If you aren't already, make a point to follow Hotel F&B on Twitter and Facebook. Over the last few days, we shared products and ideas from the National Restaurant Show, with a hotel-specific eye. If you didn't make it to the show, please check out our posts for quick notes on concepts that could make a difference to your F&B business.
The 455-all suite Embassy Suites by Hilton Chicago Downtown Magnificent Mile recently repurposed its atrium as the "largest greenhouse in the city" in launching its new “Sky Garden” concept and herb collection, allowing the hotel to connect with its guests with a “direct-to-fork” approach, an announcement from the hotel states. Given the climate in Chicago, most rooftop gardens are seasonal, active for only six months and not accessible to guests. The new 750-square foot Sky Garden is open and accessible 365 days a year with accessibility to guests whether staying at the hotel for business or leisure. "The hotel’s
In an upcoming issue of Hotel F&B, a few industry pros dish on what they've learned about selling more grab 'n' go F&B. Here's a snippet to tide you over, from Lindsay Maddock, assistant director of F&B at the Grand Hyatt New York. She suggests adding a special element such as wine, cheese, and cured meats. The Market at Grand Hyatt New York City. “There are so many dining experience options in New York City,” she says. “There are so many things outside the door. We decided to add wine, and our sommelier did a good job of creating a wine
Last week we showed you the top ten meeting trends for 2017 from Benchmark Hotels, and this week we feature several restaurant trends for 2017, compiled by Russell Blakeborough, managing director/senior consultant at Focus - F&B/Global Food & Beverage Consultants: What to expect for 2017 (and into 2018) for F&B: Cuisine – Moving away from overly manipulated food, and moving to simpler, cleaner, preparations with lighter food; but with flavors that are bold and edgy. Trends to watch: Chef-centered concepts Locally sourced, but not necessarily organic or health foods Reasonable portions – walk away satiated but where you can still walk!
I enjoyed covering the success story of Jun's Sushi at Santa Barbara Plantation in our March/April issue. What began as a simple lobby sushi bar continued to grow and shape-shift, thanks to the keen eyes of the property's F&B leadership. They saw opportunity after opportunity to propel Jun's to another level, swimming upstream in this particular F&B revenue stream. As you read the piece, think about those nuances that could make a difference in your business. You might be overlooking some key trees as you try to wrangle your F&B forest every day.
When I attended the Benchmark Resorts & Hotels F&B Conference last year at their Eaglewood Resort & Spa near Chicago (where, coincidentally, I worked as a bar porter in the mid-1980s when the property was called Nordic Hills, but I digress...) innovative meetings and meeting breaks was one of the main topics discussed at that multi-day event. Benchmark's focus on meetings is still strong in 2017, reflected here in their top ten trends: Trend #1: The Outlook is Promising.
Double Take, a new West Los Angeles dining venue inspired by a Hollywood backlot, opens its doors on February 23. Helmed by Executive Chef Bryan Podgorski, the modern bar and restaurant honors the Los Angeles culinary scene and is designed to capture the maverick energy of the independent film industry, with an unfinished design and interconnected bar, lounge, and dining areas that "allow guests to seamlessly transition between meals, work, meetings, and fun." Double Take is located at Hotel Palomar Los Angeles-Beverly Hills. Chef Bryan trained at the French Laundry prior to spending nine years at Bouchon Las Vegas as the
Culinary Visions Panel's latest research explores consumer attitudes towards experiential-based dining opportunities such as food halls, farmers markets, emporiums, and arcades. The inspiration for this emerging market report was a recent study by Culinary Visions Panel which found 85% of consumers saying they love to attend food-focused events and food festivals. Whether permanent or popup venues, food focused, market-style experiences are captivating consumers throughout the U.S. and abroad. This new 2017 study, titled "Food Market Culture Report," highlights how experiential dining concepts tap into consumers' desire to explore, learn, sample and shop food. Related Feature: Todd English’s market-style food hall reinvigorates
Pullman Miami Airport, the first hotel of the upscale brand to enter the North American market, has refreshed its guest experience with the completion of a property-wide redesign and reinvigorated culinary approach. Key common spaces and guest rooms have been entirely transformed; signature restaurant La Riviera presents elevated new menus; and Le Bar now offers dining concepts including "on-demand" tapas and an exclusive wine-tasting experience at Vinoteca by Pullman. These contemporary improvements align with Pullman Hotels & Resorts’ brand pillars of style, art, design, and connectivity and aim to offer an experience that appeals to modern business and leisure travelers. Under
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.