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.
Ian Schrager’s PUBLIC has confirmed an original line up of programming in show of support for the annual NYC Pride celebration, to include monetary support for the New York-based charity Anti-Violence Project.
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.
Sweet & Savory Taco Offering on 24-Hr Suite service menu includes variety of fillings, tortillas, and specialty sauces.
June 17, 2017
The all-inclusive Velas Resorts in Los Cabos, Riviera Maya, Riviera Nayarit and Puerto Vallarta – creators of the $25,000 World’s Most Expensive Taco – have launched a more attainable taco treat on room service menus, a DIY taco bar. Included in the nightly rate, the DIY Taco Bar features a variety of soft flour and corn tortillas such as blue, guajillo, and traditional white. A sampling of fillings ranges from al pastor with roasted pineapple, Poblano peppers with corn, and traditional cochinita pibil to fried Baja fish, octopus, and chorizo with potatoes.
Hatco® Corporation, a leader in creating innovative ideas for the foodservice industry, including the hotel food and beverage world, is proud to announce its Rapide Cuisine® IRNG-PC1-18 Countertop Induction Range has been recognized by appliance DESIGN magazine’s 30th annual Excellence in Design (EID) Awards.
Eclectic design meets durability with Neo glassware from Libbey’s Master’s Reserve® Performa Collection. This glassware stands up to intense, repetitive usage in high-volume operations, including banquets and events. Each glass features Libbey’s exclusive HD2 rim for high definition and durability, and purely radiant shine with ClearFire® glass. Neo crafts the ultimate high-performance beverage experience that sets you apart.
Dessert never looked so sweet or so sinful before the newBistro Collection® Baileys® Dark Chocolate Swirl Brownie Bars from TYSON FOODSERVICE. The company is also proud to unveil five new products in their Kettle Collection™, which offers on-trend, unique and flavorful mac and cheese, cooking sauces and delicious dips, adding more excitement to operator’s menu and helping to improve the bottom line.