The Grand Summit Hotel, a historic hotel serving the greater New York area, has appointed Anthony Sindaco as food and beverage director, responsible for developing memorable dining experiences for hotel guests, business and social groups and local patrons of its full-service restaurant, The Hat Tavern.
WHO: Antoni Porowski, star of award-winning Netflix series Queer Eye and the iconic, playfully luxe hotel brand, W Hotels Worldwide.
Hilton's family of brands that offer free, hot breakfast - also known as the "Hilton Breakfast Alliance" including Embassy Suites by Hilton, Hampton by Hilton, Tru by Hilton, Homewood Suites by Hilton and Home2 Suites by Hilton - are on a mission to transform breakfast, taking it from a functional, often overlooked meal to an enjoyable experience to connect with others.
The Holiday Inn Express® brand, part of IHG Hotels & Resorts (IHG®), knows that whether its guests are hockey players, sports analysts or super fans, a hot and fresh breakfast is the key to fueling up before a big game. To celebrate the rollout of the new Express Start® Breakfast bar in Canada, the brand challenged two Canadian champions and hockey-rivals—Doug Gilmour and Guy Carbonneau—to create the ultimate breakfast creation in the READIEST Breakfast Challenge Canada. Hockey analyst and former player Mike Johnson acted as referee and sampled the competing creations from the judge’s stand.
Two industry powerhouses, Auguste Escoffier School of Culinary Arts and Omni Hotels & Resorts, announce the unique, practical and educational partnership designed to address the critical chef shortage facing professional kitchens and restaurants across the country.
INNSIDE by Meliá New York, is proud to announce the opening of its signature restaurant The Wilson. The restaurant is owned and operated by In Good Company Hospitality, a restaurant hospitality group overseeing eleven venues throughout New York City. Tucked inside INNSIDE by Meliá New York, located on 27th Street in Manhattan's NoMad neighborhood, the restaurant boasts al fresco dining and an upstairs cocktail bar overlooking a vast, open dining room.
AC Hotels by Marriott, the modern, design-driven, lifestyle brand from Marriott International, Inc., has joined forces with renowned photographer, visionary and AC brand ambassador Nigel Barker and Bacardi to debut the brand's custom-designed Gin Tonic glass, following nearly three years of research and development. Beginning on National Gin & Tonic day Oct 19, guests of AC Hotels' 40+ hotels in North America can enjoy AC's signature Gin Tonic cocktails in a custom glass hand-blown by sculptural glass artist Adam Walmon, scientifically developed to heighten the taste, aroma and palate experience for the drinker. The glass will also be available for purchase at the hotel's on-property AC Stores in North America, and will roll out to the brand's 125+ properties globally next year.
More hotels and resorts plan to offer cannabis-based menu items and wellness treatments, as laws around the country relax toward medicinal and recreational use of the drug. And customers — both locals and guests — seem to be thoroughly enjoying them.
When Michelin-Star Chef Ben Pollinger opened The Hill restaurant this summer in Closter, N.J., front-of-house service staff greeted diners wearing crisp Craft Collection Bib Aprons by Riegel. Chosen specifically to complement the sleek-looking dining room and earthy, natural color palette of the overall design, the twill-weave apparel accents the venue's approachability. The aprons also provide uniformity, cleanliness, and functionality while identifying staff to guests.
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.