Breakfast is traditionally the most eaten meal in a hotel, and hotels invest a lot of time and effort to discover the most popular menu items. But how much leeway and budget does a chef have on creating the breakfast menu? It turns out that big brands do things much differently than independent hotels.
Both full-service and fast food restaurants are revamping their menus and rolling out more mobile ordering options, to the delight of diners. Customer satisfaction with the Accommodation and Food Services sector overall rises 1.8 percent year over year to a score of 79.4 on the American Customer Satisfaction Index's (ACSI®) 100-point scale. According to the ACSI Restaurant Report 2018, full-service restaurants jump 3.8 percent to an ACSI score of 81, while fast food establishments gain 1.3 percent to a score of 80.
Meyer Jabara Hotels (MJH) is on a mission. The hotel ownership and management company is implementing best practices for creating elevated and differentiated food-and-beverage experiences that generate higher average checks and boost guest satisfaction. To enable its associates to achieve and exceed these goals, MJH has established an F&B IMPACT Committee tasked with Initiating Major Progress Around Culinary Tactics. Comprised of five sub-committees, including a Unique Experiences Committee, Ala Carte Committee, Catering Committee, Purchasing Committee and Limited Service Committee, the team is responsible for driving consistency in food and beverage as a reason to choose Meyer Jabara Hotels as the place to stay, meet, play, celebrate, dine and enjoy life.
Textile degradation is an ongoing problem in the hospitality industry. Whites don't stay white . . . stripes fade and bleed . . . and the colors Ivory, Sandalwood and Black and can be unstable. To prevent these problems, Riegel, a division of Mount Vernon Mills, has created Linen Life solutions™, a worry-free textile program that uses colorGUARD™ technology to extend the lifecycle of the textile and ensure a color-rich product from the first wash to the last.
You may be relieved that the holidays are over, but now is the best time to set yourself up for a successful holiday season in 2018! Typically, the month of December is the highest grossing financial period of the year, so you want to take advantage of every opportunity. Below are seven ideas to help you create a program for private holiday parties that you can start selling right now.
Complimentary craft beers, local food trucks, and the perfect after-work atmosphere to mingle, without having to leave the hotel – the Residence Inn Mix has truly changed the way longer stay travelers experience "happy hour." This month, Residence Inn by Marriott is raising the bar for its popular evening social program with a new, elevated beer and wine program, featuring a carefully curated list of upscale beverage offerings.
With all eyes on Toronto during the city's annual film festival, Four Seasons Hotels and Resorts staged a surprise four-day experience highlighted by a one-night only celebration of artistry and imagination in the heart of the city.
Chef Walter Staib has been named the recipient of the Historic Hotels of America 2017 Historian of the Year Award. Chef Staib will be honored with this distinguished award on September 28, 2017 at the Historic Hotels Awards of Excellence Ceremony & Gala at The Omni Homestead Resort (1766) in Hot Springs, Virginia.
Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation hospitality software solutions and services, today announced that Koloa Landing Resort at Poipu in Koloa, Hawaii, has selected a suite of software solutions — including InfoGenesis® POS, InfoGenesis® Flex and rGuest® Pay — to streamline food and beverage operations and enhance guest service at the 306-unit luxury property.
Following the recent collaboration with (RED) in early March to launch the first-ever (ANDAZ)RED Suite at Andaz West Hollywood, the Andaz brand today announced a breakfast promotion with (RED), the AIDS organization founded by Bono and Bobby Shriver. Now through the end of June 2017, select Andaz hotels in the United States will join the fourth annual EAT (RED) SAVE LIVES campaign with an exclusive breakfast promotion that allows diners to turn what they eat for breakfast into a force to fight AIDS.
InterContinental® Hotels & Resorts is proud to announce the InterContinental Mark Hopkins San Francisco and Anna Ruiz, culinary student at the International Culinary Center, as the winners of the fourth annual Ultimate Culinary Clash, which took place on Thursday, May 18, 2017 at the InterContinental Mark Hopkins San Francisco hotel. With the assistance of the hotel's Executive Chef Michael Wong and student sous chef Sarim Yaun, also from the International Culinary Center, Anna received top honors while competing against three other culinary students who were paired with top chefs from InterContinental properties in the U.S. and Mexico. She received a $5,000 scholarship from the InterContinental brand and student sous chef Sarim Yaun received an additional $2,500 in scholarship.
IACC celebrated another year of excellence and innovation at IACC America's Connect in sunny southern California. Multipleeducational sessions, panel discussions, workshops and the annual Global Copper Skillet cooking competition were hosted by the UCLA Meyer & Renee Luskin Conference Center April 4-6, 2017, located on UCLA's main campus in Los Angeles.
The food and beverage (F&B) leader in the upper midscale hotel brand category is amplifying its offerings to further enhance the guest experience – and bolster ROI for hotel owners. Hilton Garden Inn, an award-winning brand from Hilton (NYSE: HLT), today announces the transformation of its F&B concept to address consumers' changing dining preferences, such as healthier and more organic menu choices, enticing new flavors, around-the-clock retail availability, and a more social setting for restaurant and bar service.
Omni Hotels & Resorts and Rioja USA are excited to announce an exclusive partnership for the luxury hotel brand's 2017 "Flavors of the World" series. Returning Oct. 1 2017, and available through Dec. 31, 2017, the annual culinary program will be known as "Discover Rioja" and will spotlight this north-central region of Spain and its undiscovered culture, wine and cuisine through signature Omni programming nationwide.
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated. Restaurants and servers began to more effectively respect diners with food sensitivities and allergies, for example. The rising number of food delivery methods (thank you, Uber eats) and apps are notable. We also, thankfully, witnessed fast food and fast casual/quick service restaurants 'cleanse' their ingredients of antibiotics, GMOs and hormones. Chefs and restaurateurs paid close attention to their patrons' needs and ambitious food and beverage executives even gleaned social media sources to stay on top of forthcoming trends to keep ahead of the curve. Adaptation to respond to what the masses crave makes for a forward-thinking chef and restaurant proprietor, resulting in successful dining experiences for guests.
Agilysys, Inc. (Nasdaq: AGYS), a leading global provider of next-generation hospitality software solutions and services, today announced that The Mark Hotel in New York City has selected InfoGenesis® POS and InfoGenesis® Flex to streamline food and beverage operations at the 150-room luxury property. The agreement continues the expansion of the company's leadership position in the upscale hotel and resort market.
The World Food Travel Association (WFTA), the world's leading authority on food and beverage tourism, today announced the speaker lineup for its 2017 FoodTrekking World convention, taking place April 2-4, 2017, in Portland, Oregon, USA. Eight world-class, inspirational speakers and leaders in food tourism thought-leadership will share their knowledge to help attendees take advantage of the intersection of food and travel.
The National Restaurant Association (NRA) and the American Hotel & Lodging Association (AHLA) today announced a partnership for the largest foodservice trade association in the world to acquire the training business assets and products of the American Hotel & Lodging Association Educational Institute (AHLEI). Currently owned by AHLA, AHLEI is recognized as the training and certifying body for the hospitality industry.
Want to see something really cool at HX: The Hotel Experience in New York? Today, Ramler International is drawing crowds in Booth #2654 at the Jacob K. Javitz Convention Center. What's got hoteliers and restaurateurs "Oohing" and "Aahing" are two solutions with mobility at the core. The modular and easily maneuverable "Elements Live Cooking Station" is a sleek, portable, stainless steel cooking table with induction cooking and warming surfaces that chefs and catering staff love; and, the "Connect Chair" grants the No. 1 wish of today's mobile-dependent meeting goers: "If only I could charge my devices without leaving my seat."
ReactorNet, a premier provider of cloud-based collaborative spend management solutions for medium- to large-sized companies, today announced that Foodbuy, LLC, a wholly owned subsidiary of Compass Group North America, has selected ReactorNet's EPRO to power a new customer eprocurement portal to support their clients across multiple verticals including Hospitality, Healthcare and Education. EPRO is an award-winning Procure-to-Pay platform allowing buyers to directly collaborate with suppliers to gain control of spending while maximizing purchasing power.