News and information on menu development, beverage service, food service, hotel restaurants, restaurant management, restaurant and kitchen design, and kitchen equipment for the global hotel industry
Ritz-Carlton Chicago
Offers 'Blackberry Break' 1/8/2009 9:04:00 AM
The Ritz-Carlton Chicago introduces “The Blackberry Break.” Meeting attendees can check their Blackberry at the conference door and it will be recharged, as they also recharge over various blackberry-flavor food items. More
Kowloon Shangri-La Launches Italian Cooking Classes 01/07/2009
Kowloon Shangri-La, Hong Kong launches the Tour of Italy, a series of cooking classes covering diversified culinary regions of the whole country under the tutelage of Angelini’s Chef Vittorio Lucariello.
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Food & Beverage Well Done By Derek Gale, Senior Editor - 01/01/2009
It is difficult to believe that a convention hotel in downtown Chicago with nearly 1,200 rooms and 65,000 sq. ft. (6,039 sq. m) of meeting space could make 95% of its food from scratch, including even the potato chips. But that’s exactly what the Chicago Marriott Downtown Magnificent Mile does.
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Form Versus Function By Christine LaFave, Special to HOTELS - 01/01/2009
Executive Chef Massimo Fedozzi of Domaso restaurant at the Hotel Palomar in Arlington, Virginia, compares certain European-made kitchen pieces to Italian sports cars: “They are gorgeous,” he says, “but they don't last.” And therein lies a conflict of desire for Fedozzi and many other chefs.
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One Item Fits All By Derek Gale, Senior Editor - 01/01/2009
Select-service hotel brands aren't asking for much—just a piece of kitchen equipment the size of a microwave that virtually eliminates the need for skilled labor and substantially reduces cooking time for everything from eggs to pizzas. Fortunately for such brands, several equipment manufacturers produce fully programmable speed-cook ovens that do exactly that.
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Equipment Trends: Induction & Rethermalization By Derek Gale, Senior Editor - 01/01/2009
Jean-Pierre Etcheberrigaray, vice president of food and beverage, the Americas, for IHG, says just as there are food trends, so too are there equipment trends. “How to utilize cutting-edge equipment, modernize the cooking/energy system, green thinking—these are back-of-house, but sooner or later will pay off in the front of the house,” he says.
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Efficient Kitchens By Derek Gale, Senior Editor - 01/01/2009
When Choice Hotels’ Cambria Suites brand first developed its food and beverage program, the idea was to keep the necessary investment in kitchen equipment and infrastructure as minimal as possible, says Phil Beilke, senior director of brand management for Cambria Suites. “Now that’s everybody’s objective these days,” he adds.
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Neos Sky Lounge Opens At The Address 12/29/2008
The Address, Downtown Burj Dubai, has opened Neos, the highest lounge in the city of Dubai, featuring panoramic 360-degree views across the city.
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1/8/2009 - Sun Bee is named director of online distribution and marketing. She was most recently director of sales and marketing for Embassy Suites-Waikiki Beach Walk.
1/8/2009 - Patricia Woodworth is named corporate comptroller for Roedel Cos. She most recently handled all accounting responsibilities for multiple Il Fornaio Corp. restaurants in California.
1/8/2009 - Aurora Toth is named vice president of marketing for Country Inns & Suites by Carlson Operating Co. She most recently worked as a marketing consultant.
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