Hotel F&B&trade
 
Hotel F&B Trends
 
 
August 2016
 
 
 
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Leave it to the peace-fostering properties of the good old hamburger to provide the platform for guests crossing the partisan aisleā€”at least while eating at the Hilton Hartford. The F&B team struck upon the notion of creating burgers themed for each presidential candidate, at the hotel’s m&m Bistro, and the brilliance is in the details.

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"It was time to get everybody on the same page, where in the past we worked a bit too independently," says Nigel Moore, director of F&B, Asia Pacific, FRHI Hotels & Resorts, Fairmont's owner. "Our guests were leaving our bars, knowing the speakeasy down the road was making cocktails more attuned to what was happening in the industry." Here's how Fairmont moved away from overwrought cocktails toward a renewed focus on flawlessly executing timeless tipples.

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Sheraton Puerto Rico Hotel & Casion
 

The infinity pool has always drawn guests, but F&B at the Sheraton Puerto Rico Hotel & Casino previously was little more than an afterthought. Since the new poolside menu and kitchen were installed, the average poolside check has gone up $3.58.

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The El San Juan Hilton Resort replaced the literal cool of it's walk-in cooler with the figurative kind, transforming its icebox into a simple-but-slick new venue.

 
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CT Express from Alto-Shaam
 

Whether it’s on the main production cook line, or doing double duty as a finishing oven near the expediting window, the CT Express offers maximum performance and flexibility in half the space of traditional combi ovens. "This CT Express has changed and evolved everything in our production. I can steam, roast, set timers, program by temperature. To have an exhaust fan put in here we'd have to go seven stories up through concrete," says Chef Justin Carlisle, Ardent, Milwaukee.

 
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