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Hotel F&B Trends
 
 
October 2016
 
 
Smucker's Sugar in the Raw Organic White
 
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Washing his hands of the same old breakfast staples, Executive Chef Manfred Lassahn did some major experimentation with innovative offerings, and it has paid off. The hotel's Watertable restaurant uses fresh and trendy ingredients to suit a variety of dietary and health considerations, as well as sophisticated tastebuds.

 

 
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With new chef-driven, regionally-inspired breakfast dishes, Destination hotels give their guests' palates a sense of place. "Guests want to go where the locals go, so if we provide that local scene at our restaurant, we’ll see more capture from hotel guests." Learn how to take advantage of location, location, location.

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DON'T tote that scalding cauldron of used oil through your property labyrinth! Slapdash disposal methods create a high risk of injuries for employees and mounting costs for owners. A better way exists, increasing safety as well as improving the flavor and quality of fried foods.

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JW Marriott Chicago, located in the financial district, ramps up their lobby breakfast options to rival those of Starbucks and other grab-and-go competitors. Eye-catching raw juices, seasonal pastries, parfaits, and hearty sandwiches are boosting revenue by 30 percent. 

 
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Alto-Shaam
 

Save time and labor costs with Alto-Shaam 019s CTPROformance 122 Combitherm® oven. The combi oven contains features such as CombiClean PLUS 122, an automatic grease collection system and PROpower 122 technology, all designed to help operators cut back costs.

 
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Rosseto Bakery Cases
 
Rosseto Bakery Cases
 
Rosseto Bakery Cases
 
Rosseto Bakery Cases
 
 
 
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