Hotel F&B

Hotel F&B Trends

April 2015

Hitting the Dessert-Sales Sweet Spot

The cold comfort of New York’s Loews Regency's ice cream sandwich trio promotion.

By Tracy Morin

“Ice cream sandwiches are a hit with kids, but with elevated, interesting flavors, they also caught on with adults,” explains New York Loews Regency Hotel GM Megan Brock. The property created the treats during a companywide ice cream desserts contest to celebrate Ice Cream Month last July. (click to read more)

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A Quick Fix for Slow Lunch Business

Professionals with a short window for lunch now head to the Setai Miami Beach for the Le Quicker, contributing to a nearly 25% increase in lunch business. Inspired by the Japanese bento box [with a European twist], Le Quicker has struck a chord by adding value to the hotel's gourmet offerings. Click to read more.

Brunch With Benefits

JC Resorts luxury properties abandoned the Sunday brunch buffet model to instead exploit à la carte options and server upselling to propel guest satisfaction during weekend brunches. "We saw costs going up...and we knew the days of doing buffet as a sort of community service were over," says Corporate Director of F&B Darren Pound. Click to read more.

The Staffing Doctor: Cutting to the Chase

Have a problem with employees constantly working with open sores and/or wet bandages over them? Staffing Doctor Chase Le Blanc slices into the matter, with some expert advice. Click to read more.

Spotlight Recipe

Aussie Lamb Tacos with Salsa Verde and Avocado, Chef Aaron Brooks, EDGE Steakhouse, Four Seasons, Miami

Your customers’ interest in lamb is growing. Try this dish, recently showcased by Chef Aaron Brooks of Edge Steakhouse, Four Seasons, Miami, at CIA’s Flavor Summit conference. For more Australian lamb recipes visit www.australian-meat.com/foodservice. Click for recipe.