One of the tired stereotypes about F&B jobs such as cooking, bartending, and serving is that they’re just a way station to collect a paycheck until that employee finishes school or “makes it” in a different career.
I've had the pleasure this past weekend of learning more about pork, from production to plate and from snout to tail, at the National Pork Board's annual Pork Summit at the Culinary Institute of America's Greystone campus in St. Helena, California.
Tired of watching your most talented chefs and kitchen staff learning the ropes with you and then being plucked by a competitor around the corner? In our January/February 2016 issue, Michael Costa's cover story on how Hyatt is retaining top talent in the kitchen, Susan Terry, former VP, culinary, the Americas, Hyatt Hotels, identified the problem: "There’s just not enough people to go around, and it’s incredibly competitive to keep who you have." Our story delves into how Hyatt's Good Taste culinary competition helps keep the best people around. Good Taste launched in 2014, kitchen turnover has been reduced by approximately 10%
Earlier this year, Benchmark Resorts & Hotels brought together more than 50 of its F&B professionals from 25 different properties for an F&B conference at the brand’s Eaglewood Resort & Spa near Chicago. The three-day program—called “Passion for a Purpose”—was the company’s second F&B gathering since 2014 and examined a number of industry-wide F&B topics affecting Benchmark’s properties. No two Benchmark hotels are the same, so conferences like this are crucial to reinforcing the brand’s core F&B values across its portfolio. “We want that intimate connectivity that comes from face-to-face interaction,” says Tom Garcia, VP and GM at Eaglewood and
Benchmark Hospitality has awarded this year's Bob Zappatelli Culinary Arts Scholarship to Brianna Miles, a student at the Waukesha County Technical College in Pewaukee, Wisconsin, where she's studying for her Associate Degree in Baking & Pastry Management. Ms. Miles is also an active member of the Army National Guard. The scholarship, launched in 2009 in partnership with the James Beard Foundation in New York City, celebrates the life and legacy of Benchmark Hospitality’s first VP of F&B, the late Bob Zappatelli. The annual scholarship serves as a memorial to Mr. Zappatelli’s enthusiasm for the advancement of the culinary arts, and
An upcoming issue of Hotel F&B will feature a profile of F&B innovations at the Toll House Hotel in Los Gatos, California. Stay tuned for that. But in the meantime, I wanted to share an inspiring, refreshing byte from the hotel's F&B Director Tyler John. The hotel is a luxury property with top-level F&B offerings in its VERGE restaurant, and yet they aren't too proud to take inspiration from other successful restaurants and hotels. “People who stay here are luxury travelers who have been all over the world," says John, who notes that guests love sharing with him great F&B
Championship organizations thrive on attracting and retaining top performers. To find out why, I chatted with Dan Flannery, senior VP and managing director of EDITION hotels and former regional Ritz-Carlton GM.
Danny Perez Executive Chef and F&B Director, JW Marriott Starr Pass Resort & Spa, Tucson, Arizona PREVIOUS POSITION: Executive Chef, JW Marriott Starr Pass Resort & Spa James Lintelmann Executive Chef, Conrad Chicago PREVIOUS POSITION: Sous Chef, REDD Restaurant, Yountville, California Vikramjit Katoch Executive Chef, Hilton Dallas/Plano Granite Park, Plano, Texas PREVIOUS POSITION: Executive Chef, The Saratoga Hilton, Saratoga Springs, New York Enrico Glaudo Executive Chef, Hotel Granduca Houston PREVIOUS POSITION: Outlet Manager, Millennium Biltmore Hotel Los Angeles Scott Vogel Executive Chef, Scrub Island Resort, Spa & Marina, British Virgin Islands PREVIOUS POSITION: Executive Chef, IAT Consulting Group, St.
Assume the sale. This is one of those phrases that is drilled into the head of any good salesperson. “They will love our product, I know they will. Just keep listing all the benefits of our product, and they will have to buy it. So, just assume that you will make the sale and ask them for their order," says the hungry sales manager boss. Well, I don’t want you to be a hungry sales guy, at least not at this point. But I do want you to assume the sale. Here’s what I mean. Those well-spoken-of “two minutes or