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 But that success can come at a price if an outdated kitchen leaves cooks and servers to struggle daily filling an avalanche of orders.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.
Travelers wishing to celebrate NBC’s production of Hairspray Live! hitting the airwaves on December 7 can live like Tracy Turnblad in the city that inspired the hit Broadway show, at Kimpton Hotel Monaco Baltimore Inner Harbor.
The palate can recognize true passion. For hotels, it’s just a matter of getting that passion to the table. At VERGE restaurant at the Toll House Hotel in Los Gatos, California, injecting that passion has come, among other elements, via use of housemade shrubs.
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
As a 33-year veteran of the company, Executive Chef Manfred Lassahn at the Hyatt Regency Huntington Beach Resort & Spa in Huntington Beach, California, has honed his chops as a special-request satisfier.
Beginning April 1, the brand began requiring its 2,100-plus North American properties to meet new minimum culinary and design standards meant to foster consistency and ensure quality across the Best Western portfolio.
The Hotel Monaco Baltimore has found a way to wake group interest in breakfast packages by re-imagining the offering to resemble something more like a standing cocktail reception, with small bites and passed items.
The merger of rooftop space and brunch is a no-brainer, where an option. One such place is at Frolik Kitchen + Cocktails at Motif Seattle, a Destination Hotel, whose new brunch menu features classic, locally sourced brunch items and craft beverages served inside and al fresco on the rooftop deck on weekends from 6 a.m. to 2 p.m. “Frolik’s focus on creating a fun and cool environment is a perfect fit for the brunch culture in Seattle,” said Audrey Spence, chef de cuisine for Frolik. “We love the idea of having guests spend their morning and mid-day enjoying breakfast and