We all know first impressions have a lasting impact, whether you’re entering a restaurant, arriving at an awards reception, experiencing a conference’s afternoon break, or attending a welcome breakfast.
Rapid, high-volume growth in an F&B operation is a sure sign of success and a boon to the bottom line. But that success can come at a price if an outdated kitchen leaves cooks and servers to struggle daily filling an avalanche of orders.
At Osteria Pronto in the JW Marriott Austin in Texas, every guest—even when lingering in the lobby—snags a front-row seat to the back-of-house process, thanks to an open kitchen concept that blends efficiency with all-important guest interaction.
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.
If you missed the National Restaurant Association's NRA Show May 21 through 24 in Chicago, your feet probably thank you, but your hotel F&B operation may suffer a bit. No sweat; we're here for you, with a few choice products that may benefit your kitchens. Rational's award-winning system enables control of up to 30 units by phone. Montague's award-winning saute station. This prototype entry-level juicer is still being perfected, for release soon. Beer, wine, and cocktail dispensing systems by Micromatic continue to advance. Allergy-sensitive BOH gear was prevalent. Cambro's Camshelving. Equipment for small-footprint kitchens continues to be a theme.
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.