Many organizations price bottled wine to meet specific cost percentage objectives. While it might be the easiest way to meet budget objectives, there are a number of problems with this approach. It used to be normal to double or triple the retail price of wine for restaurant menus.
Pullman Miami Airport, the first hotel of the upscale brand to enter the North American market, has refreshed its guest experience with the completion of a property-wide redesign and reinvigorated culinary approach. Key common spaces and guest rooms have been entirely transformed; signature restaurant La Riviera presents elevated new menus; and Le Bar now offers dining concepts including "on-demand" tapas and an exclusive wine-tasting experience at Vinoteca by Pullman. These contemporary improvements align with Pullman Hotels & Resorts’ brand pillars of style, art, design, and connectivity and aim to offer an experience that appeals to modern business and leisure travelers. Under
Dubbed “The Great Room” over 10 years ago, the lobby concept at many Marriotts, as the name implies, resembles a formal living room. Of course, a decade ago might as well be 50 years ago from the perspective of how the use and atmosphere of hotel lobbies have changed in that span. Two hotels with the Great Room that have found a way to answer the more contemporary demand from guests in lobby function are the Charleston (South Carolina) Marriott and the North Charleston Marriott. “They saw that everyone was converging in the lobby, and the idea was to open
Since opening in December of 2015, the Hotel Indigo Lower East Side (LES) has striven to become an integral part of its downtown Manhattan neighborhood. The 293-room property embraces the funky, culturally eclectic environment of the formerly gritty area known for its immigrant voices, global ethnic traditions, and exotic flavors.
Lobby F&B has been evolving for the past decade in hotels, but that evolution moves in divergent directions depending on the tier of property. Select-service brands tend to lean toward a standardized model from property to property, with a few local touches added, while full-service brands such as Hyatt Regency are embracing a structural idea for how their lobby footprint is used, with the culinary teams allowed to put a wholly unique and regional stamp on menus and concepts. “Today, we have an opportunity in our full-service properties to combine the restaurant, bar, and grab n’ go market into one
The hotel shall remain nameless and apparently shameless. I had dinner last night at the hotel where I'm staying and saw a Moscow Mule on the drink menu. Just what would refresh and relax me, I thought. And then I watched the bartender prepare it. Using a gun. In the same glassware they were serving ice water and beers in. Not a copper mug. I realize the mug in which a Mule is typically served is a bit of a gimmick, but the message sent was loud and clear: "We just don't care." There's a reason certain drinks call for
In response to consumer demand for gourmet food on the go, the world’s largest Marriott, Orlando World Center Marriott, today announced the launch of the Central Pantry, a dynamic new dining offering and one-of-a-kind shopping destination for food enthusiasts. Focusing on fast, fresh gourmet options, the new grab-and-go marketplace offers chef-crafted cuisine. Central Pantry features restaurant-quality options ranging from freshly prepared local food — think bakery items, crisp salads, gourmet flatbreads, etc. — to protein shakes and smoothies for the fitness traveler to a variety of fresh-brewed java drinks for morning or afternoon caffeine cravings, as well as spirits, wines, and craft beers self-served on-tap by the