Sonesta Executive VP of F&B Kathy Rowe credits Jodi Cross, corporate director of marketing, with coining “Food is Art” at its inception to describe the movement, which thrives on taking familiar concepts and reimagining them. Examples, clockwise from top left: a different take on shrimp cocktail and seafood tapas, a striking smaller-scale breakfast package, a fruitful pancake presentation, a salad nosh, and a lobster app. REINVENTING THE OLD: Executive VP of F&B Kathy Rowe and property stars such as Ryan Cyr, executive chef at the Royal Sonesta Hotel Boston, push familiar concepts to innovative heights. Instead of having chopped
MONKEY BUSINESS: Chef Pacheco says serving breakfast—which includes his signature monkey bread, a sticky bun brioche topped with caramel, pecan, and cinnamon—actually brings his average food cost per meal down, allowing for more leeway and fun with the dinner menu. To appeal to both upscale leisure guests and local professionals, Vegas-steeped Chef Pacheco fashioned Lon’s impressive, local-sourced breakfast, which, during the week, boasts up to 40 breakfast covers served daily between room service and restaurant dining. In its first year, Lon’s breakfast is a high-quality hit. The soufflé-like lemon ricotta pancakes are topped with huckleberry compote and Meyer lemon
Buffets are an integral part of the casino business, and casino operators focus a great deal of attention on them, always working to reduce costs. While buffets may not be as big a part of the overall hotel business, they are widely used for breakfast. I talked with a few casino operators to get their buffet insights. Our experts are Marty Miles (MM), president of Casino Food & Beverage Solutions, LLC, and formerly the corporate VP of F&B for Harrah’s Entertainment, Inc.; Victor Gonzalez (VG), executive director of F&B for the Pascua Yaqui Tribe’s Casino of the Sun and Casino
BEFORE AND AFTER: The team at Orchids changed table décor to a more contemporary look with modern candle votives and sleek glass vases containing a medley of orchids and submerged sea grass. Executive Chef and F&B Director Todd Kelly says the changes stay grounded in the restaurant’s elegance but create a “more personal and engaging experience.” Orchids at Palm Court continues to offer its popular Niman Ranch prime New York strip loin ($33), but it’s now an eight-ounce cut with a twoounce encrustation of lardo persillade from locally sourced pork, served with oyster mushrooms, Perigourdine, and roasted garlic tagliatelle.
The pastry team uses a variety of silicone molds. Former Pastry Chef David Blom once created a mold from a metal stamp used by housekeepers to imprint the Fairmont “F” in the ash trays. He used the mold to embellish the sweets served at a Fairmont corporate function. When the hotel celebrated its 100th anniversary, Blom and his team crafted this sweet display. Pastry assistant Devyn Repka uses a mold to create elements of a sugary showpiece. Making the pastries can require one to two hours or more. Never underestimate the power of the personal touch. David “Pastry Dave”
During the 2011 NAFEM event, February 10-12 in Orlando, combi oven manufacturers will showcase smaller footprints, easier interfaces, and a growing range of cooking capabilities for almost any food or recipe. The NAFEM Show is held every two years, featuring 500-plus new equipment and supplies vendors and the most innovative products in the WHAT’S HOT! WHAT’S COOL!® new product gallery. Attend and be ahead of your competitors to take your F&B operation to the next level. For more information, visit www.thenafemshow.org. ALTO-SHAAM The Combitherm with CombiTouch from Alto- Shaam offers many innovative features including a touch interface with graphic
Bush Brothers White Bean, Sausage, and Asiago Frittata 3 cups, Bush’s Cannellini or Great Northern Beans, drained* 3 cups, caramelized onion slices 3 cups, sausage, cooked and crumbled 1 quart, arugula 2 cups, shredded Asiago cheese 12 each, large eggs, lightly beaten 1 cup, milk or half and half 1/2 teaspoon, red pepper flakes 1 cup, shredded Asiago cheese *Other beans may be substituted, including Pinto, Black, Garbanzo, or Kidney Combine beans, onions, sausage, arugula, and two cups cheese. Transfer to greased half hotel pan. Whisk together eggs, milk, and red pepper flakes. Pour over bean-sausage mixture and spread evenly.
S&D COFFEE Tea and coffee beverages from S&D Coffee deliver quality and consistency to help you build sales. Advanced roasting technology and automated controls help ensure fl avor, aroma, and body in S&D’s coffee lines, including Classic Gourmet, Premium Gold, Dark Sky Café, Victor Coffee, and Buffalo & Spring Coffees of Distinction. For reliably fl avorful tea products, S&D blends pekoe and pekoe-cut black teas from the Far East and South America. CONTACT: 800-933-2210, www.sndcoffee.com FOLGERS Folgers Coffee from the The J.M. Smucker Company offers a variety of blends and brews for guests to enjoy any time of day. Folgers
THE FAIRMONT COPLEY PLAZA Boston, Massachusetts Gerard Mauvis, Director of Operations “We have put together some new menus in our dining outlets to help drive covers. These include expanding our brunch offering in the Oak Room to both Saturday and Sunday and the addition of a Monday-through-Friday Express Lunch menu to drive lunch business in the Oak Bar. Customization of a guest’s experience is a trend that we see continuing into 2011. We’re able to meet that demand by accommodating special dietary restrictions—whether gluten-free, macrobiotic, or heart healthy—and we’ve developed menus for in-room dining, banquets, and our restaurants that will
The Westin Savannah adapted the Wow Coins incentive program from corporate parent Starwood. At the property, meeting planners determine which staffers have exceeded their expectations and should receive the rewards. Meeting planners get a unique opportunity to recognize outstanding service at the Westin Savannah Harbor Golf Resort & Spa. Director of F&B Russ Blakeborough details how he, General Manager Mark Spadoni, or Director of Sales and Marketing Craig Cupit give meeting planners “Wow Coins” for motivating and rewarding employees. “We ask them to select two line-level employees they feel have gone out of their way to provide great service
Gran Gala: Has named the Chambeli Cocktail, created by Arturo Vera-Felicie from Kansas City, Missouri, winner of the Gran Gala Shakedown. Gran Gala Triple Orange Liqueur invited cocktail enthusiasts to submit their most creative concoction online. Each drink was scored on taste, originality, ease of preparation, presentation, and consumer votes. For more information, visit www.thegrangalashakedown.com. Red Gold: Offers a new tool for F&B management to identify significant potential cost savings at www.whyPayMore4Ketchup.com. The online calculator can be used to determine annual cost savings on the most popular package sizes of Red Gold Tomato Ketchup. The site also includes an instant
SELF-SERVE DRINKS The HOPR tabletop beverage dispenser from Jenlis has a 96-ounce capacity and holds 30 to 50 percent more than a standard pitcher. A Super Chill Rod in the center of the HOPR keeps beverages cold up to 40 percent longer than ice. The tall, sleek design swivels 360 degrees for easy access, and the weighted base keeps it stable. CONTACT: 877-356-6455, www.hoprs.com ALL-NATURAL BASES KNORR Professional Liquid Concentrated Bases from Unilever are made with high-quality ingredients and capture natural taste without any artificial colors or flavors. Perfect for glazing and flavor adjustments or as a foundation for soups
Seamless service appears effortless, yet achieving it requires discipline and practice. Consider, for example, the amount of focus and creativity that went into Tom Hanks’ award-winning performance in Philadelphia. Great experiences don’t happen by chance either. Every detail is thought out and precisely executed. Right side, right hand. Left side, left hand. In most restaurants, you serve from the left and clear from the right. This is impossible, however, with booths and corner tables. Consider the hug technique. It’s simple: When standing at the left side of a guest, use your left hand. When at the right side, use your
BCM ASKS “I’m a catering manager at a large convention hotel. I recently lost a huge piece of business—a corporate group that was planning to hold a week of meetings here—because they wanted us to drop all service charges associated with coffee and tea for breaks and meals. My property charges more than $100 a gallon for coffee and tea, and my manager says both the price and service charges are non-negotiable. He says, “We have to make our money back in this economy.” As a result of this inflexible policy, we lost the business to a nearby competitor, who,
Executive Chef Andrew Helliwell (top) and his staff produced 280 unique meals for a group of 36 multicultural guests over 28 days. Achieving this feat for groups can be daunting, says Director of Catering Adam Portnoff, since they often don’t know the cultural makeup of groups until they arrive. It is an unwritten policy of the Glen Cove Mansion Hotel & Conference Center’s Banquet & Catering department that no guests will ever be served the same meal twice during their stay. That’s a pretty big promise when the guests in question stick around for four weeks. The property, owned
The Radisson Plaza-Warwick Hotel in Philadelphia has implemented custom pre-built bar setup units to reduce staff elbow grease and improve both service and guest satisfaction. Introduced along with the hotel’s recent renovation, the units have garnered such praise from guests and management alike that they will be expanded to other Radisson properties. General Manager Jim Riker sees multiple benefits from the units. The most fundamental is that they look nice. “You know how meeting rooms are often just vacant rooms with tables and chairs? Here is a nice piece of furniture at a coffee break or a continental breakfast,” he
Chosen by nearly all groups, a break package boasting a bounty of local Vermont cheeses includes artisanal selections of goat cheese, crottina, mozzarella, smoked Gouda, Vermont Cheddar, and more. Set in the splendor of Vermont’s Green Mountains, the Killington Grand Resort Hotel & Conference Center prides itself on accommodating meeting groups of 10 to 1,000 attendees, while conveying the intimacy of a four-season country inn. The F&B program adheres to the tenets of membership of the Vermont Fresh & Local Network, an organization helping Vermont farms and restaurants partner to provide fresh, sustainable food. “I [am] keen on using
Set between California’s Sonoma Coast and the heart of Sonoma County, the DoubleTree Hotel Sonoma Wine Country has a rainy, moderate climate, ensuring a year-round diversity of fresh, local produce. Add to that a proximity to 190 vineyards and wine appellations, and you’ve got a winning food and beverage equation attracting meeting groups of 50 to 500 attendees. “We capitalized on our location in creating a seasonal Wine Country Gelato Stand break ($12),” says Don Nolan, executive chef at the Rohnert Park, California, property. “We partner with local Fiorello’s Artisan Gelato of Marin County to offer flavors such as Blackberry
When Hyatt’s Andaz boutique brand took over the former Ivy San Diego, staking a serious claim to the Gaslamp District’s nightlife dollars while keeping its Ivy roots was a major priority. Pictured: the Quarter Kitchen bar. An “underlying seam of sexiness” runs throughout the entire property, including provocative waitstaff uniforms, as modeled above, (top to bottom) at Ivy Nightclub, Ivy Rooftop, and Ivy Wine Bar. While many F&B enterprises endeavor to fill an underserved gap in the market, Andaz San Diego sized up its nightlife-rich neighborhood and decided, rather than trying something different, to aspire to offer the best
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.