News

March 9, 2016

BLLA’s Annual Boutique Hotel Investment Conference Returns to New York, June 2016

The Boutique & Lifestyle Lodging Association (BLLA) has announced its most prestigious annual Boutique Hotel Investment Conference will be held at the Florence Gould Hall of the French Institute, New York. This esteemed event will bring together hospitality's most sought after developers, financiers and hotel luminaries to discuss the value of the boutique hotel industry today.

BLLA

Opinion Article

February 23, 2016

Seven Steps to Food Cost Control

After I returned from Viet Nam in 1971 I completed my senior year of college at the hotel school of Florida State University. The Chair of the department was Peter Dukas who taught a class on food & beverage management which used a text book he had authored called, "How To Operate A Restaurant". Long ago, I loaned the book out and never got it back so I can't quote him exactly.

By Kirby D. Payne, Founder and President, HVS

February 19, 2016

Cornell Roundtable Examines Food and Beverage Entrepreneurship

Entrepreneurs face numerous internal and external challenges in expanding their operations. This is particularly true of food and beverage (F&B) businesses, which face such internal issues as building their operating systems and corporate culture as well as such external issues as a crowded and fickle marketplace. These and other issues are covered in the latest report from the Cornell Center for Hospitality Research (CHR), which has published the highlights of the October 2015 Food and Beverage Entrepreneurship Roundtable, held at the Cornell School of Hotel Administration (SHA). More than thirty F&B industry representatives attended the roundtable. Key points of their discussion are presented in "Authenticity in Scaling the Vision: Defining Boundaries in the Food and Beverage Entrepreneurship Development Cycle," written by roundtable chairs Mona Anita K. Olsen and Cheryl Stanley. Olsen is an assistant professor and director of the Pillsbury Institute for Hospitality Entrepreneurship at SHA, where Stanley is a lecturer. The report is available from CHR at no charge. Said Olsen: "Entrepreneurship is everywhere. Working to combine the disciplines of entrepreneurship and food and beverage at this roundtable fostered a rich discussion; the discussion resulted in new ideas and engaging debate on how to continue to move the global hospitality industry forward. It renewed my focus on the power of encouraging multidisciplinary discussions to develop creative solutions to common industry challenges. " Roundtable participants noted that the challenges for entrepreneurs begin right at the outset, with the development of the F&B venue. This development involves five phases: launch of the venue, including how to define the guest experience; the creation of operational functionality by strategically planning out the design, flow, and efficiency of a defined space; development capacity; post-opening considerations, including operating systems; and culture development. Participants particularly highlighted the importance of culture in the growth of a business. They suggested that intrapreneurship needs to be fostered in the culture of an organization and in an educational curriculum for those who are preparing to enter the industry. Focusing on the beverage industry, the panel examined distribution methods for a crowded marketplace, including the importance of face-to-face sales. The proper application of technology is unavoidably essential for a successful F&B operation, and an entrepreneur must identify the point at which technology detracts from the guest experience, how to minimize operational risk from technology, and how to maximize consumers' adoption rates. "As an educational program that encourages the entrepreneurial spirit, we need to nurture the conversations between entrepreneurs, students, and professors so the passion and learning opportunities can thrive. This roundtable accomplished just that," said Stanley.

CHR

Maxi-Movers by ChemTainer.com

January 29, 2016

Pepsi Unveils New Hospitality Venture with Launch of Kola House

Today, Pepsi announces its plans to launch Kola House, the first experimental kola bar, restaurant, lounge and event space to open in the U.S. market. This first-of-its-kind hospitality venture is set to open its doors in spring 2016, with its flagship location in New York City's Meatpacking District.

PepsiCo

New York, New York, United States

Supplier News

January 25, 2016

Maxi-Movers by Chem-Tainer Industries Expands in California and into Texas and Georgia

"The Cart Guys®" at Maxi-Movers, a manufacturing division of Chem-Tainer Industries that first introduced and pioneered the use of industrial plastics for linen and textile transport applications, or "Poly Carts", confirmed that the construction of their new 7,000 sq. ft. factory in Northern California is nearing completion.

Ernest - Lighthouse's AI for hoteliers

Supplier News

December 2, 2015

Colicchio Consulting Lands Top Chef Kevin Sbraga for Hallmark Partners’ “Unity Plaza” Mixed Use Town Center Development in Jacksonville

The world's best restaurants have always been great places to dine, and they've also been the vehicles of choice for guests to "see and be seen." Now, those same restaurants are also considered to be critical strategic assets for mixed use developers, serving as communal gathering spaces and drivers of retail and real estate sales, both commercial and residential.

Colicchio Consulting

jacksonville, Florida, United States

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Lighthouse

November 5, 2015

Kinseth Hospitality Announces Grand Opening On Twelve01 Kitchen & Tap In Coralville, Iowa.

Kinseth Hospitality Companies is pleased to announce the Grand Opening of the Twelve 01 Kitchen and Tap. At a ribbon cutting ceremony, that took place on November 4, General Manager Dave Davis, Director of Sales Stacy Strother, and Owner Bruce Kinseth, of Kinseth Hospitality Companies, shared a few words of excitement about the revitalization of the restaurant and hotel complex located at the intersection of I-80 and 1st Avenue in Coralville, Iowa. Davis also revealed plans to make some major upgrades to the hotel side of the complex announcing that the Holiday Inn will be converted to an all new Radisson Hotel near the first of the new year.Over three hundred guests attended the event and were able to enjoy live music, drink pairings and menu sampling, as well as partake in tours of the newly renovated space.The new restaurant's concept was created and will be managed by Kinseth Hospitality Companies, which is located in North Liberty. Executive Vice President, Bruce Kinseth began plans for the Twelve01 about a year ago, and was looking to update the former River City Beefstro that resided in the building for many years. "We wanted to bring in new ideas and transform the space that could serve the Iowa City/Coralville area, in a new modern and innovative way" says Kinseth. Twelve01 Kitchen and Tap focus on local brews, premium wine selections, and fresh food. Visitors will find all Iowa craft beers from breweries around the state that will be rotated seasonally. Currently, their taps feature selections from Backpocket, Sutliff, Millstream, Kalona, Lion Bridge, Exile, Peacetree and Confluence.An extensive wine list invites the choosiest of enthusiasts to try something new—whether by bottle or a variety of sampling glasses. Wines are displayed on an impressive wine wall that is centered in the middle of the restaurant for viewing. Their drink selections extend into their fresh, innovative and unique menu items. Specialties include a variety of fresh, house-made items, including hand-made USDA Choice Angus burgers with fresh-cut French fries, sandwiches, steaks, and classic Iowa comforts such as "Herky's Mac and Cheese" and Steak Deburgo. "We're excited for guests to enjoy the guacamole made table-side," added Kinseth. "For those looking for something made fresh on-the-spot—this is it." Starting this month the restaurant will be open for breakfast, lunch, happy hour, and dinner! Kinseth Hospitality Companies is dedicated to the local community and manages four local hotels including the Holiday Inn, Hampton Inn & Suites, Holiday Inn Express & Suites, and Super 8, all of which are located in Coralville. For more information about the restaurant visit www.twelve01kitchenandtap.comAbout Kinseth HospitalityKinseth Hospitality is a leading hotel management, development and ownership company. Kinseth has a proven track record of developing and operating award-winning hotels, restaurants and meeting facilities. Kinseth Hospitality is based in North Liberty, Iowa, and currently operates over 65 hotels and 6 branded restaurants in 13 states. For more information regarding KHC please contact our Corporate Sales and Marketing Team at 319-626-5600 or visit www.kinseth.com.

Kinseth

Coralville, Iowa, United States

September 9, 2015

The Hotel at Kirkwood Center Welcomes Oetker as Pastry Chef

The Hotel at Kirkwood Center recently hired Christopher Oetker as pastry chef. Originally from Grundy Center, Iowa, Oetker attended Kirkwood Community College from 2001 to 2003. He went on to graduate from The French Pastry School in Chicago in 2004. Prior to joining The Hotel, Oetker made cakes out of his home and was the owner and operator of Christopher Ryan Confections at NewBo City Market. He created specialty wedding cakes including gluten-free, vegan and other pastry options.

September 9, 2015

The Hotel at Kirkwood Center Welcomes Michael Kelley as Chef de Cuisine

The Hotel at Kirkwood Center is pleased to announce Michael Kelley as Chef de cuisine. For Chef Kelley, food was a passion long before it became a career. More than two decades ago, Kelley decided that when he retired from the U.S. Army he would pursue his interest in cooking. After 20 years of service, Kelley entered the Kirkwood Hospitality Arts program.

Opinion Article

April 1, 2015

Delivering Food To The Front Door: A New, Or Very Old, Convenience?

Abstract: A century of commercial competitive conflict between the grocery (food at home or "FAH") and restaurant (food away from home or "FAFH") distribution channels is now being fought on an unexpected but previously contested battlefield: who will own the "convenience" of delivery in the consumer's mind.

By Chris Muller, Professor of the Practice, Hospitality, Boston University School of Hospitality Administration

Opinion Article

March 25, 2015

When The Glass Runneth Over

The folks behind Katsuya, the successful group of Japanese restaurants developed by Sam Nazarian's SBE group, do a great job at training their staff. A repeat guest at their restaurants is more than likely guaranteed good, informed service. Personally, I have always wondered how the servers get the orders right most of the time in spite of the loud music and the accompanying "authentic" shouted greetings of the sushi chefs.

By Benoit Gateau-Cumin, Chief Recruiting Officer, The Boutique Search Firm

California, United States

February 10, 2015

NYU School of Professional Studies Tisch Center for Hospitality and Tourism Offers Interactive Course on the Inner Workings of the Wine Business in Spring 2015

Wine professionals and consumers alike will gain an insight into the inner workings of the wine business in a new hands-on course, Beverage Management: Sales, Service, and Buying Strategies for Hospitality Professionals. Offered this spring by the NYU School of Professional Studies Tisch Center for Hospitality and Tourism, the course provides the foundational skills and knowledge necessary to successfully run a wine program. This 10-week program, developed with American Sommelier, a leading educational organization for wine-industry professionals and consumers, will introduce students to core concepts related to service, financials, inventory, communication, and suppliers. Students will learn how to perform basic table service; decant wine; use a variety of sommelier tools including an Ah-so and Durand; develop a wine list from start to finish; price products appropriately and understand wine program budgeting; and negotiate supplier relationships effectively. The course will run on Tuesdays, March 3 to May 5, from 6:20 p.m. to 8:50 p.m. at the School's Midtown Center, 11 West 42nd St. The new course is taught by Andrew Bell, president and cofounder of New York-based American Sommelier. Bell opened a wine shop in Paris in 1992, started his Paris-based education toward becoming a Sommelier, and then joined the two-star Michelin team at Restaurant Guy Savoy. His passion for wine led him to start American Sommelier, where he helped to produce the "Best Sommelier in America" competition. He created the curriculum for the blind tasting course in 2004 as well as reorganized the classes to be more user-friendly. He has trained thousands of sommeliers in the United States.Beverage Management: Sales, Service, and Buying Strategies for Hospitality Professionals is part of a new Certificate in Restaurant Entrepreneurship to be launched in Summer 2015 by the School's Tisch Center for Hospitality and Tourism. Other courses will include Global Trends in Food, Beverage, and Restaurants; Restaurant Budgeting and Cost Controls; and Restaurant Layout Design."As beverage programs serve both to drive guest satisfaction and a dining operation's bottom line, we are delighted to add this course to our upcoming Restaurant Entrepreneurship Certificate and to work with the leading organization in wine education, American Sommelier, to craft an exceptional learning opportunity for our students," said Donna Quadri-Felitti, clinical associate professor and academic chair of the School's hospitality and tourism programs. She added, "This new course and others in the Certificate address the legal and financial acumen fundamental to success as well as remaining relevant to consumer trends."For more information, visit sps.nyu.edu/tisch/noncredit, [email protected], or call 212-998-9100.

NYU

New York, New York, United States

February 4, 2015

Class Act’s Dennis Receives Top Honors

Daniel Dennis, chef de cuisine at The Class Act Restaurant, Cedar Rapids, was named Superior Chef and earned overall second place honors at the Taste of Elegance Pork competition in Des Moines earlier this week.

University of New Hampshire

January 23, 2015

UNH Hospitality Management Program Hosts Nassikas Lecture Series

The University of New Hampshire Hospitality Management Program will host its first Nassikas Lecture Series on service standards April 10, 2015, 1:30 p.m. at the Peter T. Paul College of Business and Economics. The lecture will kick off with keynote speaker William Nassikas, president and chief operating officer of Westroc Hospitality, followed by a panel discussion with individuals who will share their expertise on the importance of service standards. They include Morreen Bayles, founder of Restaurant Concepts; Elizabeth Mullins, vice president and area general manager of The Ritz-Carlton, Washington, D.C.; and Bob Dunigan, senior vice president, shared services at Four Seasons Hotels and Resorts. Individuals can register for the free event at https://paulcollege.unh.edu/Hospitality-Management-Nassikas.

Durham, New Hampshire, United States

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January 23, 2015

Mandarin Oriental, New York Announces Pop-Up Restaurant with Three-Michelin Chef Eneko Atxa of Spain

Mandarin Oriental, New York is delighted to welcome Three-Star Michelin Basque Spanish Chef Eneko Atxa to Restaurant Asiate for an exclusive, three-night Eneko Axta at Restaurant Asiate culinary pop-up showcasing his creative cuisine in New York City for the first time from February 18 to 20, 2015.

Mandarin Oriental

New York, New York, United States

Pyramid Global Hospitality

January 23, 2015

Benchmark Resorts & Hotels and Personal Luxury Resorts & Hotels Celebrate "National Soup Month" in January

January is National Soup Month, celebrating a dish that is as old as cooking itself. Chefs from restaurants at Benchmark Resorts & Hotels® and Personal Luxury Resorts & Hotels® provide striking new takes on this iconic comfort food. Their recipes from around the country rely on local ingredients combined in fresh, flavorful and healthy ways. With virtually every culture in history having its own versions of this culinary classic -- from delicate bisques to hearty stews - today craft beers add unique flavors to soups made of local cheeses, and Florida Stone Crabs, trout fresh from mountain streams, Atlantic clams, spiny lobsters, California sunchokes, Tennessee salsify, as well as Southwestern corn compose soups in Benchmark kitchens across America, making National Soup Month a celebration indeed.

January 21, 2015

The Hotel at Kirkwood Center Welcomes El Haoud as Banquet Manager

Originally from Ben Ahmed, Morocco, Mourad El Haoud is a 2002 graduate of the Institute of Tourism and Hotels Technology in Morocco. In 2003, Mourad moved to the United States where he refined his customer service and hospitality skills while working at Walt Disney World. A valued team member since The Hotel's opening in 2010, Mourad says he takes pride in the hospitality and professionalism The Hotel provides to each and every guest.

December 22, 2014

Marriott Launches CANVAS, A Global Concept Lab For Food And Beverage Ideas

In a move to harness the passion of a generation of food and drink entrepreneurs, Marriott International is launching CANVAS. The first-of-its-kind hotel industry program is a global incubator that will help hungry entrepreneurs realize their vision for amazing food and drink concepts in the company's hotels. The program builds on Marriott's entrepreneurial heritage dating back to 1927 when the company's founder J. Willard Marriott opened a nine seat A&W root beer stand in Washington, DC.

Marriott

October 21, 2014

Delicious And Fun - Hotel At Kirkwood Center Staycation Enthusiasts Enjoy The Best Of Both Worlds

When Pam and Roger Hanson of Wichita, KS, were looking for a unique experience that included fun and great food, they packed up the car and came straight to Cedar Rapids. "Friends of ours live in Swisher, Iowa. On a recent visit to Wichita, they raved about a Staycation they had done earlier," Pam said. "We have eaten at The Hotel at Kirkwood Center when visiting them, but never had the opportunity to stay in one of the lovely rooms.