Hotel F&B&trade
 
Hotel F&B Trends
 
 
November 2015
 
 
Southern Aluminum
 
_ _
 
 

Named Wicked Tea, a play on words from the song “No Rest for the Wicked,” the modern tea service at L'Ermitage in Beverly Hills is a classy culinary experience with a naughty twist. It appeals more to a young, sophisticated clientele especially interested in the cocktails. (click to read more)

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

With items that vary based on locale, the Wow Cart gives Hotel Ventures Management Group a stealth opportunity to capture guest feedback and fuel positive vibes. Once a guest is settled into the room, the wheels of progress roll into action. “Suddenly there’s a knock on the door from an associate with a cart with potato chips,” says Matt Woodruff, SVP guest and brand excellence for HVMG. “It gives the opportunity to engage that guest. We say, ‘I want to thank you for staying with us. Would you like something complimentary from our cart?’” Click to read more.

 

Faced with sudden traffic jams of theater-goers popping in for craft cocktails, Portland's Heathman Hotel needed a way to satisfy them more quickly. Prepped in volume ahead of time, cocktails such as the Huckleberry Mule now flow easily from a tap, giving staff more time to engage, excite, and please crowds of guests. And the Heathman has other ways to speed service. Click to read more.

Hotel F&B blogger Steve DiGioia talks frankly about the demands and goals of the hospitality industry. "Having a one-call resolution attitude is needed," he writes. "We must have those unwilling to 'pass on' an unhappy guest to another employee for assistance, who will see the issue through to its satisfactory end." Click to read more.

 
Sponsored Products
 
 
 
 
 
 
_ _
 
Ovention
 
 
Hotel F&B Media Group
 
 
Follow us on Facebook Follow us on Twitter Follow us on LinkedIn Follow us on Pinterest