In our May/June issue, we'll take an in-depth look at what makes wedding showcases at the Mission Inn Hotel & Spa in Riverside, California a model for other hotel wedding sales efforts. In the meantime, here's an observation on wedding color trends from the Mission Inn's Director of Catering Anderson Ewing: “More brides are using ivory or white linens with gold accents. We have noticed that the more bold color choices are not as popular, as brides want a more sophisticated look. We have also noticed that there has been an increase in greenery in the floral arrangements to make
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.
The opportunity to create buzz, appeal, interest, and energy is one of the most exciting things we get to perform during the course of our careers; after all, ours is a business of passion. Let’s start by staying away from two terms that marginalize creativity: “three-meal” and “outlet.” We all know the images these two notions conjure in our minds—burgundy napkins, anyone? How about a bowl of unsanitary, recycled, communal bar snacks [have to have free bar snacks because we are a hotel], and don’t forget the white, plastic, thermal swirl coffee carafe and menu jackets. The next thing to