Hotel F&B&trade
 
Menu Ideas
 
 
October 2015
 
 
Southern Aluminum
 
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“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. Burger Bar includes a long, raised community table in the middle of the restaurant, equipped with electric plug-ins, where guests may have a drink and a burger, meet, and interact. (click to read more)

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Butterball Foodservice
 
 
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For a 75-person event at Seattle's Alexis Hotel, Executive Chef Caprial Pence consulted with the couple on specific items they desired, discussed flavor profiles and types of cuisine—and ultimately put her own spin on three menus (passed, buffet, and late-night) that featured spinach and artichoke dip, lasagna, and chicken taquitos. Click to read more.

 

The St. Regis Monarch Beach collects more than 500 natural corks per month from wine sales. A partnership with ReCORK has put them to great use. ReCORK teams with partners such as SOLE, a Canadian footwear company that grinds up old corks and uses the granules to replace petroleum-based materials in manufacturing its shoes. Click to read more.

Since the new lobby breakfast menu rolled out in May 2014 at the JW Marriott Chicago, guest feedback is positive and lobby lounge breakfast sales are up by 27 percent. Be sure to read the full story on the turnaround in the November/December issue of Hotel F&B. In the meantime, take inspiration from their juice recipes. Click to read more.

 
 
 
 
Hotel F&B Media Group
 
 
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