Raising the bar: five ways hotels can optimize F&B operations
The pandemic has highlighted the untapped potential in hotel food and beverage (F&B) industry.
Press Releases
The Grape Escape: Six Ultimate Stays for Wine Lovers
Red, white, rosé or sparkling…a good glass of wine is a beverage to savor, but there’s something extra special about sipping it in the sun against a backdrop of sweeping vineyards. With more than a quarter (28%) of global travelers saying they would like to do a wine tour on their next vacation,* we have delved into our more than 28 million listings in over 153,000 destinations around the world to present six truly unique properties that will give travelers the opportunity to fully immerse themselves in the experience – whether a wine connoisseur or a complete novice. From cava in Catalonia to malbec in Mendoza, raise a glass to this selection of wine destinations set in some of the most beautiful places in the world.
Raise a Glass: This Season’s 7 Most Anticipated Cocktails
The vacation season is upon us, and relaxation often begins after we jet off to a warm, sunny destination, check into a hotel, raise a cocktail and feel that sense of “aaah.” Even those who have to work while traveling consider their summer workday a success when it ends with a cocktail by the pool, according to a recent Hilton survey.
“Camp Moxy” Is in Session!
Moxy Hotels, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, is celebrating the official start of summer by taking guests back to their childhood heyday with the launch of “Camp Moxy,” a throwback-themed experience full of nostalgic sips and snacks inspired by the ‘90s. Moxy is putting its own adult twist on perennial favorites such as the ‘Dirty Shirley,’ recently dubbed the drink of the summer, inviting guests to reminisce on good times, refreshing drinks, and special treats.
Grill Up the Perfect Burger This Summer with Tips from Hilton Executive Chefs
Summer is almost here, which means there’s no better time to fire up the grill. Whether you prefer meat, seafood, vegetables, or even cheese, there’s no shortage of ideas for dishes that can be barbecued.
Celebrate World Gin Day with 9 Cocktail Recipes from Hilton
World Gin Day, celebrated annually on the second Saturday in June, is almost here. To mark the occasion, we’ve rounded up nine gin cocktail recipes from Hilton mixologists around the world, from uniquely-flavored gin and tonics to a twist on the traditional Tom Collins and more.
European Branch for Adult Non-Alcoholic Beverage Association (ANBA)
As of this week, the Adult Non-Alcoholic Beverage Association (ANBA) has a branch in Europe with a new board of professionals from the beverage industry. The organization is committed to uniting non-alcoholic adult beverage brands around the world.Consumers increasingly prefer alcohol-free alternatives. To meet these needs, the Adult Non-Alcoholic Beverage Association (ANBA) is setting up its second division, representing producers in Europe.The first division, which was established in North America, has already contributed to the growth of the beer, wine, spirits and ready-to-drink cocktails sector. This has ensured that consumers have more and more choice of non-alcoholic drinks for every social occasion. This is now being extended to Europe to support the growth the beverage industry is experiencing.
Kimberly Williams‑Paisley Kicks Off Summer Travel Season with Hilton’s Cherry Blossom Cocktail
Actress and author Kimberly Williams-Paisley recently partnered with Hilton to kick off summer travel season.
Tourist boards look to their national cuisine to gain a competitive advantage over rival destinations, says GlobalData
As the travel industry’s recovery starts to gather pace, many tourist boards are looking to differentiate themselves from rival destinations by focusing on their cuisine rather than traditional natural hot spots, cities, or coastal locations, observes GlobalData, a leading data and analytics company.
Hilton Cooks Up Over 100 New Roles For Chef Recruitment Week
Hilton (NYSE: HLT) will host a Chef Recruitment Week from 9-13 May 2022, as it looks to fill over 100 roles within its bars and restaurants across the UK and Ireland.
From Seed to Fork
Cultures around the world are defined by their food and the surrounding heritages of cooking methods and tastes. Accordingly, planning where to eat is an integral part of purposeful travel. So integral, in fact, that the cornerstones of many hotels have become their restaurants. These eight properties have gone the extra mile in developing their food and beverage concepts to reflect their local cultures, with their in-house restaurants becoming places for guests to not only dine but to also discover local flavors in the most satisfying ways.
Meyer Jabara Hotels Offers Expert Advice on How to Better Manage Hotel F&B Amidst Today’s Labor & Supply Chain Shortages
As the hospitality industry continues to deal with the labor crisis, the surmounting lack of truckers is putting even more strain on hotel and restaurant operations. Fewer drivers means an increase in the price of goods and the cost of delivery. With people eager to travel again, hoteliers with food-and-beverage operations are asking “What can we do differently to run our f&b departments more efficiently?” Meyer Jabara Hotels, an industry leader in hotel food and beverage operations, says hoteliers can easily cut costs, maximize staffing, and emerge profitable in today’s challenged economy if they have the right strategy. The company has been boosting operating efficiencies of its 30 hotels and 20 food-and-beverage outlets, including 137,939 square feet of meeting and event space, for 47 years.
Gastronomic Getaways With Hilton
Travellers with a taste for upscale dining can combine incredible culinary experiences with some of Europe’s most desirable destinations, following the news that Hilton’s (NYSE:HLT) hotels are now home to seven Michelin stars across Europe. Great stays and great food go hand in hand – and none more so than with hotel restaurants that have achieved the much-coveted accolade of a Michelin star. This epicurean equivalent of the Oscars allows guests to graze (or gorge) on the finest food and drink without even leaving their hotel, all guests have to decide is where to start…
Introducing Taste and Place: The Design Hotels Book
A year ago, our team began the journey that would become Taste and Place: The Design Hotels Book. In a first for us, we used our annual anthology to undertake a broad and inclusive exploration of a single topic: food, an integral part of purposeful travel. While the heartbreaking war in Ukraine continues, we’d like to note our latest publication includes a beautiful story about how the kitchen creates camaraderie at Bursa Hotel, Kyiv, which has been forced to close its doors for now. The Bursa team is safe and has given us their approval to go ahead with the book release. We will donate this year’s online sale profits to a humanitarian action indicated by our two Ukrainian member hotels. Click here to shop the Design Hotels Book in our store on designhotels.com.
Interview: New York City's restaurant recovery has 'a lot of different factors at play’
NYC Hospitality Alliance Executive Director Andrew Rigie joins Yahoo Finance's Akiko Fujita to discuss job growth in leisure and hospitality compared to pre-pandemic levels and the outlook for wage increases.
Journeys to be savoured: InterContinental Hotels & Resorts draws international diners with bucket-list worthy dining experiences
InterContinental Hotels & Resorts, currently celebrating its Diamond Anniversary, has represented the best of international and local culinary expertise for the past 75 years. The brand’s acclaimed restaurants and bars around the world delight epicures with approximately 80 million meals every year, with each meal as distinct and inspiring as the destinations themselves.
2022 Top 25 Historic Hotels of America Most Unique Culinary Heritage and Culinary Traditions List Is Announced
Historic Hotels of America has many iconic and legendary hotels that have made important contributions to the culinary heritage and traditions of the United States. The Omni Parker House which opened in 1855 is famous for the creation of both the soft, warm Parker House Rolls and of the original Boston Cream Pie, which was named the official state dessert of Massachusetts in 1996. Tomato juice was the invention of a chef at French Lick Spring Hotel, concocted when the kitchen ran out of oranges for juice one morning at breakfast. The Green Goddess Dressing was created at the Palace Hotel in 1923. Several hotels honored in the 2022 Top 25 Historic Hotels of America Most Unique Culinary Heritage and Culinary Traditions List provide recipes so you can mix a cocktail or prepare a pie like the one you would enjoy as their guest.
Celebrate Cherry Blossom Season with 5 Cocktail Recipes from Hilton
Washington, D.C. will soon be filled with colorful shades of pink as the iconic annual cherry blossom season returns to the city. The 2022 National Cherry Blossom Festival officially runs now through April 17, with “peak bloom” forecasted to take place between March 22-25. This year’s festival also marks the 110th anniversary of the gift of the cherry blossom trees from the Mayor of Tokyo to Washington, D.C.
Food & Beverage: 10 new destination restaurants & bars
When talking about a destination bar or restaurant there is always one special component that makes it stand out from the rest. We can talk about a certain view or a dish, but what constitutes a truly unique place is the impression it leaves. To make Food & Beverage an experience itself, whether it’s a gourmet burger bar, a cocktail speakeasy or a Michelin chef’s table, we work with the leading talents and local producers, to imbibe each new bar and restaurant with its own distinct taste - its individual sense of place and identity.
Michelin star for Steigenberger Icon in Frankfurt
A tense wait has proved worthwhile. On 9 March 2022, the Guide Michelin revealed who the new stars of the German restaurant scene would be. The “Français” at the Steigenberger Frankfurter Hof, which is headed up by Patrick Bittner, was able to retain its star. Patrick Bittner, who fires the enthusiasm of guests with his creations inspired by French haute cuisine, was awarded his first star by the Michelin jury as long ago as 2009.