating on moving more people through his restaurant at the MGM Grand to compensate for a declining check average, and revenues have increased by 30 percent. As a result of
The satellite kitchen’s built-in plate lines, speed ovens, and walk-in coolers and freezers allow Mandarin Oriental, Las Vegas, to offer high-quality restaurant service for banquets, despite the distance from the main kitchen. Six double-decker convection ovens, a reach-in refrigerator, and, on the far side, the grill and range, enable Mandarin Oriental chefs to turn out more than 1,200 covers per day. A uniquely angular floorplan offered new challenges for foodservice designers at Mandarin Oriental, Las When a world-class hotel appears on that glittering stretch of Las Vegas real estate known as the Strip, even back-of-house service areas can have
Seafood represents a significant investment and needs special care and handling to maximize shelf life and maintain safety. Time and temperature abuse enable bacteria naturally present on fish to produce histamines that can cause serious illness. Fish most known for this type of foodborne illness are those in the Scombridae group, including tuna, mahi-mahi, and snapper. Also note that histamines are heat-stable and will not be made inactive by cooking. Fish needs to be inspected for signs of decomposition and routinely tested for histamine levels. Your suppliers must be key control partners, and you need to verify that they are.
Alto-Shaam CONTACT: 800-558-8744 www.alto-shaam.com Halo Heat holding cabinets from Alto-Shaam maintain a consistent temperature inside the cabinet, without the need for a heat distribution fan. Due to a motionless heated air mass within the holding compartment, the product does not lose moisture content to evaporation or dehydration, which preserves the quality and extends the holding life of food. New systems feature a digital display with an adjustable temperature knob for precise control. Food Warming Equipment CONTACT: 800-222-4393 www.fweco.com FWE introduces Clymate IQ, a heated holding cabinet that keeps food at optimum serving temperatures. Portable and easy to use, the Clymate
Spring USA CONTACT: 800-535-8974 www.springusa.com Spring USA introduces an induction-ready serving tray that works great for buffet service. The tray is constructed from heat-conducting aluminum for maintaining even temperature and includes an impact-bonded stainless steel induction base with a durable, scratch-resistant, non-stick surface. Tablecraft CONTACT: 800-323-8321 www.tablecraft.com New to TableCraft’s stainless steel Remington Collection is a tote box cover useful for displaying beverages or hiding dirty dishes. It fits over current tote boxes, saves on the cost of expensive beverage tubs, and knocks down for easy storage. Additional pieces in the collection include trays, bowls, and other uniquely shaped items
ELEGANCE GOES EXOTIC CONTACT: 630-963-4781 www.lantmannenunibakeusa.com Schulstad Royal Danish Pastry’s Mini Tropical Crown Danish from Lantmännen Unibake USA is made with 24 delicate layers of authentic Danish pastry filled with real pineapple, papaya, mango, and banana. Sized at a dainty 1.5 ounces each, the Mini line is also available in awardwinning maple-pecan, cheese, vanilla, apple, cinnamon, raspberry, and almond flavors, as well as the Selection Pack featuring the five most popular flavors. These Danish go straight from freezer to oven for back-of-house ease. WHOLE-GRAIN GOODNESS CONTACT: 800-446-4404 www.viedefrance.com Ultragrain from Vie de France is all-natural, 100 percent whole-wheat flour that
Holiday Foods CONTACT: 800-877-7434 www.holidayfoods.com From Mexican to Mediterranean, a garlicky edge or a new twist on an old favorite, Holiday Foods offers 100 percent handmade hors d’oeuvres for every taste and theme. Popular options include Lotus Wantons with Broccoli, Chorizo, and Jack Cheese and the Churrasco Chimichurri, made with sliced sirloin woven on a bamboo skewer, drenched in an exotic Argentinean steak sauce, and blended with extra-virgin olive oil, garlic, parsley, and oregano. Kabobs CONTACT: 800-732-9484 www.kabobs.com For more than 30 years, Kabobs handcrafted hors d’oeuvres have been appearing on hotel menus. Ten new comfort-food inspired options are now
CARLSON HOTELS WORLDWIDE Minneapolis, Minnesota (Headquarters) Steve Hedberg, VP Operations, Full Service Managed Hotels & Resorts “Some of the highlights of the NRA show for me are confirming current programs with vendors (such as our liquor, beer, and wine vendors) and comparing current speci- fied products that we already use with new products out there that may be a better value. I also like to see what’s new with technology and how that can be leveraged to be more ef- ficient and profitable for our operation. We’re looking at anything that can make us more productive as well as PCI
For a total investment of around $2,500, Executive Chef and Director of F&B Operations Myk Banas and his team at the Chicago Marriott Downtown Magnificent Mile set up and populated beehives on the property’s roof. The honey they produce is used in pastries, breads, beer, and wine. To bee or not to bee? That was the question facing Myk Banas as he pondered how to turn the roof of the Chicago Marriott Downtown Magnificent Mile into a literal beehive of activity. The roof, despite being used for growing herbs and vegetables, was still underutilized and ready to be capitalized.
You’ve seated your guests, read their style and mood, and delivered a warm greeting. Now, it’s time to glide into the beverage sequence. Your restaurant’s beverage focus determines how and in what order drinks are offered. Is the spotlight on wine, cocktails, beer, or even nonalcoholic beverages? Your comfort level with each category determines whether you’ll enhance the guest’s experience or leave money on the table. 1. Remember the ground rules. Avoid deadly yes/no questions such as, “May I start you off with a beverage?” with its, “Sure, I’ll have water with lemon, and bring plenty of sugar packets,” response.
Clichés about first impressions tend to be true, and restaurants over the years have come up with all manner of dry runs and soft openings to get as ready as possible to put that all-important best foot forward. But perhaps no one is doing it as systematically as Destination Hotels & Resorts, whose pre-opening dress rehearsals comprehensively prepare staff for the real thing. Founded in 1972, Destination now manages more than 7,000 rooms and condominiums. In the past year, two of Destination’s properties— L’Auberge Del Mar in San Diego, California, and Vail Cascade in Colorado—have opened restaurants to great acclaim.
New York’s Roosevelt Hotel emphasizes technology, including lighting and other audio-visual elements, in attracting social event business. Richard Godfrey, director of catering, recommends intelligent lighting that changes throughout the course of an event. “For example, when the mood changes from dining to dancing, the light scheme changes accordingly,” he says. With a shift to more social events, Roosevelt staff has had to adjust to changing demands. “Social catering almost always involves multi-course, seated events,” says Sean Davidson, director of F&B, which “puts a lot more pressure on kitchen timing.” Even the Grand Dame of Madison Avenue must dance with
Skamania Lodge distinguishes itself and keeps groups coming back for more with “unique twists and different styles of service,” such as locally sourced, vertically roasted Potlatch salmon, cooked on cedar planks. Skamania Lodge in Stevenson, Washington, is generating strong repeat business from corporate groups by bringing creative flair to its Northwest locale. “We have a really high return rate—70 to 80 percent for groups,” says Russell Owens, Skamania’s conference services manager. “That’s divided between groups that come back every year and others that come every other year because they split their time between two different properties. They come to
F&B Director Vincent Brunetti Executive Chef Jeff Wind Hyatt Regency Waikiki’s Create Your Own room service menu has resulted in substantially higher Maritz scores, with an average increase of more than 25 percent, as well as an 18 percent increase in the number of room service covers. In early 2009, Vincent Brunetti and Jeff Wind—F&B director and executive chef, respectively, of the Hyatt Regency Waikiki Beach Resort and Spa—ate lunch together at a casual Honolulu restaurant. “The place was packed the entire time we were there, and we thought, ‘How can we transpose a success story like this into
Equinox Executive Chef Jeffrey Russell invested in refurbished donut-making equipment and spent a month perfecting a cider donut recipe like that he remembered from childhood. “It’s creating a tradition,” Russell says. “I knew it was a little niche we could have that would be relatively inexpensive.” If something is good enough to leave an indelible impression on a chef, chances are it will also create a lasting memory for others. And nothing builds repeat business like something guests absolutely can’t forget—and must experience again. Executive Chef Jeffrey Russell did not let skepticism and lack of funds stop him from