Leading the Culinary Lifestyle Segment With Christopher Hunsberger of Appellation
Adam and Larry Mogelonsky | November 8, 2023
Case Study: Boar’s Head Resort, Charlottesville, Virginia
Auto-Chlor | October 25, 2023
F&B/ FF&E
Benchmark Hospitality International Releases Top Dining Trends for 2015
January 15, 2015
The Woodlands (Houston), Texas, January 15, 2015 - Benchmark Hospitality International®, a leading U.S.-based hospitality management company with two distinctive portfolios of properties, Benchmark Resorts & Hotels® and Personal Luxury Resorts & Hotels®, has just released its Top Dining Trends for 2015. The trends were observed by Benchmark's executive chefs and culinary experts at the company's 40 luxury hotels, resorts and restaurants coast to coast and off shore. Dining Trend #1 Small Plates-Any Time! Expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens. What's hot? Slow cooked br...
Clear Sky Software Helping to Reduce Costs & Labor at Hotel Nikko San Francisco
Clear Sky Software | January 13, 2015
CHARLOTTE, North Carolina - January 13, 2015 - Clear Sky Software, Inc. ® announced today that The Hotel Nikko San Francisco has implemented the company's food & beverage inventory control system to help manage all food & beverage inventory. The Hotel Nikko selected Clear Sky Software and has been busy shifting control of F&B product inventory over to the Clear Sky system. Called Clear Sky FOOD & BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all F&B products. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. This luxury hotel too...
Ocean Properties Switch to Ripe’s Cold-Pressed Bar Juice Leads to Increased Profits
January 5, 2015
Customer Satisfaction Soars! "Approximately one-fifth (21 percent) of consumers today say that beverages play a very important role in deciding which restaurants to visit for meals. Consumer demand...will lead to even more innovation in terms of beverage type and flavor, and an increasing focus on health and natural ingredients will inspire drink development." -Technomic, 9/10/2014 "What's Hot Alcohol" 2013 Bartender Survey: #3 culinary cocktails with fresh ingredients -National Restaurant Association The Challenge: Ocean Properties, one of the largest privately held hotel development and management companies in North America ...
Food & Beverage Services: Having an Upside-Down Cake and Eating it Too
Ari Tenzer | December 11, 2014
By: Ari Tenzer, founder of Tenzer PLLC For many a hotel owner, the food and beverage component of their hotel operation is plagued by low margins and a heavy dependence on occupancy levels, and is offered more as a result of industry custom than any legitimate expectation of contributing to the hotel's bottom line. As a consequence, paying serious attention to, or money on, F&B offerings has not typically been high on the list of priorities for hotel owners. A recent trend, however, challenges the concept that F&B services cannot contribute to hotel profits and may signal a shift in the way hotel owners think about F&B servi...
IACC-Americas Names US & Canadian Chefs, Laura Leonetti & Tim Lentz, as “Copper Skillet Champions”
IACC | December 3, 2014
(NEW YORK, NY) - December 3, 2014 - At the DoubleTree Suites by Hilton Hotel & Conference Center Chicago recently, 12 chefs from IACC-member properties across the US gathered to compete for the coveted US Copper Skillet where the winners edged one step closer to the International Copper Skillet global final in April. A few days later, at the Bank of Montreal Institute for Learning in Toronto, IACC conference centre chefs from Canada gathered to vie for the distinction of taking home the Canadian Copper Skillet and being named Canadian Conference Centre Chef of the Year along with the right to go on to compete against the US chef at ...
Not All Automatic Minibars are Created Equal…
Bartech | November 25, 2014
The Automatic Minibar Over the past few decades, the hotel minibar has undergone a true transformation, brought on by advancing technology. Like most devices of convenience, minibars have been infused with digital and wireless technologies that make them much more user-friendly and efficient for both hoteliers and their guests. These "automatic minibars" vary widely in their features and functionality, however, due to the variety of methods by which this technology is applied. Following is a guide for hoteliers on how to optimize the cost-savings, operational efficiency and guest satisfaction that the automatic minibar has made possible...
Clear Sky Software Implemented at Banquet Department of Nashville Resort
Clear Sky Software | November 18, 2014
CHARLOTTE, North Carolina - November 18, 2014 - Clear Sky Software, Inc.® announced today that the Banquet Department of the Gaylord Opryland Resort and Convention Center has installed its beverage inventory management software. This sprawling complex known for conventions chose Clear Sky Software to help control all beer, liquor and wine inventory in this very busy banquet department. Called Clear Sky BEVERAGE, this system is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. Other features allow ma...
Which City’s Hotel Cuisine Reigns Supreme in Southeast Asia?
Wego | November 11, 2014
Singapore, 11 November, 2014 - Jakarta, Kuala Lumpur and Singapore have more in common than close proximity and easy flight connections, they're also renowned for their distinctive culinary flavours which attract foodie-loving travellers from right around the world. Wego, the leading travel search site in the Asia Pacific and Middle East, along with big data review partner TrustYou, examined hotel culinary review comparisons for the three Southeast Asian capitals, for the past 12 months. The reviews were split into a variety of categories that received the most mentions from millions of verified guest reviews collected by TrustYou. The ...
Five Reasons to Sponsor Cooking Classes
Larry Mogelonsky | November 5, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) I haven't stumbled upon anything new by bringing up the notion of hotels offering in-house cooking classes, courses or an entire culinary teaching school. It's a well-established facet of our industry, but one that is mostly in the realm of esteemed five-star jaunts or bucolic inns with Michelin-rated restaurants. What I ponder is why more hotels don't engage in this practice. Is it exclusive to luxury providers, or is it something that any hotel could get up and running, even at the one-off, ad hoc level? Yes or no, make up your mind once we've reviewed five key advantages of this practice...
Benchmark Resorts & Hotels and Personal Luxury Resorts & Hotels Celebrate “National Chili Month”
Personal Luxury Resorts & Hotels | October 17, 2014
Chefs from 10 Luxury Resorts Put Their Spin on an Iconic American Dish The Woodlands (Houston), Texas, October, 2014 ... It's as American as apple pie and as diverse as the states that fiercely defend their recipes as the only authentic versions of this iconic national dish. Spicy and sweet, hot and hearty, seared with Tex Mex spices or rajun' with Cajun hot sauce and Andouille sausage, it's the stuff of culinary competitions from coast to coast. A staple on Superbowl Sunday, comfort food in the midst of the Polar Vortex, it improves with age, freezes beautifully and finds new life as a leftover in tortillas, omelets, pastas, nachos, ba...
Parallax Mini-Sites by HeBS Digital Create a Unique Identity for the Property Restaurant or Spa
HeBS Digital | October 14, 2014
HeBS Digital, the industry's leading digital technology, full-service hotel digital marketing, website design and direct online channel consulting firm based in New York City, is pleased to announce award-winning parallax mini-sites that create a unique identity for the property restaurant, bar, or spa. NEW YORK, NY October 14, 2014 - HeBS Digital, the leading digital technology, marketing and consulting firm in hospitality, is pleased to announce its award-winning parallax mini-sites for its clients' restaurants, bars, lounges, spas and more. These striking and visually-appealing parallax mini-sites feature a new experience in website ...
Enhancing Your Comfort Foods
Larry Mogelonsky | October 1, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) We've all heard the term 'comfort food' used here and there, but many of us outside of immediate F&B circles seldom fully grasp its potential. They're soft, filling, easy to digest and hit all the right flavor notes. Comfort foods are also ones that act to directly prick our brainstems to psychologically uplift us and thereby heighten our meal satisfaction. In this way, it's no longer just a meal for sustenance's sake, but an emotional elevator carrying us to the top. There's also a salient slice of nostalgia at play; in addition to making us comfortably numb, these are foods that take ...
10 Quick Ways to Invigorate Your F&B
Larry Mogelonsky | October 1, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) Year ago, my sister wrote a book entitled, "Everybody Eats." While not particularly useful for the average hotelier, the title stuck with me. We spend an inordinate amount of time discussing spas, fitness centers, golf courses and other peripheral components to the our hotel/resort complexes. Yet, no single facet of your operations is likely to enhance your business more than great food. Based upon my experiences, here are ten cost-effective ways to improve your F&B product. True, these may require operational changes or some new suppliers. But, by shaking up this department, you just m...
Food, Wine and Experiential Marketing Expert to Speak at LTX Event
Questex Hospitality + Travel | September 9, 2014
NEW YORK (Sept. 10, 2014) ─ Michael Green, one of America's premier food, wine and spirits celebrities, will be the keynote speaker at Questex Hospitality + Travel's annual Luxury Travel Exchange International (LTX) event to be held Dec. 9-11 at The Palazzo® Las Vegas. As wine consultant to Gourmet Magazine for 20 years, Green is a highly sought-after personality who has appeared on MSNBC, CNN, The Food Network and Today Show, among others, and at major wine and food festivals worldwide. In addition, Green is founder and chief solutions officer of the Liquid Assets Consulting Group, a company that builds brands, drives sales and enri...
Reimagining the Grilled Cheese
Larry Mogelonsky | August 13, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) We are in the midst of a food revolution - or reboot if you will. Chefs all over are taking restaurant staples like hamburgers, sliders, sandwiches, omelets, salads, burritos and tacos and giving them their own personal twists. They are reimagining these basic foods as a foundation for something far more flavorful, something far more grandiose and something far more memorable. Above all, they are giving customers a reason to return. Today, I want to reboot the grilled cheese. But why bother with a cheesy makeover? As mentioned in the previous paragraph, it's all about leaving an impression....
California Hotel Installs Clear Sky Software’s Beverage Inventory Management System
Clear Sky Software | August 8, 2014
CHARLOTTE, North Carolina - August 8, 2014 - Clear Sky Software, Inc.® announced today that the San Ramon Marriott in San Ramon, California has installed its beverage inventory management software. This San Ramon property selected Clear Sky Software to help control all beer, liquor and wine inventory. Called Clear Sky BEVERAGE, this system is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. Other features allow management to report product fast-movers, slow- movers, cost variances, and order/vendor...
Laura Weldon Appointed Director of Food & Beverage at Houston’s Hotel Icon
Hotel ICON | August 4, 2014
Laura Weldon has accepted the position of Director of Food & Beverage at Houston's Hotel ICON, a 135-room Marriott Autograph Collection property located in the sought after downtown/Market Street historic district. In this role, Weldon now oversees culinary operations for the landmark hotel's LINE & LARIAT restaurant, L&L Bar, room service and 8,000 square feet of meeting and event space. Prior to joining Hotel ICON, Weldon spent the majority of her career with Hyatt Hotels and Resorts. Most recently, she was the Assistant Director of Food & Beverage for the Hyatt Regency St. Louis at The Arch, ranked among the top 20 in...
Hotel F&B – To Lease or Not to Lease?
Kirby D. Payne | July 15, 2014
by Kirby D. Payne Hotel F&B should be leased, is a mantra I hear. People claim hotels should include F&B because it can be profitable. I feel the profit motive should be secondary. The primary role of F&B is to enhance the potential Room Revenues of a hotel. You hear it all the time, particularly from new hotel owners and operators: Food and beverage operations do not make a profit. "Hotel F&B should be leased out" is the mantra I keep hearing. This philosophy, of course, begs a number of questions, the most obvious of which are these three: While some people claim that hotels should include F&B facilities because th...
Clear Sky Software Welcomes Jonica Mark as New Sales Account Manager
Clear Sky Software | June 27, 2014
CHARLOTTE, North Carolina - June 27, 2014 - Clear Sky Software, Inc.® announced today that Jonica Mark has joined the sales team at Clear Sky Software as a Sales Account Manager for the Southeastern United States. Jonica has been employed with Clear Sky Software for over 2 years as a Customer Experience Agent in the company's support department. She recently transitioned to the sales department where she will assist the company in identifying new opportunities within the larger hospitality industry in the Southeast. Jonica studied Communications at Appalachian State University, later transferring to Pfeiffer University where she comple...
San Diego Hotel Chooses Clear Sky Software’s F&B Inventory Control System
Clear Sky Software | June 18, 2014
CHARLOTTE, North Carolina - June 18, 2014 - Clear Sky Software, Inc. ® announced today that The San Diego Marriott Del Mar, has implemented the company's food & beverage inventory control system to help manage and track all food & beverage products. This luxury hotel in beautiful, Del Mar, California, selected Clear Sky Software and has been busy taking advantage of the features of this industry-leading F&B inventory system. Called Clear Sky FOOD & BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all F&B products. Functions include purchasing/ordering, receiving, electronic requ...
Bartech Revolutionizes Manual Minibar Operations with Launch of BarTouch Management Software
Bartech | June 10, 2014
New tool for hotels without automatic minibars provides web-based tracking of consumables through mobile posting solution Las Vegas - June 10, 2014 - Bartech, the leader in automatic minibar solutions for the global hospitality industry, announces the introduction of BarTouch, a ground breaking new manual minibar management solution. This web-based application is a first of its kind, helping hotels to more efficiently track in-room consumables sold through any manual minibar, regardless of equipment, making it compatible with non-Bartech minibars as well as snack trays and bottled water display units. BarTouch is a web-based application...
Caribbean Resort, Already Benefiting from Clear Sky Software’s Beverage Inventory Control Solution
Clear Sky Software, Inc. | June 3, 2014
Extends the Technology Out to the Culinary Department CHARLOTTE, North Carolina - June 3, 2014 - Clear Sky Software, Inc.® announced today that The Frenchman's Reef & Morning Star Marriott Beach Resort has implemented the company's food inventory system called Clear Sky FOOD. This luxury resort located in the US Virgin Islands implemented Clear Sky Software's beverage inventory control solution last February. Management wanted to extend the already successful program out to the culinary department as well. Clear Sky FOOD is a comprehensive, perpetual inventory system and a twin to Clear Sky BEVERAGE. Clear Sky FOOD tracks and contr...
Washington DC Hotel Implements Clear Sky Software’s Beverage Inventory Management System
Clear Sky Software | May 28, 2014
CHARLOTTE, North Carolina - May 28, 2014 - Clear Sky Software, Inc. ® announced today that the Crystal City Marriott at Reagan National Airport has implemented Clear Sky BEVERAGE, a perpetual, beverage inventory system from Clear Sky Software. This hotel, in the heart of the Crystal City area of Washington, selected Clear Sky Software to help control all beer, liquor and wine inventory. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. Other features allow management to report product fast-movers, slow- movers, cost variances, and order/vendor discrepancies. An expanded event management mo...
Chris Leynes Named Executive Chef at Windows on the Park in Knoxville, Tenn.
Windows on the Park | May 13, 2014
Windows on the Park, adjacent to the newly remodeled Holiday Inn World's Fair Park, has appointed Chris Leynes as the new executive chef. Chef Chris has spent the past 17 years honing his culinary skills in Florida, and will bring his "refined rustic" interpretation of Southern cuisine to Windows on the Park. "I've had the pleasure of working with Chef Chris for several years, and we are delighted that he has joined our team in Knoxville," said Holiday Inn World's Fair Park General Manager Marc Bauer. "Chef Chris and his family are looking forward to getting involved with the local community and welcoming old and new friends to Windows ...