Lobby F&B has been evolving for the past decade in hotels, but that evolution moves in divergent directions depending on the tier of property. Select-service brands tend to lean toward a standardized model from property to property, with a few local touches added, while full-service brands such as Hyatt Regency are embracing a structural idea for how their lobby footprint is used, with the culinary teams allowed to put a wholly unique and regional stamp on menus and concepts. “Today, we have an opportunity in our full-service properties to combine the restaurant, bar, and grab n’ go market into one
Marriott’s Spanish-themed lifestyle brand AC Hotels incorporates F&B influences from Spain but also allows individual properties to add their own local touches. “We want our AC Lounge to bring our guests and the community surrounding the hotel together in our lobby,” says Patti Hunt, GM at the AC Hotel Phoenix/Tempe Downtown.
Since opening in December of 2015, the Hotel Indigo Lower East Side (LES) has striven to become an integral part of its downtown Manhattan neighborhood. The 293-room property embraces the funky, culturally eclectic environment of the formerly gritty area known for its immigrant voices, global ethnic traditions, and exotic flavors.
It’s a quandary that sometimes keeps hotel F&B directors up at night: What is the weak link that’s holding back growth? First thoughts often rush to the cuisine and the menu. But it just might be environmental. One property keeps putting its finger on just the right move again and again.
Hotel lobbies and public spaces have been evolving. What started as a space to show the grandeur of the hotel has morphed into a highly active social space. In the past few years, however, the design of and programming in those spaces have seen rapid change. About 10 years ago, hoteliers started to understand the changing guest desire to be around others. They witnessed guests choosing to sit in open spaces versus hanging around in isolated areas such as bars and restaurants that have hard walls and doors for separation. The habits of the customer started to change, and with
Justin Morgan Director of Banquets, Omni Nashville Hotel PREVIOUS POSITION: Director of Banquets, Westin Stonebriar Hotel & Golf Club, Frisco, Texas Keith Hansen InterContinental San Francisco PREVIOUS POSITION: Wine Director, Metro Restaurant, Lafayette, California Dan Vargo Executive Chef, Hilton Sandestin Beach Golf Resort & Spa, Miramar Beach, Florida PREVIOUS POSITION: Executive Chef, Seagar’s Prime Steaks & Seafood, Hilton Sandestin Oscar Gonzalez Executive Chef, Fairmont San Francisco PREVIOUS POSITION: Executive Sous Chef, The Resort at Pelican Hill, Newport Beach, California Paul Trout Executive Chef, Chateau on the Lake Resort, Spa & Convention Center, Branson, Missouri PREVIOUS POSITION: Executive Sous Chef,
Dubbed “The Great Room” over 10 years ago, the lobby concept at many Marriotts, as the name implies, resembles a formal living room. Of course, a decade ago might as well be 50 years ago from the perspective of how the use and atmosphere of hotel lobbies have changed in that span. Two hotels with the Great Room that have found a way to answer the more contemporary demand from guests in lobby function are the Charleston (South Carolina) Marriott and the North Charleston Marriott. “They saw that everyone was converging in the lobby, and the idea was to open
When I started at Hotel F&B back in 2007, hoteliers were just starting to recognize the power of lobbies as a way to satisfy rapidly changing preferences for how and when guests seek, choose, and consume F&B. Today, that strategy has evolved from simply shifting as much F&B into the lobby as possible, to integrating venues directly into a lobby design plan. The result is an effective and profitable F&B template targeting guest demographics and their corresponding drinking and dining habits. Our story about Hyatt Regency Los Angeles International Airport is a perfect example of that refined, customized approach. Hyatt
With 330 pages of foodservice products, the new AMERICAN METALCRAFT catalog is sure to inspire with creative presentation ideas. American Metalcraft mixes materials such as stainless steel with rich woods, copper, porcelain, and glass in photography to deliver ideas for tabletop and buffet. Some new product highlights include hammered stainless steel griddles and stands, faux slate melamine serving peels, Vidacasa crates, carbonized bamboo flight boards, olive wood/marble serving peels, new poplar wood boxes, butcher block serving boards, stainless steel cocktail shakers, and more. CONTACT: 800-333-9133, www.amnow.com ALTO-SHAAM'S newest merchandiser product line now includes individually controlled heated shelves that keep food warm for
According to Technomic’s Snacking Occasion Report, 60% of consumers are seeking healthier snacks. As a result, parfaits are up 10%, and smoothies are now No. 5 of the top 10 drinks on restaurant menus. To further drive sales opportunities, research shows that consumers will pay 34% more for items made with Greek yogurt, and nearly three-quarters of consumers are more likely to purchase a parfait that is Dannon-branded. Mike Miles, VP of sales of DANNON FOODSERVICE, says, “As consumer demand for healthier snacks increases, we know yogurt can serve as a flexible ingredient for menu items that can be served