Hyatt's two select-service brands—Hyatt Place and Hyatt House—are waking up to the possibilities of an elevated morning meal, while simultaneously streamlining their strategy to cross-utilize ingredients for menus beyond breakfast.
This summer at Café du Parc at the Willard InterContinental in Washington, D.C., Executive Chef Peter Laufer offers an blend of classic French technique and contemporary seasonal flavors. He has revived the storied Willard Room lobster, popular for decades among guests of the historic hotel, and introduces fresh pressed juices and modern, colorful preparations for lunch, dinner, breakfast and weekend brunch, all inspired by the regional cuisines of France.
Dessert never looked so sweet or so sinful before the newBistro Collection® Baileys® Dark Chocolate Swirl Brownie Bars from TYSON FOODSERVICE. The company is also proud to unveil five new products in their Kettle Collection™, which offers on-trend, unique and flavorful mac and cheese, cooking sauces and delicious dips, adding more excitement to operator’s menu and helping to improve the bottom line.
Hotel Chicago-Illinois Medical District (IMD) has partnered with Eat Purely, a fast-growing Chicago startup that provides chef-crafted, organic meals delivered on demand. The exclusive new in-room dining partnership between the West Loop boutique hotel and the health food delivery app is the first of its kind in the local hotel industry, according to a statement from the hotel.
Led by beekeeper-chef Liam Nealon, Four Seasons Resort Bali at Sayan has teamed with local farmers to save Bali’s bees and produce its own honey for use in the resort’s restaurants, cocktails, cooking classes, and spa treatments.
There’s more than meat-and-three on Executive Chef Michael Rigot’s menu though, like this recipe for shrimp and grits—the #1 seller at Rye—using shrimp from the Carolina coast, and North Carolina-sourced grits and cheddar.
Since Rye opened two years ago, it’s already among the top-three highest-grossing restaurants in Interstate’s portfolio of 85 and helped the Raleigh Marriott City Center win Interstate’s 2016 F&B Operation of the Year.