Hotel F&B&trade
 
Menu Ideas
 
 
April 2015
 
 
 

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Cork & Kale delivers health away from home at EVEN Hotels.

InterContinental Hotels Group launched EVEN Hotels as wellness- and holistic-focused but approachable—a philosophy manifested in F&B in the form of Cork & Kale, a 24-hour program in which all items are all à la carte and reasonably priced. (click to read more)

 
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Handcrafted cocktails have been a wakeup call at Sunday brunch for the Cheshire St. Louis, making a real difference in excitement on what for most guests is a slow, lazy day. Matt McMullin, bar manager and mixologist, estimates that drink sales make up 30% of brunch revenues. Star players include the Bloody Mary, Blood Orange Mimosa, Tudor Red Rose, and Matador. Click to read more.

 

Bellagio has hosted more than its share of extravagant events, even by Las Vegas standards. Its staff was put to the test to pull off a traditional Indian wedding—complete with a four-ton elephant—that would take on The Great Gatsby theme inside the hotel. Click to read more and to view gallery.

The Sonesta Maho Beach Resort & Casino updated and improved its breakfast buffet by combining creativity, personality, and ingenuity with elements it already had. “It rejuvenated the staff, and the customers were blown away," says Kathy Rowe, Sonesta’s senior VP of F&B. Click to read more.

 
Spotlight Recipe
 
 

“Offer guests a creative start to the day. Whole grain pancakes
are layered with Nutella® and fresh fruit and garnished with fresh fruit. Click for recipe.

Ferrero Nutella
 
 
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Splenda
 
Ferrero/Nutella
 
Meat & Livestock Australia
 
 
 
Hotel F&B Media Group
 
 
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