Prepared Bases, Sauces and Soups » Collaboration For Innovation
As VP of franchise F&B for InterContinental Hotels
Group (IHG), Sue Morgan creates relationships with
vendors to meet the company’s brand goals. One
such vendor is Unilever Foodsolutions.
“At Holiday Inn, our full-service breakfast is a
mainstay program for us. Key to that is having our
guests perceive it as an indulgence,” she says. “Unilever
has a great product, Knorr Hollandaise sauce,
that is a natural fit.”
It’s not just coincidence that Unilever products meet IHG needs. The fit is
achieved through collaboration. “We have a natural extension in working with
Unilever for optional, regional flavors that fit our goal of innovation with quality
product,” Morgan explains.
Further, Morgan notes, Unilever makes implementing its F&B solutions easy.
“Two things Unilever brings to the table are the availability of their product and
support in working with our team in developing full recipes and presentations. It
makes it so much easier for a hotel to pick up an item and run with it.”
In IHG’s portfolio, guest expectations are unique for each brand. “Unilever
gets that,” Morgan says. “Each time we collaborate with them, whether it’s
Holiday Inn or Hotel Indigo, they understand the nuances in brand personalities.
I can’t stress enough the word ‘collaboration,’ because that’s how we come up
with great solutions.” —TW
As VP of franchise F&B for InterContinental Hotels
Group (IHG), Sue Morgan creates relationships with
vendors to meet the company’s brand goals. One
such vendor is 
