The MGM National Harbor executive chef’s intense focus on perfecting pizza and sharing the finished product has been sharpened for decades. That deep experience has culminated in a fast and furious F&B hit at the Maryland property that both floors guests and keeps up with the pace of pleasing big groups.
One of the hardest hit areas during the catastrophic 2017 hurricane season was the British Virgin Islands (BVI), which was pummeled by two Category 5 hurricanes (Irma and Maria) causing deep damage that the BVI is still recovering from today.
In October 2018, Loews Hotels & Co. went radically retro, launching a mobile concept for serving localized, handcrafted cocktails with the Bellhop Bar, a retrofitted steamer trunk packed with bespoke beverages stored in antique apothecary-style bottles—on display in 19 properties from 5 p.m. to 7 p.m. daily.
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.
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.
The 2019 event in Orlando is expected to be the biggest ever, drawing 20,000 attendees, 600 exhibitors, and about 950 different products over an expansive 380,000-square-foot space at the Orange County Convention Center.
Last fall, I had a chance to spend a few days at the historic Amway Grand Plaza Hotel in Grand Rapids, Michigan, where I met the F&B team and toured the front and back of the house, which includes eight bustling outlets, and sizable meeting and event space.
Besides the focus on the unit itself, along with the anticipated use of that machine, there are other considerations that must be made when procuring equipment, writes Hotel F&B Advisory Board member Geoffrey Sagrans of The Breakers in Palm Beach, Florida.
With two new dinnerware designs, an entirely new crystal glassware collection, and line extensions in banquetware, ONEIDA continues to focus on helping its customers win with presentation at the table.