Embassy Suites Tysons Corner (ESTC) in Vienna, Virginia, is the brand’s second hotel ever built, opening in 1984 (Embassy Suites Overland Park in Kansas was the first), but it’s second to none when it comes to executing Embassy’s current F&B goals.
Hilton property adds venue with a view along hotel-heavy stretch of Huntington Beach coastline.
January 16, 2019
Huntington Beach has been increasingly active the past few years with a concentration of luxury properties along a thriving stretch of SoCal coastline, and a variety of eat-and-drink options for locals and guests which we've covered here at Hotel F&B, including Hyatt Regency Huntington Beach; Paséa Hotel & Spa; and Kimpton Shorebreak.
Executive Pastry Chef Douglas Orr and Assistant Pastry Chef Sean Newhouse know how to maximize their 3,400-square-foot bakeshop kitchen at Amway Grand Plaza Hotel in Grand Rapids, for ultimate productivity.
Our upcoming January/February magazine is back-of-house themed (kitchens, equipment, storage, staffing, purchasing, receiving, and more) to coincide with the biennial NAFEM Show in Orlando, February 7-9 (we’ll be there from start to finish—hope to see you there).
I visited the new-build Houston CityPlace Marriott at Springwoods Village this week—a 337-room property managed by Aimbridge Hospitality. The hotel opened in October, and its F&B centerpiece is a streetside bar and restaurant called SwitcHouse, developed by Aimbridge, who have a long track record of success with F&B.
Moxy D.C. is now open in the city's downtown, and according to Marriott, the new hotel embraces a different approach to hospitality, targeting the "fun hunter" who is looking for a bit of a different experience than one would receive at a traditional hotel in the District.
This holiday season, The Gray Hotelin downtown Chicago debuts an exclusive partnership with Band of Bohemia and their collaboration holiday beer, Trigo de Navidad,available at the property's Boleo rooftop restaurant and bar, Vol. 39 lounge, and The Gray’s wine hour (a Kimpton brand initiative, complimentary for hotel guests).
The face-to-face aspect of in-room dining delivery is sometimes seen as the least enjoyable element of that service for guests. Obie Hospitality found a solution to still have upscale presentation without traditional interaction.
It has a lot of moving parts, but they all arrive at the right destination. The newest all-encompassing corporate beverage program by Interstate Hotels & Resorts is mapped out to work with uniformity and local touches across multiple properties and brands—and last for two years.