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Making It Personal

Grand Hyatt aims to provide 'home hospitality’ feel with new residential-style banquet/event space and personalized service.

By Derek Gale, Senior Associate Editor -- Hotels, 6/1/2008

Apartment 302, one of five meeting rooms in the Residence at the Grand Hyatt Erawan Bangkok, has its own separate living area for relaxing duringmeeting breaks.
The Residence, a new concept in banquet/meeting space from Grand Hyatt, may well change the game for hotels as event venues. The concept redefines the traditional conference center and meeting rooms into a separate, residential environment composed of a living room, several apartment-style function rooms, a communal gallery and a loft-style kitchen. A dedicated team of butlers and chefs works within these spaces to create an atmosphere of personalized service in an environment that feels like a modern private residence.

Currently in place at the Grand Hyatt Erawan Bangkok and the Grand Hyatt Beijing, The Residence also is soon to open at the Grand Hyatt Melbourne. The concept is slightly different at each property, with the Bangkok version serving as a flagship of sorts. Designed by Tony Chi, the venue is divided into eight distinct spaces designed to work together as would the various rooms in a private home. Wood floors plus stylish furniture and décor and designer lighting help create the warm feeling of a luxurious executive residence.

During the day, the Residence at The Grand Hyatt Erawan Bangkok is primarily booked for business meetings, while in the evening it becomes “the ultimate social venue,” says Rosalyn Sayswang, the hotel’s public relations manager. “It is the perfect space to hold a meeting due to the level of sophistication and attention to detail in the venue,” she notes. “Many of our business guests sit regularly in meetings; the Residence concept makes our guests feel comfortable, ultimately making meetings more productive.”

Part of what makes the venue so distinct is the level of service that accompanies the space, Sayswang says. “The space becomes the host’s residence for the evening. When setting up The Residence for an event, it is done as one would set his/her home to entertain his/her guests.” That may include personal photos scattered around the venue, for example, creating a much different feel than a typical banquet setup.

Another point of difference is the catering, distinct because of both the setup and the service level. “We offer an entire concept and not only an empty space with banquet tables and chairs,” Sayswang notes.

In The Residence’s Apartment 305, for example, which is a sort of residence within The Residence, “the concept is similar to entertaining in an upscale urban apartment,” Sayswang says. “Pre-dinner drinks can take place in The Gallery, before moving to the Dining Room for dinner, where the tailor-made menu prepared to the host’s preferences is cooked and served a la minute by our chefs.”

Even menus are designed and displayed as one would in his/her own home, Sayswang says. And after dinner, “guests can enjoy coffee or digestives in The Living Room or relax in the patio garden.”

As for the cuisine, “We provide international, Thai and Chinese, specializing in live cuisine cooked to order,” Sayswang says. That said, “Working between the client and our team of dedicated Residence chefs, we can produce and execute almost any cuisine available,” she notes. That is partly due to the designs of and the equipment in the kitchens of the Residence and Apartment 305, which includes pieces like a Japanese Teppan grill, combi-ovens and more from German manufacturers Bulthaup and Gaggenau.

To more fully understand The Residence concept, what follows is a brief look at each of the distinct spaces within the venue.

The Living Room

Apartment 301, (top image) while set up differently than its sister meeting room 302 (middle image), also has a separate living area and maintains the same residential feel. The high-ceilinged loft kitchen, meanwhile, becomes a social space for meeting or cocktail party attendees who want to grab a snack or a drink, or even to watch the chefs prepare their meals.
The Gallery serves as a gathering space during receptions.
The Living Room, complete with sofas, a fireplace and a grand piano, is located near the entrance to The Residence. It is designed to welcome guests and to be a space in which they can relax before entering the main function spaces, during meeting breaks or after meals.

The Gallery

The Gallery is the reception area between the four apartments and the loft kitchen, frequently used as an open area for gathering during cocktail receptions.

The Loft Kitchen

The 7-m (23-ft.) ceilinged loft kitchen—featuring an intelligent lighting system and communal tables—actually becomes a social area during meeting breaks and cocktail parties. Guests will find self-serve coffee machines and refrigerators packed with cold beverages in the kitchen, along with chefs offering tastes of whatever they are cooking, contributing to the feel of being in someone’s home and gathering around the kitchen for a drink and conversation.

Apartments 301-304

Apartments 301 and 302 have their own separate living areas, while Apartments 303 and 304 can be opened up into one large meeting room. Each apartment is complete with modern audiovisual systems and wireless Internet access.

Apartment 305

Newly opened, Apartment 305 is an extension of the Residence, designed as “a residence within The Residence.” Apartment 305, featuring the same technology and luxurious design as the other apartments, adds the unique features of its own Gallery, Living Room, Function Room, Dining Room, Show Kitchen, Whisky Room and patio garden, all in one space. The venue caters to small groups (a maximum of 32 guests for dinner or 100 guests for a cocktail reception) seeking a space for an intimate dinner, reception or business gathering.

“The guests who will use Residence 305 are those who currently use high-end restaurant private rooms for their gatherings,” Sayswang says. “305 also can be used as the VIP space when a large cocktail reception is taking place in The Residence, increasing the overall capacity by 100 guests.”

Direct comments to: derek.gale@reedbusiness.com

 

Wyndham Rethinks Banquets

Wyndham Hotels and Resorts is revamping the way it does banquets—from food and beverage menus and displays to style of service. That said, “We’re not reinventing the wheel,” notes Fernando Salazar, the company’s vice president of food and beverage. “We’re putting the most focus on the presentation.”

The idea is to give more restaurant-style food and service and more of a residential feel to events, Salazar says. On the food side, this means menus that offer more than simple chafing dish protein entrée choices along with the typical vegetables and salads and the usual suspects for dessert. Instead, think small plates of tuna tartar, ceviche or grilled calamari, for example, which can be presented more attractively than, say, a bland baked whitefish.

“When you go into a restaurant and look at the appetizer section, you have 10 options, and you might pick two to four for the table, avoiding one you don’t like. That is the idea here—that’s where we’re going with this,” Salazar says, speaking of items like lollipop lamb chops, tidbits of braised short ribs or chicken satay skewers.

In terms of presentation, Wyndham is working with Oceanside, California-based catering product provider Cal-Mil on custom, eco-friendly bamboo risers for modern buffet displays. These risers will hold up smaller, sleeker food containers (instead of industrial chafing dishes) that will be changed out frequently to keep them full and fresh, Salazar says.

“We don’t want mirrors of cheese and charcuterie that, after people take food from them, look like unmade beds. We want to keep [containers] small, and keep them fresh. We want more excitement.”

As another part of its push to make banquet service feel more like restaurant service, Wyndham also has partnered with California-based beverage consultancy Liquid Architecture on creating signature batched cocktails for large groups.

“We’re creating cocktails that will be easily prepared in a banquet environment to give flexibility [to planners] and variety to guests,” Salazar says.

He says the initiative grew out of guests’ inability to get anything other than a glass of wine, a beer or a simple highball at banquets. Going forward Wyndham will offer banquet attendees options like Blood Orange Margaritas and Sparkling Raspberry Mojitos (shown at left), among other signature cocktails.

No More 'Red Or White’

Loews introduces wines by the glass at three price points for banquets.

Meeting, banquet or event planners and attendees who may prefer Pinot Grigio to Chardonnay can have it their way thanks to Loews Hotels’ new wines by the glass program.

The hotel company responsible for the holiday “wine line” now features 16 wines in three price tiers for banquets—adding sparkling wines and various other varietals to the usual suspects of Chardonnay and Cabernet Sauvignon or Merlot.

“The program enhances the traditional banquet experience by introducing a restaurant style of service and a wine list to match,” says Ellen Burke Van Slyke, corporate creative director of F&B for Loews Hotels. “[It] reflects an appreciation of our guests’ sophisticated preferences.”

To create the new wine list, Loews started with some 400 wines based on reputation, availability and price point. The company then narrowed the list to 65 and conducted a blind tasting with a panel of 12 experts, including three food & beverage directors, two executive chefs, a certified sommelier and a master French chef.

The winning wines make up a list that showcases at the top tier several organic wines and vineyards that engage in sustainable farming, along with wines from winemaking families with rich histories.

And for those event planners who may opt for a lower tier but who simply must have a particular offering from the top tier, Loews will accommodate mixing and matching by adjusting prices accordingly.

About five months into the offering, customer response has been great, Burke Van Slyke says. “We’ve noticed—because of the way we’ve structured the wine—a nice increase in profitability. And revenue as well—people are ordering more wine [at events] because there are options.”

On the cost side, Loews is able to achieve purchasing and storage control and efficiencies by offering the same wines by the glass in its hotels’ three-meal restaurants. Doing so also “gives continuity for the guest experience,” Burke Van Slyke says.

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