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.
Let's just say it's not for coupon-clipping budget travelers. The world’s most expensive taco is available at the new Grand Velas Los Cabos in Cabo San Lucas, Mexico for $25,000. Available at the resort’s Frida restaurant, the culinary curiosity includes such premium ingredients as langoustine, Kobe beef, Almas Beluga caviar, and black truffle brie cheese. An exotic salsa comprised of dried Morita chili peppers, Ley.925 ultra-premium añejo tequila, and civet coffee tops the taco, which is served on a gold flake-infused corn tortilla. To complement the shelled shocker, a hand-crafted white gold and pure platinum bottle of Ley.925 Pasión Azteca Ultra Premium
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.
Sea Urchin, or uni, a delicacy of the sea harvested off of the shores of Half Moon Bay and other California locales, has turned up in recent years on restaurant menus from New York to San Francisco. Its creamy, sensuous texture makes it a very versatile ingredient, prompting chefs to invent new and creative ways to incorporate this luxury ingredient into dishes. To celebrate the bounty of Half Moon Bay and pay tribute to this unique ocean delicacy, The Ritz-Carlton, Half Moon Bay will host its first Half Moon Bay Sea Urchin Celebration on Sunday, October 8, 2017. The event will
Rapid, high-volume growth in an F&B operation is a sure sign of success and a boon to the bottom line. But that success can come at a price if an outdated kitchen leaves cooks and servers to struggle daily filling an avalanche of orders.
Back Bay Bar & Grill is the outdoor destination point for guests at the 400-room Wyndham Grand Orlando Resort Bonnet Creek, Orlando. Centrally located next to the Wyndham’s gracefully curved pool, the 120-seat venue serves not only pool deck guests (with about 70 seats), but also, potentially, visitors from the nearby 1,000-plus timeshare units surrounding the area’s scenic 10-acre lake.
Terranea Resort, an oceanfront Los Angeles property and a Destination Hotel, has reopened of Catalina Kitchen. The new restaurant features redesigned interior and exteriors and food and beverage menus and offers guests an overall enhanced dining experience centered on quality ingredients, thoughtfully crafted dishes, and sincere hospitality.
Healthier options, allergy-sensitive offerings, and kid-friendly fare are key to serious family travel business. One of the best at this game is Great Wolf Resorts. In our July/August 2016, we learned how they listened to family guests and retooled their F&B.
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