Hotel F&B&trade
 
Menus & Venues
 
 
April 2016
 
 
Hotel Food & Beverage Leadership Association
 
_ _
 
 

"All-inclusive hotel buffets have a bad reputation, with huge amounts of food and very little quality," says Maximo Lopez May, corporate chef for Playa Resorts Management, Hyatt's partner in the Ziva brand. But the all-inclusive Hyatt Ziva Los Cabos wants to reverse that reputation.

_ _
 
Alto-Shaam
 
 
You Might Also Be Interested In...
 
 

“We were missing our targeted demographic, not pleasing our hotel guests, and, not insignificantly, producing a negative bottom line at both locations,” says Cooper Hotels VP of Operations Brian Carney of Fanatics Sports Bar & Grill. Now, gone is Fanatics’ outsized, rowdy atmosphere, replaced with a millennial-friendly space where you can still catch the game.

 

“Though they appreciate recognized brands, guests request variety and seek something different; we wanted to answer that,” explains Robert Radomski, VP of Extended Stay Brands, IHG. The Candlewood Cupboard's Local Finds program allows guests to attain a sense of place, thanks to local goods that educate them about the area.

“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.

 
Featured Video
 
 
 
 
What's New Preview
 
 
Hanson Heat Lamps
 
Give & Go
 
 
 
 
Related Topics and Sponsored Links
 
 
 
 
 
 
_ _
 
 
 
Hotel F&B Media Group
 
 
Follow us on Facebook Follow us on Twitter Follow us on LinkedIn Follow us on Pinterest