Mike Reno of Loverboy, who had the hit album Get Lucky, would probably be first in line in his red leather pants. In Vegas, that is, not Reno. He's Canadian anyway. Okay, back on track here... Mr. Lucky’s Café, the retro-styled diner at the Hard Rock Hotel & Casino in Las Vegas, has put together a selection of re-imagined classics with a tasty new burger and sandwich menu. All burgers can be made with beef, turkey, grilled chicken, or veggie patties. Highlights include: Lucky’s Signature Burger: double patty, cheddar cheese, crispy bacon, shredded iceberg lettuce, tomato, pickles, and Thousand Island dressing
It’s a quandary that sometimes keeps hotel F&B directors up at night: What is the weak link that’s holding back growth? First thoughts often rush to the cuisine and the menu. But it just might be environmental. One property keeps putting its finger on just the right move again and again.
Justin Alexander told a group of Holiday Inn owners and managers at a training session in June that his dream is that Holiday Inn F&B will become so consistent from property to property that the brand can feel confident enough to run a national ad campaign highlighting F&B as a differentiator in the market.
Family business is good for a very obvious reason: more mouths to feed. From using F&B as a hook to entice them to book your hotel, to encouraging sales while they're there, you can make F&B profit a family affair.
When a sales group approached Catering Director Randie Haber of Hotel Monaco Baltimore, seeking a setting in which to interact and connect with their clients over breakfast, Haber pitched a breakfast reception. “It dawned on me that when it’s a standard, seated breakfast, it’s not a setting that’s as conducive to conversation as a standing cocktail reception,” says Haber. “Why not serve breakfast in small bites, where no one has to manage a plate, fork, and knife, and all the menu items are passed?” A New Dawn Haber pitched the idea to the group, adding that not only will this
An upcoming feature in Hotel F&B will delve into Holiday Inn's new F&B direction and its C.A.S.H. training program. While talking with Eric Lent, VP Holiday Inn and Crowne Plaza Brands, IHG, Americas, he said something that hit home. Eric Lent “We saw opportunity to leverage where we saw some inconsistency in delivery or leverage increased competition by creating something scalable and turnkey," Lent said. "Simple is hard. Big organizations, regardless of industry, there’s often a bias toward complexity. Organizations that focus on simplicity increase the chances of success. We looked at what changes we could make to increase consistency,
Underway since June, the Mission Delicious competition has engaged Westin culinary talents from around the globe; finalists will be announced this month. The competition was designed to expand the recipe repository for the Westin Eat Well Menu for Kids, to address healthy eating trends and children’s eating preferences around the global as they continue to evolve since the program’s first inception. "The competition tasks hotel associates to demonstrate their culinary creativity for our smallest global guests," Sarah Lipton, director, global brand management at Westin Hotels & Resorts told Hotel F&B. "We’ve been encouraging them to draw on their personal