Hotel F&B

Menu Ideas

July 2015

The French Connection

How Starwood’s Le Méridien Hotels unlock destinations through localized signature éclairs.

By Tad Wilkes

“As we got to 2013, and looked at where we wanted to take the brand in the future and create the opportunity for growth, we felt we needed to broaden the positioning beyond contemporary art, to appeal to a greater audience and have a 200-hotel brand down the road," says Brian Povinelli, SVP global brand leader for Le Méridien and Westin. The vehicle to carry them on that journey would be the simple éclair.(click to read more)

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Free E-Book

Menu Ideas and Recipes for the New Foodies

This special report covers five key menu trends near and dear to millennial hearts. Some 40% of them call themselves foodies; they want the story behind their food. Yet how often do your menus tell this story?

In this 20-page special report, we offer ideas to help craft the story around the center-of-the-plate, including:

Organic and special dietary considerations
Sustainability
Animal welfare
On-trend recipe and serving ideas

Click here to view the free e-flipbook.

Click here to download the PDF version.