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August 2016
 
 
 
 

As a kid-forward amusement resort brand, why couldn’t—and why hadn’t—Great Wolf paid more attention to allergies and healthier choices? When Chris Hammond came to Great Wolf in 2012, he knew that, across the board, F&B would have to change.

 
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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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InterContinental Hotels Group launched EVEN Hotels as wellness- and holistic-focused but approachable—a philosophy manifested in F&B in the form of Cork & Kale, a 24-hour program in which all items are all à la carte and reasonably priced.

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From the kitchen of Russ Meeks, corporate director of culinary, Great Wolf Resorts, comes this savory dish, served in the Lodge  Wood Fired Grill restaurant at Great Wolf Lodge properties. “It is our most creative dish,” says Corporate Director of F&B Chris Hammond.

 
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Shuttling your waste oil via oil caddys or buckets is tedious, inefficient, and dangerous. One of the most overlooked process improvements that a restaurant can make is in oil management. In fact, properly managed oil can have a positive impact on almost every other area of the organization including business operations and finance, employee engagement and costs, and customer satisfaction.

 
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For a delicious twist on a dessert parfait, pair Nutella® and yogurt and layer with a variety of fresh fruit in a waffle cone, it’s a perfect summer treat! Visit our website for more recipes and tips!

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