Hotel F&B

Hotel F&B Trends

May 2015

Exciting FREE Offer for New Foodservice Customers

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Instant Gratification

Pre-batching, taps, and bottles make Heathman's craft drink service faster, more efficient, and more engaging.

By Tad Wilkes

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)

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Fresh wine, every pour!

Serve keg wine and eliminate the cork, oxidation, spoilage and waste. Pro-Line Wine dual-temperature dispensers. Store and serve keg wine
at their optimum temperatures: 45°F whites and 55°F reds...Click for
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Food Safety: Garden Party

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Why hotels trust Heritage Parts.

With same-day shipping, extended Saturday hours and dedicated parts specialists, Heritage Parts is the industry’s leading distributor of foodservice replacement parts. When you choose Heritage, you’re choosing the parts experts. Click here for more information.

Spotlight Recipe

Grilled Rib Eye with Quinoa and Corn Salad, Chef Aaron Brooks, EDGE Steakhouse, Four Seasons, Miami

Your customers' interest in grass-fed beef is growing. Try this dish, recently showcased by Chef Aaron at CIA's Flavor Summit conference. For more Australian grass-fed beef recipes visit www.australian-meat.com/foodservice. Click for recipe.

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