Hilton Chefs Share Recipes for Red Velvet Cake Day
To commemorate Red Velvet Cake Day yesterday, Hilton is sharing details on one of the most iconic food and beverage firsts from the global hospitality company – the red velvet cake.
News
‘The Waffle Lady’ at Hampton Inn & Suites Jacksonville Shares Her Favorite Recipes
That heavenly smell, the drizzle of syrup, and the way a waffle cracks when the fork pierces that delicious first bite—there’s simply so much to love about this go-to breakfast treat, especially today, National Waffle Day. And possibly no one is more enthusiastic to celebrate than Regina Triche, a team member at Hampton Inn & Suites by Hilton Jacksonville who’s been dubbed "The Waffle Lady."
St. Regis Hotels & Resorts Unveils Champagne Sabrage Masterclasses
Honoring St. Regis Hotels & Resorts’ long-standing tradition of sabrage, the brand is delighted to announce the launch of private champagne sabrage masterclasses at all properties across North America. Launching this summer, guests and locals alike will have the opportunity to book a private champagne sabering masterclass led by an expertly trained St. Regis Butler at The St. Regis Atlanta, The St. Regis Aspen Resort, The St. Regis Bal Harbour Resort, The St. Regis Deer Valley, The St. Regis Houston, The St. Regis New York, The St. Regis San Francisco, The St. Regis Toronto, and The St. Regis Washington D.C.
Palisociety Debuts New Culinary Ancillary, “Palisociety Dining Group,” With The Addition Of Creative Director Of Food & Beverage, Casey Lane
Los Angeles-based Palisociety, one of the fastest growing independent hotel brands in the country, will usher in a forward-thinking chapter of growth and expansion with the debut of the Palisociety Dining Group this summer.
“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.
Is your California alcoholic beverage outlet ready for new August 1, 2022 ABC certification of all alcoholic beverage servers and managers?
A new law that many of the affected people have never heard about becomes effective July 1, 2022. It all involves liquor licenses from the California Department of Alcoholic Beverage Control (“ABC”) and persons employed by such licensees to serve alcohol to patrons.
By Jim Butler, Partner & Co-Chair Hospitality Practice, Blank Rome LLP, Blank Rome
How the pandemic has changed hotel breakfasts
Hotel breakfasts aren’t what they used to be. The pandemic has changed them, sometimes making them better, sometimes making them more expensive and sometimes making them vanish. And as many travelers are about to discover this summer, the changes may be permanent.
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.
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.
C3—Fastest-Growing Food Tech Platform— Launches Culinary Partnership with The Westin Las Vegas Hotel and Highgate
Sam Nazarian’s C3 (Creating Culinary Communities), the fastest-growing global food tech platform, today announced a partnership with The Westin Las Vegas Hotel & Spa. As part of the deal, C3 will assume daily operations of in-room dining and local deliveries. Adding to C3s current operations at the highly-acclaimed Mandalay Bay Resort and Casino, the partnership will service nearly 75,000 hotel rooms around the world, signifying C3’s work with two of the most prominent hotel properties on the Las Vegas strip. The partnership with The Westin Las Vegas Hotel & Spa, which is managed by premier hospitality investment and management company, Highgate, adds to C3’s successful ventures in 2022, including, but not limited to, Graduate Hotels and expanded operations at Las Vegas’ Mandalay Bay, SLS Baha Mar, and SLS Dubai.
Worried About Keeping Your New Year’s Resolution While Traveling? Hilton Honors is Here to Help
As we look ahead to early 2022, healthy eating — the No. 1 New Year’s resolution year after year — will be top of mind and a priority for many. Even while traveling, people expect restaurant menus to offer items that fit into their dietary needs and preferences.
James Beard Foundation Releases Winter 2021 Survey Results on Health of the Restaurant Industry This Season
The James Beard Foundation unveils results from its Winter 2021 Survey, which polled their network of chefs and restaurant owners on the health of their business and the top challenges the restaurant industry is facing this winter. The survey also explores chefs and restaurateurs’ thoughts regarding how their businesses could survive the winter season amidst the ongoing COVID-19 pandemic. Ultimate findings show that restaurants face a precarious future heading into the winter season. While many restaurants are more confident in their business’s survivability than they were in 2020, independent restaurants nationwide are still at risk of closing.
Hyatt Introduces New Zero Proof Beverage Program in Response to Travelers’ Increased Focus on Wellbeing and Growing Interest in Alcohol Alternatives
Hyatt Hotels Corporation (NYSE: H) announces today the introduction of Zero Proof, Zero Judgment – a beverage program that will bring dedicated zero proof beverage options to several U.S. hotels across Hyatt’s Alila, Andaz, Destination by Hyatt, Hyatt Centric, JdV by Hyatt, The Unbound Collection by Hyatt and Thompson Hotels brands. In response to travelers’ changing alcohol consumption habits and increased focus on their wellbeing, Zero Proof, Zero Judgment launched in August 2021 with many beverages featuring products from leading liquor replacement Ritual Zero Proof and carbonated mixer supplier Fever-Tree. Hyatt’s creative beverage approach comes as 52% of Americans are actively trying to drink less alcohol (Source: Beverage Daily, Circle Up Growth Partners, Oct. 2020) and nearly 50% of travelers surveyed in October 2021 said they’re likely to choose a non-alcoholic beverage over a beer or cocktail (Source: Hyatt Travel Pulse). Zero Proof, Zero Judgment aims to meet a growing demand from consumers to enjoy imbibing regardless of alcohol consumption preference.
Aloft Hotels Turns Up the Volume on Breakfast with New Menu Across More Than 150 North American Hotels
Aloft Hotels, the innovative brand for music enthusiasts and tech-savvy travelers part of Marriott Bonvoy’s diverse portfolio of 30 extraordinary brands, announces a rebooted breakfast concept at over 150 hotels across North America, beginning this November with a full rollout by January 2022.
Ramada by Wyndham Hosts new Video Series Highlighting North America's Culinary Gems
Ramada® by Wyndham, one of the most recognized hotel brands in the world with more than 800 hotels across over 60 countries, today launched "Sample the World® with Ramada," a new digital video series designed to take travelers on a globally-inspired culinary journey across North America. Hosted by Grammy-nominated musician and Le Cordon Bleu-trained chef, Kelis, the series spotlights a diverse array of restaurants celebrated for both their culture and their cuisine.
Four Seasons Hotel Atlanta Welcomes Chef India Johnson For Limited-time Collaboration At Bar Margot
Four Seasons Hotel Atlanta has added two new dishes to its menu as part of a special collaboration with Atlantan Chef India Johnson - Chef India’s Honey Hot Lamb Chops and Chef India’s Honey Hot Salmon. However, this joint effort goes beyond just another pop-up; what began as a moment of appreciation for a local, self-taught cook has evolved into an inclusive partnership between the Hotel’s globally trained chefs and an up-and-coming local culinary talent, debuting her first home-cook brand.
Charlestowne Hotels Raises The Bar On Hotel Food and Beverage
Charlestowne Hotels, the innovative, full-service hospitality management company, emerges as a leader in the food and beverage space with the debut of six new concepts this year, including the company’s first standalone bar and restaurant.
Chef Gordon Ramsay Set To Debut Largest HELL'S KITCHEN Concept To Date At Harrah's Resort Southern California
Harrah's Resort Southern California announced their partnership with celebrated multi-Michelin-starred chef and television personality Gordon Ramsay to launch a brand-new HELL'S KITCHEN restaurant, set to debut in Spring 2022.
Epicurean Ventures For The Travel Recovery
We’ve always espoused the mantra that the core of any property’s success is their F&B. Some golf, some are into wellness, but everyone eats. As demonstrated by a property we acted on as asset manager a few year’s ago, a property can even overcome deficiencies in their rooms’ product through a focus on exceptional dining.
By Larry Mogelonsky and Adam Mogelonsky
America's Great Restaurant Rebound
The pandemic has hit America’s food and beverage industry hard, with restaurants and cafes bearing the full brunt of social gathering restrictions. Many were forced to offer takeaway only during the lockdowns. When they reopened, they had to adhere to capacity restrictions. While some were able to endure the difficult period by securing funds through the Paycheck Protection Program, other establishments were not so lucky and closed permanently. It is clear, however, that Americans are eager to return to their favorite restaurants and bars, and the sector is poised to make a formidable comeback this summer. The U.S. restaurant industry continues to evolve and innovate, and there are several important trends to keep an eye on.
By Rodney Clough, President - HVS Americas, Denver, HVS