As industry watchers, Technomic tracks 20 segments of foodservice along with numerous sub-segments. One thing that has become clear is that the lodging F&B segment has been one of the growth drivers for the industry, and our forecast indicates that the Hotel F&B business is poised for growth in 2012 and beyond. Consider that in 2011, sales within the foodservice industry grew at an overall rate of 2.5 percent. Lodging F&B doubled that growth and saw a sales increase of 5.1 percent. Going forward into 2012, our overall foodservice forecast is a relatively anemic 2.8 percent, with lodging F&B expected
Terrace studio spaces, resembling townhomes and overlooking downtown San Francisco, host very small meetings, breakouts, and lunches for corporate clients at Hotel Vitale—a unique niche for the 200-room boutique property where the only other meeting spaces are a 1,750-square-foot conference area and a boardroom. The Joie de Vivre hotel opened in 2005 with just three terrace spaces for events. Director of Sales and Marketing Jill Plemons says the hotel identified other rooftop areas and remodeled more rooms, completed in 2008, putting into service the following spaces: the Landmark Terrace (seventh and eighth floors) with room for 10 attendees for meetings
R.L. ASKS... How should I go about training green kitchen practices to stubborn, entrenched kitchen staff? THE STAFFING DOCTOR ANSWERS... The most basic mistake that fast-moving organizations make over and over again is starting a discussion about proposed organizational changes (of any kind) by asking, “How do we get them to do X?” Ideally, you should begin to approach systemic change with the question “How do we get them to want to do X?” which is also known as creating easy workflow. The first step to answering that question is to ask the constituency. Gather all the facts and figures
“I never thought I’d have a restaurant where people could have plates from six continents on their table; that’s pretty cool,” says Todd English, celebrity chef and creator of the Plaza Food Hall (PFH) at New York’s Plaza hotel. “On an average night, we see people order fish, pizza, pasta, lamb, beef, dumplings, noodles, grilled chorizo, curry, and a lot more.” Since opening in June 2010, English’s market-style concept featuring nine front-of-the-house culinary stations has been an instant hit at the 104-year-old Plaza. Located in the basement retail concourse of the hotel, it draws heavy foot traffic to a previously
Vince Lombardi’s motivational musings inspired the Green Bay Packers to multiple championships in the 1960s. Although he died in 1970, his ideas still inspire others outside of football—including the owners of the Blair House Inn in Wimberley, Texas. At Blair House, about 30 minutes southwest of Austin, Lombardi’s wisdom forms the backbone of the 12-room country inn’s corporate teambuilding program. “Lombardi’s philosophy of team play was based on individuals carrying out their assignments to be successful, which I think applies to cooking too,” says Mike Schneider, co-owner of the Blair House Inn. “Each person has to complete their job on
Once while running an errand, Talking Stick Resort’s florist Christine Price gathered up rolling tumbleweeds, which she then painted with 24-karat gold for use as holiday centerpieces for banquet and catering events. For a party in honor of a retired Vietnam veteran, she created centerpieces with replica planes like those he flew in the war, then added tropical flowers to evoke the foliage of the region. At a Mercedes-Benz event at the Scottsdale, Arizona resort, sparkplugs, car parts, and chrome set off deep red flowers to appeal to a masculine sensibility. This kind of inspiration and execution won Price
Whether putting on high-end affairs for weddings or fast, practical service for social gatherings and corporate events, Myers Catering in Northampton, Massachusetts has developed a wide range of events it can execute efficiently based on the guest profile. Its events acumen owes in substantial part to President, Co-Chef, and Co-Owner Richard Lyman’s particular skill in gauging an event space and thinking of the best way to execute customer logistics and flow for F&B, especially for buffets and action stations. He says it’s a skill that comes with being in the business for almost 25 years and having seen just about
Christophe Douheret was executive chef for 10 years at the 310-room, Four-Diamond Morongo Casino Resort & Spa in Cabazon, California, where he used Hanson Brass custom-built carving stations for buffets, as well as removable stations for banquets. Douheret and his wife Jennifer now own the Clementine Patisserie & Boulangerie in Palm Desert, California, and still use products from Hanson Brass. The original store features Hanson sneeze guards, and the second location, to be a larger gourmet marketplace and café in El Paseo, will add their carving stations. “Outﬁtting the $4-million kitchen at the Morongo Casino was challenging,” Douheret says, “but
The Riverside Hotel in Boise, Idaho, has more than 20,000 square feet of event space. With large areas to cover, banquet tables can be challenging to move from place to place. The Riverside has been using Commercialite folding tables from McCourt Manufacturing for the last eight years, says Banquet Manager Brian Hess, as they are much lighter than their previous wooden and steel-frame tables. The Riverside uses a variety of McCourt’s exhibit, buffet, classroom, and registration tables throughout the hotel and on the grounds in the courtyard and rose garden gazebo. “The pricing on the tables was what initially turned
Popular in-house specialty break is the Custom Color Break, based on a company’s colors or theme. A plum spot on Sarasota’s Lido Key distinguishes Lido Beach Resort’s meeting location, as does 6,000 square feet of prime meeting space, allowing for groups of 12 to 200. “Given our beach setting, our meetings are lively, energetic gatherings,” says Sales and Catering Manager Lauren Thompson. “We wanted our clients to experience that dynamic during breakouts with fun grab ‘n’ go concepts that refresh and enliven the meeting day.” Executive Chef Matt Lewis was put to the task of developing indulgent themes that satisfy
Future plans at 12 Baltimore include nightly beer pairings, “so someone can come in almost any night of the week and have a different menu item that’s paired with a particular beer,” says Executive Chef Justin Voldan. Boulevard Beer and Cheese Soup (pictured, top) is one of the more popular items on the regular menu using beer as an ingredient. 12 Baltimore at the Hotel Phillips in Kansas City, Missouri, was one of the earliest hotel outlets to figure out how to survive the downturn by being nimble and appealing to locals, a tactic that keeps it thriving today.
Vendors also helped to run mini-tests on items such as coffee, eggs, meats, and breakfast sandwiches. Truly Yours was the “brand promise” that began the repositioning and that continues with many elements designated as “yours.” The self-imposed assignment was to improve breakfast for Comfort Inns and Comfort Suites. It is an understatement to say Choice Hotels has done its homework. This year, Choice Hotels International, the global hospitality franchisor with more than 6,100 properties worldwide, launches new designs for the two brands to support their Truly Yours campaign and to fortify their standing in the upper mid-scale market.
Last year was challenging from a food safety perspective. Both ground turkey and cantaloupe made headlines for causing illnesses and deaths. Listeria transmitted by contaminated cantaloupes resulted in at least 139 illnesses and 30 deaths. This outbreak, although rare, is another example of how easily contaminated products can make their way to our customers within the complex supply chain. Consider the two products implicated in these outbreaks: ground turkey and cantaloupe. From a risk perspective, most of us would consider the ground turkey to have more potential risk factors (bacteria) than whole melons. Given the processing steps needed to make
FLORIDA ORANGE JUICE is a breakfast beverage staple that also has many possibilities for expanding its bold flavor into other food and beverage options like the Florida Citrus-Marinated Flatiron Steak Salad. CONTACT: floridajuice.com Premium, not-from-concentrate juice and juice-blends from FLORIDA’S NATURAL BRAND are available in a variety of sizes to accommodate large volumes. CONTACT: 800-237-7805, www.floridasnaturalfoodservice.com The SUNKIST Commercial Juicer’s metal oscillating strainer better separates the juice from the pulp, so more juice is extracted from each piece of citrus. It can extract 10-12 gallons of juice per hour using pre-cut citrus. CONTACT: foodservice.sunkist.com SACRAMENTO produces a consistently smooth tomato
“You have to help the community where you reside,” says Hector Torres, VP, sales and marketing, for Capital Hotels & Suites. “Our community feeds us, clothes us, and helps pay our mortgage. We need to support it any way we can.” Torres and Washington D.C.-based Capital Hotels—encompassing the Beacon and St. Gregory hotels—put their time and energy into multiple charity drives during the year, but one that specifically utilizes their F&B resources is Share Our Strength’s Dine Out for No Kid Hungry. Dine Out raises funds at more than 5,500 restaurants nationwide by setting aside a percentage of each
As part of the $20 million expansion at the Holiday Inn Hotel and Tinley Park Convention Center, outside Chicago, the hotel ordered 3,000 chairs and 644 folding tables from MTS Seating. Daniel Fitzgerald, the hotel’s director of sales and marketing, couldn’t be happier with the purchase. “We looked at a lot of chairs, and the thing that’s nice about these is they have a vented back, and when you lean back, the chair will actually sway or give, so they’re very comfortable,” Fitzgerald says of the Vio lightweight stacking banquet chair, which is made with MTS signature COMFORTmesh fabric. Fitzgerald
OTIS SPUNKMEYER Supreme Muffins are upscale, from the abundant crown with delectable toppings to the elegant tulip-style cup. With the look and taste of signature items, the muffins are available in five flavors: Blueberry Crumb Cake, Decadent Chocolate Chunk, Triple Berry Whole Grain, Banana Bread, and Apple Cinnamon Pecan. CONTACT: 888-ASK-OTIS, www.spunkmeyer.com The Convertable from MAYWOOD FURNITURE easily transforms from a 22-inchwide conference table with a modesty panel to a 30-inchwide banquet table. Available in 60-, 72-, and 96-inch lengths, the Convertable comes with a high-pressure laminate top and choice of edge. CONTACT: 800-238-6797, www.maywood.com ALTO-SHAAM’S Cook & Hold Oven
OTIS SPUNKMEYER Supreme Muffi ns are upscale, from the abundant crown with delectable toppings to the elegant tulip-style cup. With the look and taste of signature items, the muffi ns are available in fi ve fl avors: Blueberry Crumb Cake, Decadent Chocolate Chunk, Triple Berry Whole Grain, Banana Bread, and Apple Cinnamon Pecan. CONTACT: 888-ASK-OTIS, www.spunkmeyer.com The Convertable from MAYWOOD FURNITURE easily transforms from a 22-inchwide conference table with a modesty panel to a 30-inchwide banquet table. Available in 60-, 72-, and 96-inch lengths, the Convertable comes with a high-pressure laminate top and choice of edge. CONTACT: 800-238-6797, www.maywood.com ALTO-SHAAM’S
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.