Hotel F&B™ | For Hotel, Resort, and Casino Food & Beverage Operations
 
Hotel Banquets & Catering
 
 
November 2015
 
 
Bistro Collection
 

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Let's face it: Banquet service can be very by-the-numbers, with a very particular protocol. But it's okay to stretch outside the paradigm. Hotel F&B's Bob Brown caught up with Amy James, director of events at the Bethesda North Marriott Hotel & Conference Center, and Doug Klein, director of events at the Marriott Marquis Washington, D.C. for their insight on better service in catering and events.

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Rosseto
 
 
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From apple-loving Abe Lincoln to Jefferson's veggies, the Willard InterContinental Washington's creative breaks draw from the history of both the hotel and the White House. “Each offering is inspired by a different president’s profile and, in some cases, a diary or historical cookbook," says Director of Catering and Convention Services Steele Stevenson. "Although modern in interpretation, these breaks convey a real sense of place and respect for tradition.” Click to read more about the Willard's meeting breaks.

 

The previous Gibson Girl bar concept did not excite guests at the Grand America Hotel in Salt Lake City. "People would walk right by and not even realize it was a bar," says Director of Restaurants Kasey Dubler. The hotel bar's turnaround came with handcrafted cocktails and a return to the classic vibe that made hotel bars of yore appealing.

Aiming for a AAA Four Diamond Rating? These days, it may take more than just impressing travelers with luxury; it would also behoove a property to break the ice with locals. Click to read more.

 
Spotlight Recipe
 
 

Offer customers the great taste of the sweetener they enjoy in your back-of-house and bulk beverage applications.

DO YOU CARRY SPLENDA® SWEETENERS? CLICK HERE to order.

Splenda
 
 
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Alto-Shaam
 
D.W. Haber
 
FWE
 
 
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Lantmannen / Schulstad USA
 
 
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