food and beverage
Hyatt Place New York Chelsea Appoints Ziya Turgut as Executive Chef and Director of Food and Beverage
Hyatt Place Chelsea | April 1, 2022
New York, NY - April 1, 2022 - Newly opened Hyatt Place Chelsea has officially named Ziya Turgut as the property’s food and beverage manager and head chef. Backed by an experienced team, chef Turgut will oversee all F&B operations including the Breakfast Bar, The Market, and the property’s onsite restaurant and bar, The Placery, which offers a fusion-style menu. Furthermore, chef Turgut will helm operations of The Terrace, a year-round outdoor venue set to open this summer. “We are thrilled to have chef Ziya lead food & beverage operations for Hyatt Place Chelsea,” said Matt Tobin, Hyatt’s area director of sales ...
Marriott Irvine Spectrum Appoints Gordon Fischmann to Director of Food and Beverage
Marriott Irvine Spectrum | March 16, 2022
IRVINE, CA - March 15, 2022 - Situated in the heart of the business and entertainment hub of Irvine, Calif., Marriott Irvine Spectrum is pleased to announce the appointments of Gordon Fischmann to director of food and beverage and Rey Blanco to general manager of the hotel’s rooftop bar, Hive & Honey. The newest additions to the culinary team will bring their talent and passion to further the hotel’s culinary experience for both guests and locals. Director of Food & Beverage Gordon Fischmann brings nearly two decades of global culinary experience to his executive position where he will oversee all aspects of the hotel’s culin...
Top 7 Drink Trends in 2022
EHL Insights | December 23, 2021
After years marred by a global public health crisis, many of us are lapping up in-person social gatherings with friends, family and colleagues. Morning catch-ups over coffee, afterwork happy hour at the favorite waterhole or weekend drinks in town had mostly been replaced with coffees-to-go, virtual apéros, or alfresco drinking in winter like in summer. Consumers have become today their own baristas and bartenders, imbibing alone at home or at a distance outside. So how, and with what, will we quench our thirst? Here is EHL's selection of the top drink trends in 2022. In this pandemic-era, there is no doubt that the megatrends fo...
Flavor Profile: IHG Hotels & Resorts’ Chefs Talk 2022 Food & Travel Trends
IHG Hotels & Resorts | November 23, 2021
"If you want to get to know a country – get to know its food." A universal truth from Chef Josefina López Méndez of El Chapulin, the Mexican restaurant located at InterContinental Presidente Mexico City. Returning to the basics of why we all love to gather around food is top of mind for chefs at IHG Hotels & Resorts around the world, and they are ready to welcome back travelers hungry for a memorable meal. Bigger Tables, Smaller Plates "Dining out means so much more after everything we have been through," says Archna Becker, chef and owner of Bhojanic in Atlanta. She's also the culinary mind behi...
This Is Why You Should Simplify F&B for 2022
Larry and Adam Mogelonsky | October 6, 2021
By Larry and Adam Mogelonsky As we enter budgeting season, let’s focus on the F&B department and why a minimalist approach will ultimately be profitable as guests continue to realign their shopping habits. The reason for this focus is that food is part of the overall hotel experience, with a good meal haloing based on a customer’s perception of the rooms product and influencing satisfaction as a result. One of our key mantras at Hotel Mogel has always been, “It’s better to do one thing great than a bunch only good.” Pandemic-related global F&B supply issues and inflationary forces aside, the bottom line is you want to ...
A Table for One, Please!
PolyU’s School of Hotel and Tourism Management | June 30, 2021
Solo diners represent one of the fastest-growing markets in the restaurant sector, but little is known about the factors that influence their menu choices. Do solo diners express their uniqueness through their selection of dishes, or do they seek a sense of belonging? This is just one of the questions answered by Dr YooHee Hwang of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors in a study that sheds light on the interplay between power, food choices, and crowding in the solo dining context. As restauranteurs seek new ways to tap into this lucrative and rapidly expanding market of din...
Bartech Customers Experience Dramatic Rise in Minibar Operation Profits During COVID-19 Pandemic
Bartech | May 12, 2021
Hospitality’s leading provider of automated minibar technology credited with more than doubling hotel revenues from F&B services. Las Vegas — May 12, 2021 — Bartech, the leader in automatic minibar solutions for the global hospitality industry, has been recognized by its hotel clients around the world for serving as a vital source of revenue growth as operations continue evolving to minimize guest health risks. With many hotel businesses required to close or limit capacity to once profitable amenities including restaurants and bars, Bartech’s customers have since reported a surge in minibar consumption rates that have made up for...
Hotel Buffets Are Out. Here’s What’s In.
HotStats | April 29, 2021
By Rayna Katz Hotel food and beverage operations have radically changed in the wake of the pandemic. From breakfast buffets to banquet dinners, service has drastically altered to keep guests safe and as stopgap against weaker demand. Several of the adjustments made due to immediate needs are likely to remain in place for the foreseeable future, according to some F&B authorities. “The buffet is gone,” said Steven Kamali, CEO of Hospitality House, which provides F&B solutions for the hospitality industry, and has worked with many major brands to fine-tune service and offerings. “Hotels are now thinking about how they can pro...
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