Hotel F&B&trade
 
Hotel F&B Trends
 
 
September 2016
 
 
 
 

No matter how distinct and unique their fare might be, however, no brunch would be complete without the traditional brunch libations of Bloody Marys and mimosas, and the mimosa flights at Hotel Irvine's EATS Kitchen & Bar deliver sparkling servings of Southern California sunshine in four glasses.

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“The biggest challenge for us is, once you get to the top of the mountain, as we did in 2008, is to make sure complacency doesn’t creep in—making sure that our staff and operations consistently focus on standards but also challenge themselves,” says COO at Stein Eriksen Lodge Management Corporation. But how do you get to the top to start with?

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Fifty percent of the population—about 150 million Americans—drinks espresso, cappuccino, latte, or iced/cold coffees. Innovations in specialty coffee are making it simple and cost-effective to add a variety of specialty coffees to the menu.

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The problem: Key West's boutique Gates Hotel had no room for a foodservice outlet. The solution: an onsite food trailer, providing authentic area cuisine, that's "custom-built, user-friendly, and far less expensive than building a full-on foodservice operation at the hotel,” says David Fuhrman, owner of Key West-based Great Events Catering.

 
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Deliver just the right message with American Metalcraft’s Securit® line of Signage & Crowd Control products. Whether you want to communicate your message at the buffet line, on the tabletop, or from the sidewalk, American Metalcraft creates the perfect impression with a wide variety of products including Wood Chalkboard Trays, Peel ’n Stick Chalkboard Rolls, Mini Silhouette Chalkboards, Bamboo Clipboard Menu Holders, and much more! View the entire line now.

 
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