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.
Pullman Miami Airport, the first hotel of the upscale brand to enter the North American market, has refreshed its guest experience with the completion of a property-wide redesign and reinvigorated culinary approach. Key common spaces and guest rooms have been entirely transformed; signature restaurant La Riviera presents elevated new menus; and Le Bar now offers dining concepts including "on-demand" tapas and an exclusive wine-tasting experience at Vinoteca by Pullman. These contemporary improvements align with Pullman Hotels & Resorts’ brand pillars of style, art, design, and connectivity and aim to offer an experience that appeals to modern business and leisure travelers. Under
Dubbed “The Great Room” over 10 years ago, the lobby concept at many Marriotts, as the name implies, resembles a formal living room. Of course, a decade ago might as well be 50 years ago from the perspective of how the use and atmosphere of hotel lobbies have changed in that span. Two hotels with the Great Room that have found a way to answer the more contemporary demand from guests in lobby function are the Charleston (South Carolina) Marriott and the North Charleston Marriott. “They saw that everyone was converging in the lobby, and the idea was to open
Marriott’s Spanish-themed lifestyle brand AC Hotels incorporates F&B influences from Spain but also allows individual properties to add their own local touches. “We want our AC Lounge to bring our guests and the community surrounding the hotel together in our lobby,” says Patti Hunt, GM at the AC Hotel Phoenix/Tempe Downtown.
The hotel shall remain nameless and apparently shameless. I had dinner last night at the hotel where I'm staying and saw a Moscow Mule on the drink menu. Just what would refresh and relax me, I thought. And then I watched the bartender prepare it. Using a gun. In the same glassware they were serving ice water and beers in. Not a copper mug. I realize the mug in which a Mule is typically served is a bit of a gimmick, but the message sent was loud and clear: "We just don't care." There's a reason certain drinks call for
When Taste restaurant opened six years ago at the Sheraton Philadelphia Society Hill, it replaced an already successful bar/restaurant combo (the 45-seat Wooden Nickel and 65-seat Hadley’s Bistro-American) that was generating respectable revenues.