Food & Beverage
Food & Beverage
07 DECEMBER 2018 6:55 AM

Successful hotel F&B outlets find unique ways to connect with guests and partner with chefs who understand the importance of a hyper-local experience.

Spark a conversation
“(At The Bistro), one of our bartenders, Octavia, has the most unique way of getting guests to interact with each other. She will ask the names of the folks at the bar and introduce them. She then will usually ask a single general question related to work, sports, home, anything really. This sparks a conversation and extra time at the bar as these guests get to know one another. On many occasions, it has entertained the guests until closing and taken away some of the loneliness that our guests can feel while on the road.”
--Keith Weinberg
Director, F&B, Vision Hospitality Group, Courtyard by Marriott Nashville

Practice team engagement
“At Kimpton Epic Hotel and Area 31, we encourage our bar team to work collectively on the restaurant’s bar program. This is a great way to strengthen team support and ensures mutual accountability. By bringing the team together rather than having one lead personality, we have strengthened communication and have found that the team takes pride as a whole when receiving written credit on our menus. Creativity, imagination and team engagement have increased, creating a more open and positive environment. This practice has also helped leadership to identify the personalities who thrive in this type of environment.”
--Amy Currens
Director, beverage, Kimpton Epic Hotel

Cultivate like-minded partnerships
“We love to work with rising star chefs looking to debut a new concept. Our intention is to have our restaurants and bars (such as Hotel Revival’s rooftop restaurant Topside, shown above) serve as a living room to both residents and hotel guests, and the experience found there extends to private events held at our hotels. Our beverage program is just as important as our food menu. Our venues incorporate spirits and wines from small producers, with an emphasis on hyper-locality.”
--Matt Stuhl
VP, Restaurants, Bars and Events, Two Roads Hospitality

No Comments

Comments that include blatant advertisements or links to products or company websites will be removed to avoid instances of spam. Also, comments that include profanity, lewdness, personal attacks, solicitations or advertising, or other similarly inappropriate or offensive comments or material will be removed from the site. You are fully responsible for the content you post. The opinions expressed in comments do not necessarily reflect the opinions of Hotel News Now or its parent company, STR and its affiliated companies. Please report any violations to our editorial staff.