"Food and beverage is constantly adapting due in part to social media, new technologies, and a fervent emphasis on innovation," writes Dana Pellicano, VP, F&B Experience-The Americas, at Marriott International, "but it’s this shift in community thinking and action that I’m most encouraged to witness."
You may be reading this issue of Hotel F&B online or in a print issue passed along by a colleague. If we’re doing our jobs, you have found at least one idea or inspiration for your hotel F&B operation.
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.
“We’ve seen a steady ramp up in our business since the spring," says David Duran, VP of F&B, Viejas Casino & Resort. "During the week, our clientele are about 70% casino guests, while on the weekends, it’s about 50% locals.”
Women make up nearly two thirds of travelers today, and at hotels, they comprise a significant portion of the workforce in F&B for both the front and back of the house. Here, in our second-annual 25 Women to Watch, we highlight women making an impact at their hotels and on the industry.
A couple of truths about Las Vegas are that things there are never quite what they seem, and—no matter what the ads tell you—what happens in Vegas actually does not always stay there. And the latter can be a good thing.
“We have really taken an approach to the market to appreciate and embrace eating vegetarian and gluten-free and people who have specific dietary needs,” Executive Chef John Herdman says. “I’m amazed at some of the stuff we put out; it’s impressive.”
Hotel room service has changed dramatically over the past decade, primarily driven by budget considerations—in-room dining departments are often a money-losing proposition due to labor costs—and changing customer preferences.
Over the last eight-plus years, beginning with the first coffee program that Stumptown Roasters forged with the Ace Hotel chain, LA MARZOCCO started to see a small growth pattern in specialty coffee (third-wave) being served in hotels and more specifically within the lobby via walk-up café.
GP PRO’S DIXIE® FOODSERVICE has launched the Dixie Ultra® Insulair™ Hot Cup, a heat-activated disposable beverage cup that uses an internal air pocket rather than an external sleeve to help keep beverages hot and hands cool.