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As Restaurants Evolve, The Core Experience Remains

Larry Mogelonsky | May 29, 2019

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) Up until the hospitality industry started to change over half a century ago, everyone was accustomed to believing that a city's best restaurant would be found at a luxury hotel downtown. Such a property's premier restaurant would often serve as a perennial draw for both out-of-towners as well as locals, with reservations coveted and those seated immediately bestowing status upon their patrons. For today's more spontaneous, less formal, less pretentious, more parsimonious and Google-Yelp-TripAdvisor-driven culture, dining out is as popular as ever but we've blunted the experience in ...

Making Food and Beverage a Focal Point in the Hotel Industry

David Eisen | May 22, 2019

By David Eisen Ever since Fred Harvey opened his first "eating house-hotel" establishment along the Atchison, Topeka and Santa Fe Railway (AT&SF) tracks in Kansas in 1878, food and beverage has become an integral part of the hospitality business in the U.S. Harvey's invention was a more formalized approach to what was served to guests of the grand hotels and smaller inns that dotted the landscape from Europe to Asia throughout eras before. And while approaches to F&B have changed over time, F&B within the hotel space had historically been a loss leader, an afterthought, with the bulk of revenue derived from rooms. Success wa...

The Hotel Holds Promise for Drinking Occasions

April 30, 2019

Alcohol has long been embedded in American culture, from the bar to the home to the brewpub and beyond. When we think about how and where America will drink in the coming years, we need to consider today's on-the-go, fragmented consumer landscape. The bedrock of travel stay is the hotel, where opportunities remain to up the ante in the alcohol industry. According to Nielsen CGA's Hotel Report, a brand new study of 5,000 hotel visitors, the hotel channel includes almost 21,000 drinking outlets and is growing faster than traditional on-premise establishments within the U.S. With the willingness of today's consumers to drink wherever, when...

Your Wine List Needs Branding Too

Larry Mogelonsky | April 17, 2019

By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) What does your wine list stand for? What's its elevator pitch? Is it meaningful for customers? Does it fit with the theme and business plan for the parent restaurant? Of course, we are talking about branding and marketing as much as we are talking about the physical alcohol inventory. While most of this critical exercise will be handled by the restaurant, the hotel and the marketing department, the wine list must still match the greater vision if it is to truly shine. Importantly, it needs a cohesive brand if it's going to do its job as effectively as possible – that is, make ...

From Coffee Grounds on Toast to House Plants as Main Courses, Kimpton Hotels & Restaurants Reveals the Culinary + Cocktail Trends of Spring 2019

Kimpton Restaurants | April 1, 2019

SAN FRANCISCO, April 1, 2019 – Will the real foodies please stand up? According to Kimpton Hotels & Restaurants' Spring 2019 Culinary + Cocktail Trend Forecast, butter is best in more than just coffee, juicy succulents are the new cauliflower steaks, and the whole plate (and cutlery) movement is taking sustainability to the next level. With regards to the bar scene, expect to see an increase in drinks where size doesn't matter, municipal grass-infused beverages, and cocktails actually made in bathtubs. "As a company that's always been at the forefront of major food trends and innovations, it was our duty to uncover additi...

BENCHMARK®, a global hospitality company, and Scheid Family Wines Form Partnership to Create New Signature Brand, “Mō zāik”

Scheid Family Wines | March 29, 2019

Collection of Four Monterey County Wines Debut in Benchmark's US Hotels, Resorts The Woodlands (Houston), Texas, March 28, 2019 … BENCHMARK®, a global hospitality company, and Scheid Family Wines of Monterey, California, have forged a new partnership to create Mō zāik, a premier collection of fine wines, made exclusively for Benchmark. Beginning in May, the new vintages will be available at all­ ­­Benchmark properties in the United States, including those in the company's Benchmark Resorts & Hotels and Gemstone Collection. Scheid Family Wines is one of California's largest producers of wine and a leader in t...

Sereno Hotels Appoints Riccardo Ravaglia as F&B Director of Le Sereno St. Barths

Sereno Hotels | March 28, 2019

NEW YORK, NY (March 28, 2019) – Sereno Hotels is pleased to announce the appointment of Riccardo Ravaglia to F&B Director of Le Sereno St. Barths. In this role, Ravaglia will oversee the food and beverage operations of Le Sereno's culinary outlets including Restaurant Le Sereno. Ravaglia comes to St. Barths from New York City, where he held management postions in some of the city's most beloved restaurants including Harry Cipriani's, Sant Ambroeus and the Greenwich Hotel in Tribeca. Ravaglia joins an all-star culinary team at Le Sereno which includes the reputable Chef Alex Simone, as they refresh the resort's culinary offerin...

The Westin Langkawi Resort & Spa Welcomes Glen Roberts As Executive Chef

Westin Hotels & Resorts | March 26, 2019

Langkawi, Malaysia, 11 March 2019 -- Guests dining at The Westin Langkawi Resort & Spa's signature Eat Well menu, as well as its array of local and international cuisine, are in for a healthier, heightened culinary experience with the appointment of Glen Roberts as the 5-star resort's Executive Chef. Glen's primary emphasis will be on overseeing and enhancing the Eat Well program at The Westin Langkawi, which provides guests with nutritious dishes sourced responsibly and created thoughtfully. The program, offered at Westin Hotels & Resorts worldwide, focuses on accommodating individual dietary preferences and needs without compr...

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