f&b

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f&b

How Grab-and-Go Markets Became Profit Centers for Hotels

Cicero's Development Corporation | July 15, 2019

PLAINFIELD, IL, JULY 15, 2019 -- Hotel pantries have long been discounted by owner/operators as oversized vending machines, essentially a guest amenity that they had neither the time nor the expertise to do right. All that changed during the Great Recession when RevPAR plunged and owners sought new cash flows. At the same time, budget-conscious business travelers were spending less money on room service and fancy restaurant dining. Seeing an opportunity, astute hotel owners quickly recognized that a lobby "grab-and-go" market could generate profits while improving guest satisfaction. "Hotel owners today understand that every square foot...

Trump® National Doral Miami Appoints James Rogers as New Executive Chef

Trump® National Doral Miami | July 9, 2019

MIAMI, Fla. (July 9, 2019) – South Florida’s iconic Trump® National Doral Miami is pleased to announce the appointment of James Rogers as the new executive chef of the resort. Chef Rogers will oversee the culinary team at Champions Bar & Grill, the resort’s sophisticated, casual concept dining venue, as well as the property’s culinary departments and food and beverage operations. “We are proud to welcome James to the Trump National Doral family,” said Vice President and Managing Director David Feder. “His unique culinary talent and refined taste will take the dining experience to the next level at our legendary reso...

Benchmark Chefs Light Up the Summer During National Grilling Month

Benchmark Resorts & Hotels® | July 2, 2019

Eight Sizzling Recipes from Coast to Coast The Woodlands (Houston), Texas, July 2019 … It’s the steak and the sizzle, the tang of a barbecue sauce and marvelous marinades made with the bite of a pepper or the sweetness of a fresh peach. It’s the Catch of the Day, reeled in just this morning and the snap of a cold beer opening. It’s the smoky aroma of a Texas Barbecue brisket that transforms a suburban patio into a home on the range. It’s July, National Grilling Month and Americans will be firing up grills of every size this summer, celebrating the season with friends and family. Inspiring the festivities are eight leading chefs fro...

Hyatt Regency Los Angeles International Airport Appoints Charlie Gold as Executive Chef

Hyatt Regency Los Angeles International Airport | July 2, 2019

LOS ANGELES, Calif. (July 2, 2019) – Hyatt Regency Los Angeles International Airport (LAX) announced that Charlie Gold has been appointed executive chef of all food & beverage outlets at the hotel, including unity la restaurant, market and bar, as well as all meeting and event catering operations of the 580-room hotel. In this position, Chef Gold is responsible for overseeing all culinary operations at the hotel. He is managing a staff of nearly 30 cooks, stewards and managers across all food & beverage outlets to ensure that a consistent and memorable experience is delivered to every person who dines at any of the hotel’s food...

Garden of the Gods Resort and Club Welcomes Two New Vice Presidents

Garden of the Gods Resort and Club | June 27, 2019

COLORADO SPRINGS, COLO. – (June 27, 2019) – Garden of the Gods Resort and Club, Colorado Springs’ luxury resort and private club, today announces the appointment of hospitality veterans Daniel Daughtry as vice president of restaurants, bars and events and Les Pedersen as vice president of sales and marketing. “Due to the recent expansions at the resort and a drive to enhance service levels, we’re thrilled to be adding two newly established vice president roles. Daniel and Les have been hand-selected to join our growing team,” said James Gibson, president and CEO of Garden of the Gods Resort and Club. Daughtry began his caree...

The Wayfarer DTLA Opening Fall Appoints Francis Dimitrius as Executive Chef

The Wayfarer DTLA | June 27, 2019

LOS ANGELES, Calif. (June 27, 2019) - The Wayfarer DTLA today announced the appointment of Francis Dimitrius as executive chef. Dimitrius brings more than 14 years of culinary experience to The Wayfarer DTLA, where he will oversee all food and beverage operations and develop seasonal menus for the 156-room boutique hotel and its culinary experiences, set to open Fall 2019. The Wayfarer DTLA will bring a variety of socially-driven and distinctive dining and entertainment experiences to Downtown L.A.’s vibrant culinary landscape, including The Kitchen - a communal guest-hosted cooking and dining space; The Rooftop bar; Gaslighter Social Cl...

Five Food and Beverage Personalization Trends to Watch

William-Alexandre François | June 25, 2019

From DNA-based beer and wine, to 3D-printed food and coffee with high-quality images, these five trends are bringing a taste of personalization into the food and beverage industry. By William-Alexandre François There is currently a growing demand from customers for customization in various aspects of the food and beverage industry. Not only the product or service offered, but also the customer experience needs to be unique and feel personal. Personalized customer experience has always been important in the luxury world and this trend is now spreading to more common products as well. Often linked to craftsmanship, personalization mea...

theWit Hotel Appoints Piers Smyth as Director of Restaurants & Beverage

ROOF on theWit | June 25, 2019

Chicago, IL (June 2019) – theWit Hotel, perfectly nestled in the heart of Chicago at 201 N State St., is thrilled to announce the recent appointment of Piers Smyth as the Director of Restaurants & Beverage. Smyth brings with him over 18 years of experience in hospitality, most recently as the Director of Food & Beverage at Hotel Julian and its restaurant, About Last Knife. “With my new role, I hope to focus on the social aspect of truly hosting our patrons,” says Piers Smyth. My passion is in hospitality, and I always try to push myself to create a better experience for my guests. At ROOF, I want everything to be about enjoym...


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