Everything you need to know to meet hotel ice needs in restaurants, banquets, and other venues.
May 1, 2017
It’s a frustrating feeling for a hotel operator to suddenly realize you’ve bought the wrong kind of ice machine for your banquet operation, or your chosen form of ice is somewhat less than ideal for the intended experience you’re trying to deliver in your signature restaurant.
Mark Southern reels off the exact date when Hilton launched Keurig® into Hilton Garden Inn hotels. On September 30, 2013, Hilton, in one day, rolled out Keurig coffee systems in each of its 73,000 rooms, at every hotel in the system at the time in the US and Canada.
Amid changing eating patterns, Dannon® can meet the needs of hotel guests.
April 24, 2017
Today’s consumers are redefining typical dayparts. Busy schedules mean there’s not always time for breakfast, lunch, and dinner. As these traditional mealtimes blur together, snacks are stealing share, and consumers’ demand for better-for-you options is higher than ever.
“Flexibility within our space is essential to creating a unique experience,” says Danny Wells, F&B director at the Kansas City Marriott Downtown. “The use of versatile equipment to create multiple setup configurations to suit any event, which are easily changed for the next—this is innovation we should not be without.”
Vats of hot oil were used as weapons in medieval warfare, so why should hotel staff be transporting large, unwieldy, dangerous vessels through a back-of-house obstacle course? Burns, spills, back injuries, and the costs accompanying issues merit rethinking how hotels handle frying oil.
Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs necessitated a change of plans. Lailheugue then sourced fresh items from a local bakery, but the product was inconsistent.