Park Hyatt Washington, D.C. celebrates the return of fall with a new three-course tableside tea service in its Tea Cellar. The Tea Menu offers pastries with accompaniments, savory bites from the cheese and charcuterie station, seasonally inspired small plates, and custom desserts
The Citizen Hotel in Sacramento, a historic property in the center of downtown, is bucking the trend toward reduced in-room options with their new, expansive room service program designed to make the experience fun and compelling. Created in partnership with the hotel’s restaurant, Grange Restaurant & Bar, the new Capitol Cravings room service program includes large-format meals and creative “fill your fridge” offerings that celebrate the destination (in addition to the full Grange menu, which will continue to cater to in-room dining).
Beer flights pair with curated music selections at hotel's Marker 10.
July 6, 2017
Hyatt Regency Austin, located on the shores of Lady Bird Lake in downtown Austin, is implementing a program called Pints & Playlists or local residents and hotel guests at Marker 10. Pints & Playlists includes a flight of four five-ounce beers paired with a suggested playlist to complement each brew.
In April of this year, Hotel F&B conducted its first-ever State of the Industry Study. Our goal: to better understand the perceptions and overall state of the foodservice/hospitality industry among our subscribers.
This summer at Café du Parc at the Willard InterContinental in Washington, D.C., Executive Chef Peter Laufer offers an blend of classic French technique and contemporary seasonal flavors. He has revived the storied Willard Room lobster, popular for decades among guests of the historic hotel, and introduces fresh pressed juices and modern, colorful preparations for lunch, dinner, breakfast and weekend brunch, all inspired by the regional cuisines of France.
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.
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.