Geoffrey Sagrans I came across an industry article last week. The first thing that caught my eye was the name of the restaurant, Le Cirque. This New York City institution has been one I’ve been familiar with since entering the industry in the 1980’s. It was a name that not only diners wanted to be associated with but, the people that worked there as well. As I read the article I soon realized that this was not another positive review or star sighting. It was actually an announcement that the New York City landmark was filing for Chapter 11 protection.
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.
It is that time of the year when all of the food critics, experts, consultants, and the self-proclaimed culinary gurus of the food world come out of the wood works. They provide us with predictions that sometimes materialize and other times make it no farther than the paper list they were written on. In reading over a number of these lists, I came across one in particular that was repeated a few times. The prediction was that controlling food waste and/or better utilizing products was a hot trend for 2017. Unless I've been living on another planet, hasn’t controlling food
In the spring of 2016, the F&B machinery at Paséa Hotel & Spa, the Pacific Hospitality Group’s newest property, swung into operation. Its Huntington Beach, California, location informs its “laid-back luxury” atmosphere and “SoCal coastal chic” design, and the upscale F&B follows right along with the theme of healthy seaside-living and surfer fare.
What does your operation do to reduce food waste and the associated costs—especially for high volume applications such as banquets and catering and buffets? “Trial and error” may not seem like good advice for an F&B manager, but counsel from F&B pros is more in-depth than just cutting your losses and trying to do better next time.
Resort at Squaw Creek, a Destination Hotel, has added a new on-property rooftop garden program. The resort has always sourced fresh produce from its vendors but is taking the supply chain from miles to feet for a variety of vegetables and herbs. Rooftop Roots, the name of the new garden, was planted on top of Sweet Potatoes Deli this spring to produce a variety of vegetables such as onions, radishes, and micro-greens as well as herbs such as rosemary, basil and mint. The produce from Rooftop Roots has been incorporated into menu selections for Six Peaks Grille, Sandy’s Pub, Cascades,
Local F&B is ubiquitous on menus these days, but JW Marriott Orlando, Grande Lakes, takes it a step further by essentially sourcing from themselves, with an onsite nano-brewery, apiary, and their own 18,000-square-foot Whisper Creek Farm. The property's Whisper Creek Farm: The Brewery, is the first Marriott to host a nano-brewery (producing very small batches) and according to the F&B team at JW Orlando, the Surplus Beer from Whisper Creek Farm: The Brewery. brewery produces five styles of seasonal beer, and partners with nearby Florida Beer Company to produce the resort’s flagship beer, Surplus: a signature Floridian honey citrus ale naturally infused with honey sourced from
Depending on what part of the country you are in, it will soon be budgeting season. That mix of calculations, best guesses and S.W.A.G’ing. It has always been that yearly process of estimating sales, expenses and profits for the upcoming fiscal year. Did you ever once stop to ask yourself why? Why are budgets done for 6 month, 2 year or 5 year increments? Obviously budgeting for longer periods of time factors in many more variables. From a purchasing point of view longer horizons can lead to greater savings. Being able to negotiate pricing based on longer time periods, increased