Hotel F&B&trade
 
Menu Ideas
 
 
September 2015
 
 
Butterball Foodservice
 
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“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. (click to read more)

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Mars Foodservice
 
 
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"Room service is not something hotels are usually good at," says Bashar Wali, president of Provenance Hotels, which, for its Hotel Max in Seattle, wanted in-room dining that didn't have to be luxurious—but would deliver the kind of a meals expected at a "lifestyle, story-driven, Millennial/Gen Y/Gen X-focused hotel." Hotel Max has created a hit with an in-room menu from the property's restaurant Miller's Guild, with branded brown paper to-go bags. Click to read more.

Hotel F&B Talks Webinar Series
 

Join us for our next Hotel F&B Talks Webinar as we show how F&B
venues can add to a property’s overall asset value. Click here to
register now.

Known as "The Maestro," Salvatore Calabrese is a passionate, innovative character. Here's some great insight from him that didn't make it into our print pages when we profiled Bound by Salvatore Calabrese in our July/August issue. Click to read more.

 
Hotel F&B Media Group
 
 
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