Food & Beverage USA & Canada News

April 10, 2012

Culinary alum puts on an appetizing show | Kirkwood grad Ben Smart represents true motto of the college

At Kirkwood Community College, you really can start here and go anywhere. The mantra is well illustrated by Ben Smart. The 2007 graduate of the Kirkwood Culinary program is now the sous chef at one of the Pacific Northwest's trendiest restaurants, The Herbfarm. Smart recently shared his experiences and insights during a demonstration at Kirkwood featuring the cuisine of the Pacific Northwest. The demonstration was part of Kirkwood's guest chef series.

The Hotel at Kirkwood Center

Cedar Rapids, Iowa, United States

Press Release

March 7, 2012

Delicious Inspiration

Annually, The Hotel hosts an invitation-only Wedding Menu Tasting event. Brides-to-be, their grooms and family guests gather as a group to experience The Hotel's ambience and peruse an extensive list of exotic flavors and fresh ingredients, sampling hors d'oeuvres, entrees, salads and, most importantly, designer desserts and cakes.

The Hotel at Kirkwood Center

Cedar Rapids, Iowa, United States

Press Release

January 11, 2012

Award-winning chef to give demonstration at Cornell student-run conference

"You can be innovative and cheesy or innovative and productive, and the most important part of service innovation is to be productive and efficient," said Keane. "Keeping current is important, but at the end of the day, you have to have the basics right. A lot of what we do is make sure the butter is spreadable and the bread is warm; if you don't have the basics down first, innovating the process will not make a difference."

Cornell

Ithaca, New York, United States

Press Release

December 21, 2011

The Sky's the Limit for Maximizing Hotel Revenue in Manhattan | Jones Lang LaSalle Hotels Survey

The bar climbs higher Thirty-five hotels totaling 9,600 rooms in New York City feature a rooftop bar, representing 12 percent of New York City's total hotel room supply. Lifestyle boutique hotels are still the most prevalent properties offering rooftop bars; however, international hotel chains have entered the rooftop bar arena, representing nearly a third of the total number of rooms.

JLL

New York, New York, United States

Press Release

November 18, 2011

Morgans Hotel Group to Acquire Leading Lifestyle Food and Beverage Company - The Light Group

Morgans Hotel Group Co. (NASDAQ: MHGC) ("Morgans" or the "Company"), today announced that it has entered into a definitive agreement to purchase a 90% controlling interest in The Light Group ("TLG"), a leading lifestyle food and beverage company currently operating numerous venues for MGM Resorts International ("MGM"). This acquisition, while being immediately accretive to the Company's earnings, also provides Morgans with a first class food and beverage platform, a creative and experienced management team, and renowned brand names.

Morgans Hotel Group

United States

Press Release

September 21, 2011

IHMRS to Debut New Hotel F&B Zone at November Event

"The Hotel F&B Zone was created to accommodate the sourcing needs of food and beverage executives from across the country who attend the IHMRS annually, offering them a defined, exclusive area in which to shop for products," said Lynn White, show manager. "This includes executives from casinos, hotels, military lodging, and resorts."

GLM® | a dmg world media business

New York, United States

Press Release

September 12, 2011

Canadian Hotel Restaurant Trends

The article briefly outlines the challenges that food and beverage outlets in hotel have faced in the past, as well as recent and current trends that are occurring to address these challenges. the common hotel restaurant has undergone significant changes in the past decade as a result of shifting consumer tastes, economic trends, and perceived revenue-generating ability. What was once a basic amenity to satisfy the needs of travellers has begun to shift into a dynamic conceptually based restaurant that adds to the overall guest experience and increases local awareness and brand image...

HVS

Canada

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Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.

Hospitality Net

External Article

July 26, 2011

Inside the Marriott test kitchen: trying Courtyard's new Bistro concept | gadling.com

Several weeks ago, we were invited to Marriott's Bethesda, Maryland headquarters to meet with hotel executives and experience the "belly of the beast," so to speak - the Marriott Test Kitchen, where dishes for the chains' more than 1,000 restaurants are created, tested and perfected. For this experience, we, along with several other food and travel bloggers, offered our opinions on dishes for the chain's new "Eat. Drink. Connect." Bistro concept, which was first unveiled 2007 and is expected to be implemented across all U.S. Courtyard hotels by 2012. At present, more than 338 hotels have the Bistro concept in place.

United States

Press Release

May 10, 2011

Morgans Hotel Group Enters Into Agreement to Acquire Remaining Equity and Control of Food and Beverage Joint Ventures

The transaction will convert CGM's long-term management arrangements to short-term cancellable management agreements for each property. CGM will continue to manage the operations for a transitional period while Morgans reassesses its food and beverage strategy. As part of the agreement, MHG's ownership interest in the Asia de Cuba brand, and all intellectual property connected therewith, will be transferred to CGM. The transaction is expected to close in the second quarter of 2011 and is subject to satisfaction of certain closing conditions.

United States

External Article

March 25, 2011

Hotels put healthier choices on their menus | usatoday.com

Forget those late-night cheeseburgers ordered from room service. Hotels increasingly are filling menus with low-calorie, low-fat options so you can eat healthy on the road. Among nods to the health-conscious: Hilton will feature low-calorie, low-fat breakfast options at all its hotels by the end of April.

USA TODAY

United States

Press Release

March 7, 2011

Caesars Palace and Nobu Hospitality Plan to Open in Las Vegas the First-Ever Nobu-Branded Hotel, Restaurant and Lounge Concept

Caesars Palace Las Vegas and Nobu Hospitality announced that they have signed a non-binding letter of intent to develop the world's first Nobu Hotel, an innovative concept that will integrate an exclusive hotel tower with the first Nobu restaurant and lounge on the Las Vegas Strip. The planned development would further the tradition of world-class accommodations and service that is synonymous with the resort's luxury brand. In announcing this tactical relationship, Nobu Hospitality has reinforced its focused growth strategy, expanding through the complete hospitality spectrum.

Caesars

Las Vegas, Nevada, United States

Press Release

January 4, 2011

Posh on a Plate | The Hotel at Kirkwood's unique Class Act Restaurant

Don't make the Black Angus steak, unless you plan to rock the Black Angus steak. It's not an ordinary steak, and the Class Act Restaurant would never treat it like one. Only the freshest quality ingredients are allowed in the kitchen of the Corridor's newest and tastiest restaurant.

The Hotel at Kirkwood Center

Cedar Rapids, Iowa, United States

Press Release

December 7, 2010

Benchmark Hospitality Names Taylor Amara as First Recipient of the Bob Zappatelli Culinary Arts Scholarship

Last year, Benchmark Hospitality International established the Bob Zappatelli Culinary Arts Scholarship in partnership with The James Beard Foundation, based in New York City. The annual scholarship celebrates the life of the company’s first vice president food & beverage, the late Bob Zappatelli, and serves as a memorial to his unforgettable magnetism and enthusiasm for the advancement of the culinary arts. Benchmark Hospitality is pleased to announce that Taylor Amara of Chatham, Massachusetts, is the first recipient of the Bob Zappatelli Culinary Arts Scholarship.

Pyramid Global Hospitality

United States

Press Release

December 1, 2010

Intercontinental Cuisine at Kirkwood: Acclaimed chef-educator Paolo Monti and Iowa culinary program share long, savory partnership

From the opening words of his online biography, even a casual observer might detect the subtle wit and la dolce vita approach to life inherent in Paolo Monti. The veteran chef/educator/promoter/entrepreneur has endeared himself to thousands of visitors frequenting his "Cucina Italiana" cooking school in Lucca, Italy. For nearly a decade, Chef Paolo has also exported his authentic, understated style to students, faculty and friends of Kirkwood Community College in Iowa. By turns host and guest, Monti has infused his learned and lived culinary wisdom to hundreds from the Hawkeye State.

The Hotel at Kirkwood Center

Cedar Rapids, Iowa, United States

Ad Be seen. Be trusted.

Why Hospitality Net Leads B2B in Hospitality

Learn what makes us the industry-leader in what we do.

Hospitality Net

Press Release

November 4, 2010

Cornell Hospitality Quarterly Study: Restaurant Review Comments Tend to Be Fair and Favorable

Contrary to the fears of many restaurateurs, the comments on electronic restaurant review sites tend to be fair and reasonable, according to a hospitality study published in the November 2010 issue of the Cornell Hospitality Quarterly (CQ). The featured article, "Electronic Meal Experience: A Content Analysis of Online Restaurant Comments," by Ioannis S. Pantelidis, can be viewed online.

CHR

United States

Press Release

June 28, 2010

A Room with a (Culinary) View

A ROOM WITH A (CULINARY) VIEW: New Kirkwood teaching hotel features an innovative space for learning, demonstrations and wide potential connections. Tucked into the back of a pioneering educational facility is a classroom that can stop a tour group in its tracks, a place designed to be at once functional, flexible and impressive. By the late summer of 2010, the room will be tested for all those attributes and more.

The Hotel at Kirkwood Center

Cedar Rapids, Iowa, United States

Press Release

April 29, 2010

Meet Market: Grand Hyatt New York City Luxury Hotel Launches Innovative Grab-And-Go Restaurant Concept To Reinvent Room Service

– Grand Hyatt New York is changing the face of hotel room service and dining with the launch of Market, its new instant-gratification food and beverage venue slated to open on Monday, April 5. Situated in the New York City luxury hotel’s lobby, Market will bring the best of New York’s tastes and treats to the Grand Central neighborhood including Roasting Plant, Tisserie, Chickalicious and Macaroon Café NYC.

Hyatt

New York, New York, United States

Press Release

February 17, 2010

Restaurateur Sheila Laderberg to Speak at the Cornell School of Hotel Administration

Restaurant entrepreneur Sheila Laderberg will be the featured speaker in the Conversations with Entrepreneurs series to be presented next Tuesday, February 23, by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at Cornell University. Laderberg will present from 4:15 to 5:30 p.m. in 198 Statler Hall. She will dine with selected students after the event and meet with students, staff, and faculty the following day.

Cornell

Ithaca, New York, United States

Press Release

January 19, 2010

Cornell Study Finds Distinct Consumer Preferences for Shopping Center Food-Service Options

Shopping mall operators must take into account consumers' food-service preferences as malls are redeveloped in the current economic landscape. A new study from the Cornell Center for Hospitality Research connects customer demographics to consumers' preferences for the arrangement and types of food outlets at shopping malls.

CHR

United States

External Article

November 11, 2009

Tips for Cooks and Waiters | nytimes.com

SO exclusive is this restaurant on an industrial stretch of Queens Boulevard in Long Island City that it isn’t open to the public and it doesn’t even have a name. But: linens? Check. Floral centerpieces? Check. Sleek gold-ish décor? Check. Daily printed menu? Why certainly: a recent luncheon offered white bean soup with Parmesan crisps and grilled salmon with ratatouille sauced in Provençale herb emulsion. This restaurant’s existence goes to the heart of an issue that could dominate New York’s first major restaurant labor donnybrook in years: the capability of the staff at Tavern on the Green, members of New York Hotel Trades Council.

nytimes.com

New York, New York, United States