Food & Beverage External Articles - Hospitality Net

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December 23, 2015

Rethinking How We Define American Cuisine | Hotelsmag.com

The United States of America: 50 states, East Coast, West Coast, Heartland, over 320 million people and a heck of a lot going on everywhere at all times. On the food front, you have clam chowder in New England, burritos in the Southwest, fried chicken in the South, deep dish pizza in Chicago and so on. How are we supposed to summarize the culinary habits of this gigantic nation under the banner of "Modern American Cuisine," let alone "American Cuisine," when there is so much diversity?

External Article

May 26, 2015

Michelin starred chefs embrace 3D printing | ibtimes.co.uk

In an effort to improve productivity, top restaurants around the world could soon be using 3D printers to make and present signature dishes. Chef Mateo Blanch of La Boscana in Lleida, Spain said that 3D printing technology has the potential to revolutionise the restaurant scene. Speaking with IBTimes UK at the 2015 3D Printshow (London), Blanch said that he is currently using a 3D printer in his restaurant and is receiving “really good feedback” from his customers.

External Article

May 4, 2015

Uber's food delivery service launches in four cities | engadget.com

Uber's experiments with food delivery in California and Spain must've been a resounding success, as the ridesharing outfit is making that on-demand dining a permanent option. UberEats has officially launched in four cities, including the Barcelona and Los Angeles trial areas as well as two new burgs, Chicago and New York City. As before, the service really just substitutes pickups for meals -- you choose from curated restaurant menus, and an Uber driver will show up with your selections in a matter of minutes. This will seem very familiar if you've tried a restaurant delivery service before, but it'll undoubtedly be handy if you already use Uber and find yourself craving sandwiches or salads.

External Article

December 9, 2014

HOTELS 2015 Forecast: What's on the table? | hotelsmag.com

The givens of the F&B sector don’t look set to change in 2015. Healthy options are in to stay, room service needs rethinking and grab-and-go and more sophisticated breakfast and lunch options rate high on the priority list. However, expectations are higher than ever, and hotels are going to need to go above and beyond to compete with outside venues. - See more at: http://www.hotelsmag.com/Industry/News/Details/54873#sthash.ZkPo2RYT.dpuf

External Article

November 6, 2014

Insight to the Global Restaurant Investment Forum

H&C met with Jonathan Worsley, Chairman, Bench Events who earlier this year launched the Global Restaurant Investment Forum to get an insight into this new industry event. The Global Restaurant Investment Forum is an event designed BY the restaurant investment community FOR the restaurant investment community. The event brings together top-level executives from all areas of the restaurant investment community including: investors, owners, financiers, franchisors, brands, operators, lawyers, advisors, architects and F&B consultants to network and forge new business relationships.

Dubai, United Arab Emirates

External Article

June 23, 2014

With Priceline acquisition, OpenTable poised to grow globally | travelweekly.com

Priceline Group’s $2.6 billion acquisition of OpenTable, the online restaurant reservations system, was a deal motivated by travelers’ growing propensity for making purchases on the fly and by the opportunity to expand a domestic success story globally. With more traditional and bigger-ticket online travel sectors such as hotels and airlines reaching maturity in the U.S., and with growth in those areas starting to plateau in regions like Western Europe, Priceline is widening its service reach by making a multibillion-dollar bet on the world’s largest online dining reservation service.

travelweekly.com

External Article

May 30, 2014

Hotels Go Native With Local Design | wsj.com

Some of the world's best chefs, from René Redzepi at Noma to Simon Rogan at L'Enclume, have been locavores for well over a decade. In recent years, their taste for all things local has inspired designers and hoteliers, who are applying the same philosophy to hotels around the world. Employing local artisans, they are taking away the "I could be anywhere" blandness that comes from bedding down for the night in a stark-white Modernist room. From using local forgers to make bronze door handles and encasing sound systems in wood from the hotel's copse to foraging for finds in the nearby antiques markets, we look at five hotels intent on keeping it homegrown.

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External Article

July 12, 2013

Hotels offer meals-to-go for air travelers | usatoday.com

Hotels are taking your takeout orders. A number of hotels across the country are offering gourmet meals for guests to take with them on their airplane rides home. They are packaged to fit in a carry-on and abide by the Transportation Security Administration's 3.4-ounce maximum for liquids. Hotels says the meals are popular with guests who don't want to rely on airport concessions that often serve fatty fare or airlines that serve hardly anything at all unless passengers pay.

External Article

June 5, 2013

Hotels without room service? Whatever next? | telegraph.co.uk

One of the greatest experiences of my life was sampling the delights of Claridge’s butler service, aka The Most Astonishing Room Service of all Time. Michael Lynch, the genial Irishman who was the star of December’s BBC documentary, unpacked my La Perla, created a lobster club sandwich in my honour, unearthed me an Evelyn Waugh novel, and acted as champagne-supplying therapist for a lavish 24 hours. As he walked me out, I was bereft. How would I survive without his tender ministrations? Answer: badly. Room service of some sort has been a defining pleasure of my adult existence. From martinis in the bath at the Georges V and Sandy Lane, via intricate oriental breakfasts at Pretty Woman’s Beverly Wilshire, to cheese on toast and a bottle of pale ale in a Sheffield Travelodge, the beauty of a hotel is surely never leaving one’s room?

telegraph.co.uk

External Article

June 4, 2013

New York hotel's plan to end room service could gain following | yahoo.com

Plans by one of the largest hotels in New York City to jettison room service could spur other hotels to scrap the luxury to improve profits, Hilton Worldwide Inc reported its chief executive said on Monday. The New York Hilton Midtown, a 2,000-room, full-service hotel, plans to eliminate room service this summer and open an on-site eatery that will offer gourmet take-out. The company said it does not have current plans to roll out the initiative more broadly at its 4,000 hotels worldwide.

New York, New York, United States

External Article

May 17, 2013

Hotel room service: Brown bag it | usatoday.com

otels are bagging traditional room service. Don't expect your room service meal to arrive underneath stainless-steel plate covers on rolling tables at many hotels across the country. Your grub may show up on paper trays or brown paper bags, albeit sturdy ones embellished with hotel logos or designs. The fare is upscale even if the delivery method is not. No-frills room service is increasingly showing up at high-end hotels known for their frilly approach to everything else.

External Article

May 13, 2013

Farm-to-Hotel Dining, for Foodies on the Road | nytimes.com

For years, most hotel restaurants could easily be dismissed as unremarkable and unsurprising, their menus seemingly unchanged from year to year. But lately, they have been following the lead of upscale restaurants and offering ingredients grown or produced nearby. “Most hotels for years tried to cater to a mass market,” said Charles D. Dorn, managing director of the Dorn Group, a hospitality consulting firm. “Now, in fact, they’ve all kind of realized that doesn’t work anymore.”

External Article

May 6, 2013

Carry in? Hotels deliver fast food for guests | usatoday.com

Fast food has gone glam at hotel restaurants. Hotels are moving away from traditional, sit-down restaurants and serving comfort food with an upscale twist. On many hotel restaurant menus, you're more likely to find kimchi shrimp nachos and Bloody Mary bacon thrice-cooked fries than salmon with a side of spinach. As for where people like to chow down these days: Hip lounges, benches or tiki bars rather elegant dining rooms. Some examples...

External Article

May 6, 2013

Top 10 best-value luxury afternoon teas at London hotels | londonhotelsinsight.com

It’s that time of year when the annual Tea Guild Awards come round again and we’ve done our usual added-value research from their findings to help you track down the best – and best-value – London hotel afternoon teas. Dubbed by some as the Oscars of the afternoon tea world, these awards have been rewarding establishments that excel at delivering quality experiences for almost three decades. This year The Goring (tea pictured above) gained the highest honour – Top London Afternoon Tea 2013 – while 22 London venues were given prestigious Awards of Excellence.

londonhotelsinsight.com

London, United Kingdom

External Article

April 25, 2013

Top 10 U.S. hotels for food lovers | bonappetit.com

Foodies: You'll eat up Bon Appétit magazine's inaugural roundup of top 10 hotels for food lovers. In a nod to the food-driven travel craze, Bon Appétit this month describes the properties in the USA that its editors say are worth your vacation time and money. The properties range from countryside inns where there are no other restaurants nearby to hipster-filled boutique hotels.

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External Article

April 22, 2013

Former head of the Orient-Express Hotels group Simon Sherwood to lead Conran restaurants | telegraph.co.uk

Mr Sherwood, who ran the luxury hotel and train company for 13 years until 2007, is to lead the strategic development of D&D London, the restaurant chain set up by Sir Terence Conran. D&D London, which began life as Conran Restaurants and whose sites include some of London’s best known eateries, was bought by LDC as part of a £50m management buy-out. Well-known restaurants owned by the company include Bluebird in Chelsea and Quaglino’s in Mayfair.

telegraph.co.uk

London, United Kingdom

External Article

March 22, 2013

Most Expensive Room Service: Moscow Hotels Lead The Way In Hotel Extra Charges | huffingtonpost.ca

Hotel room service is often the forbidden fruit of travel: tempting but dangerous when it comes to the final bill. And where you indulge can matter as much as how much you indulge according to TripAdvisor.

huffingtonpost.com

Moscow, Russian Federation

External Article

October 9, 2012

Little luxuries - how hotels can do better | londonhotelsinsight.com

It’s amazing how it’s the small luxuries we remember from a really good hotel visit. I still remember my joy on visiting one little bed and breakfast when I found real milk in a jug (protected by a bead-weighted embroidered doily), five different types of tea including Earl Grey and proper china teacups. Little luxuries are how hotels earn their five stars - see for example our review of The Baglioni where my colleague Jules was greeted with cold towels and drinks after arriving to check in on a scorching hot day.

londonhotelsinsight.com

External Article

September 13, 2012

Restaurants put social media on the menu | foxnews.com

New York City restaurant owner Sean Connolly says he “majored in babes and minored in booze.” That education led him to a successful career in the volatile world of high-end eateries. The secrets to running three thriving restaurants in the country’s most demanding market in a weak economy are great chefs, creative menus, loyal staffs and a lot of luck, says Connolly. He opened Eatery during the 2000 recession. Whym debuted just before the current economy collapsed and he opened Ktchn this past spring. Despite the eye-popping timing, Connolly’s rolling in the black.

External Article

July 11, 2012

Hotels from NYC to L.A. open fancy, profitable rooftop bars | usatoday.com

Rooftop bars are increasingly showing up in hotels from New York to New Orleans to Los Angeles, and they're getting more elaborate with their decor and food and cocktail menus. Some are arriving with heaters or fire pits so they can stay open in the winter. Pioneered by boutique hotels, rooftop bars are now showing up at bigger hotel chains as part of a larger trend of taking any space available and turning it into social areas where food and drink can be sold.

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