Hyatt's two select-service brands—Hyatt Place and Hyatt House—are waking up to the possibilities of an elevated morning meal, while simultaneously streamlining their strategy to cross-utilize ingredients for menus beyond breakfast.
In-depth feature coming in the next issue of Hotel F&B.
June 21, 2017
This week, at its 2017 Americas Conference in Las Vegas, InterContinental Hotels Group (IHG) shared exciting brand updates with the owners of its mainstream and extended stay brands, including Candlewood Suites, Holiday Inn, Holiday Inn Express, and Staybridge Suites.
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.
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 But that success can come at a price if an outdated kitchen leaves cooks and servers to struggle daily filling an avalanche of orders.
Terranea Resort, an oceanfront Los Angeles property and a Destination Hotel, has reopened of Catalina Kitchen. The new restaurant features redesigned interior and exteriors and food and beverage menus and offers guests an overall enhanced dining experience centered on quality ingredients, thoughtfully crafted dishes, and sincere hospitality.