Hotel F&B

Hotel F&B Trends

June 2016

New Sugar In The Raw Organic White® Organic Cane Sugar

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Token it to the Streets

At Delta Orlando, the pitter-patter of little feet through the door is followed closely by bigger feet with money.

By Tad Wilkes

Delta Orlando Lake Buena Vista has won the coin toss. The hotel gives children tokens they can trade for complimentary gelato at the property’s Peet’s Coffee House, hooking families for collateral sales.

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Give Guests the Inside Scoop

“The first lesson you learn is patience as you hone in on the right flavor,” admits Kevin Clark, head brewer for Peter B’s Brewpub at the Portola Hotel & Spa in Monterey, California, which has found a hit with its Stout Ice Cream, infused with the brewpub’s Stout Resistance and made in collaboration with nearby Kai Lee Creamery. “Now we want to start targeting different profiles.”

Tough-Topped Tables

UV-protected, waterproof tops of MayDesign tables by MAYWOOD Furniture are worthy of being put on a pedestal—so they are. The three-piece pedestal tables look great and hold up to the rigors of hotel F&B use.

Gibson Lounge Makes the Hotel Bar the Place to Be

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.

Business Between the Buns

“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.