Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
Blue Ribbon Sushi Bar & Grill from Chefs Bruce and Eric Bromberg began pre-grand opening operations at the Plymouth Hotel on January 18, 2017. Think Hospitality Group (real estate developers Shawn Vardi and Hunter Gellin along with Michael Satsky and Brian Gefter) has opened the Plymouth, its first boutique hotel. The restaurant is located off the hotel lobby and includes both an indoor dining room and pergola covered poolside dining. The chefs will also operate the Plymouth’s all-day lobby food and bar program, as well as offer distinctive poolside eats and room service, an announcement stated. Located in the emerging Collins Park
Each year, the National Restaurant Association surveys nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages, and culinary themes they predict will be the new items on restaurant menus in 2017. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls, and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS 1. New
Many hotel guests (I'm raising my hand, too) wake up and take a stroll to find the nearest local coffee shop for a hearty, satisfying brew. That's why it's pretty puzzling when a full-service hotel scrimps on its coffee offerings. It's a steaming cup of missed opportunity. Arbor Lodging Partners, owner of the Hotel Phillips, doesn't intend to miss out in downtown Kansas City. It's launching an artisanal coffee bar, Kilo Charlie—the product of a coffee partnership with Philadelphia-based master coffee roasters La Colombe. Kilo Charlie, derived from the radio call signals for “K” and “C,” will serve as an
A handful of F&B editors converged upon Los Angeles last week for the National Pork Board's annual Pork Crawl, this time focusing on regional Mexican cuisines and Southeast Asian flavors. On Tuesday, November 8—election night—the group headed to Korea town for authentic Korean barbecue at Honey Pig. Wednesday morning, the group absorbed a presentation on Mexican flavors and cuisines by chef Jason Alley of Richmond, Virginia's Comfort. We then bussed to massive Mexican retail store Northgate González Market before beginning a taco crawl through various L.A. neighborhoods and venues. This year, the Pork Crawl added a second day, on
You could idly sit back and hope to intercept the pigskin of profit, or you could proactively sprint to the backfield and sack some F&B dollars. Hoteliers looking to boost end-of-year sales and fill seats in restaurants and bars should be planning ahead NOW, and MarkeTeam's turnkey Bowl Season Blitz kits make the game plan very simple. Over the course of 24 days (from December 17 through January 09), ESPN and other networks will broadcast 42 different college football bowl games (featuring 82 teams). Bowl Season Blitz is designed to announce that your hotel F&B venue is THE place to
Hotel deLuxe already presents custom-blended teas, hand-crafted delicacies, and tea-infused cocktails at its Afternoon Tea. The concept will receive a yuletide twist with holiday tea blends from Smith Teamaker, a live pianist playing seasonal standards, holiday cocktails, and winter-inspired tea sandwiches, savories and sweets. The property will serve this holiday version of Afternoon Tea in its gilt dining room seven days a week between Black Friday, November 25, and New Year’s Day, January 1, 2017. Afternoon Tea at Hotel deLuxe, which debuted last year and is normally served Thursday through Sunday, marries the elegance of the English tradition with Portland’s
Though the current incarnation of the Driskill Hotel in Austin only officially opened its doors 14 years ago, its history and roots in the community run long and deep. “This hotel was going to be demolished to make way for a modern building in 1969, and the Heritage Society of Austin rallied citizens to save it by hosting a bake sale,” explains Executive Pastry Chef Tony Sansalone.
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.