Young consumers today are driving demand for more filling, entrée-worthy soups. They’re exploring and embracing new flavor profiles and seeking more seafood menu options, specifically clam chowder, lobster bisque and shrimp*. To support operators and cater to the rising consumer trend, Campbell’s Foodservice is updating its entire seafood portfolio and introducing three new seafood soups that deliver rich, diverse flavors, leaving no room for artificial ingredients.
In its inaugural Hotel Pain Index, experience management company Qualtrics surveyed 1,000 recent hotel patrons ranking annoyances they encountered, ranging from bad nights to horror stories. As a result, it found that nearly one in five guests say their hotel experience was so bad it ruined their vacation.
Arcoroc®, an Arc Cardinal brand, is reinventing barware in the hospitality industry with 80-plus new barware items being introduced this month. The brand is raising the bar first and foremost in American-Made Barware with 40-plus new SKUs—Triborough, Urbane, Skyscraper and Facets collections—designed and produced in the USA, competitively-priced and rim-tempered for everyday bartender demands. These American-Made collections compliment Arcoroc’s entire new 2017 barware portfolio of stylish glasses, bar tools and unique fully tempered barware designs.
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.
Hilton Daytona Beach Oceanfront Resort will officially open a new outdoor bar, The Blind Turtle, on Memorial Day. The venue replaces the former poolside Pelican Bar and incorporates a tiki bar-themed concept with an updated food and beverage menu.
As summer approaches, five Kimpton Southern California hotels are spicing up their corporate meetings offerings, incorporating new menus, buyout options, and local team building initiatives for small to mid-sized groups. Hotel Palomar San Diego, Kimpton Solamar Hotel, the Kimpton Shorebreak Hotel, the Goodland, and the Canary are offering corporate groups a chance to experience new restaurants and hotel offerings while mixing things up with hands-on activities, such as salsa-making competitions and make-your-own Bloody Mary bars, among others.
San Francisco-based hospitality firm Puccini Group is involved in the new tea culture-inspired cafe Cha Bei at the Galaxy Macau resort.
Cha Bei’s 5,500-square-foot open space seamlessly integrates shopping and dining. The 56-seat cafe, floral shop, tea lounge, and bar—including a kitchen designed for hosting cooking and baking classes—are all wrapped into one, offering guests and visitors a place to grab some noodles with tofu, a quick spot of tea, a sandwich, or a new pair of sunglasses.
Similar to Pod’s New York properties, the F&B venues at Pod DC aim to draw visitors and locals alike. Crimson Diner on the hotel’s ground level is a warm and inviting space for guests to enjoy creative southern fare from morning until late night. One level below lies the Crimson Whiskey Bar—a public house that celebrates whiskey’s rich history in the American South. Guests can perch on one of the leather couches while enjoying authentic moonshine or the vast selection of whiskies in addition to other spirits.
Brothers David Morton and Michael Morton will open their new restaurant, MB Steak (the “MB” stands for “My Brothers") at Hard Rock Hotel & Casino Las Vegas in mid-May. Following in the footsteps of their father, the iconic restaurateur Arnie Morton, David and Michael aim to create "the next great American steakhouse," a Hard Rock announcement states.