Leading the Culinary Lifestyle Segment With Christopher Hunsberger of Appellation
Adam and Larry Mogelonsky | November 8, 2023
F&B/ FF&E
Hosted Food & Beverage Inventory Systems Available from Clear Sky Software
Clear Sky Software | May 23, 2017
CHARLOTTE, North Carolina – May 23, 2017 – Clear Sky Software, Inc.®, a leader in food and beverage inventory control systems, announced today that the company's software is now available as a hosted solution. Clear Sky's hosted software, provided as a service to end users, is billed on a pay-as-you-go monthly fee. This lowers implementation costs and makes funding new software projects easier. The complexities of servers and data storage are removed from the customer's IT budgets and customer data is stored on replicated servers for redundant protection. Since the company's hosted software is managed and upgraded by Cle...
sbe Appoints Sebastien Silvestri as Senior Vice President, Food & Beverage, Hotel Division
sbe | May 8, 2017
NEW YORK, May 8, 2017 /PRNewswire/ -- sbe, the leading lifestyle hospitality company that develops, manages and operates award-winning hospitality venues globally, announced today that Sebastien Silvestri will be joining as Senior Vice President, Food & Beverage, Hotel Division. In his new role, Silvestri will oversee the food & beverage venues in sbe's Hotel division across the entire platform. He will be based in Miami, Florida. "sbe continues to expand its senior leadership team at a rapid pace and we are thrilled to add Sebastien to our powerful group of executives," stated Jorge Giannattasio, Chief Operating O...
Gastronomic Trends: Veganism – Gastronomic Movement or Lifestyle Choice?
April 27, 2017
Veganism has never been so big, and is one of the most famous current gastronomic trends of the moment. Understand more about this concept and why it may be both a gastronomic movement and lifestyle choice. WHAT IS KNOWN ABOUT VEGANISM? Veganism is a term now tossed about freely by adherents from various backgrounds and all ages, including teenagers and millennials.It may even be close to becoming a gastronomic movement, if one considers its origins. Although the term was coined in 1944, the concept of veganism has roots going back to both ancient Indian and early Eastern Mediterranean societies. Veganism is in general considered to be ...
Xeros Announces the Planet’s First Sustainable Collaborative Laundry Project
Xeros Cleaning Technologies | April 20, 2017
Xeros Launches Symphony Project to Provide Xeros Technologies to Partner Brands to Transform Conventional Commercial Washing Machines into Polymer Cleaning Systems Manchester, NH – April 20, 2017 – Xeros, the innovator of polymer cleaning technologies, today announced the Symphony Project, an innovative technology collaborative with a mission to improve the sustainability of the world's laundry rooms. The Symphony Project will include access to the Xeros polymer science, product designs, IoT platform, and its entire commercial laundry eco-system to any participating partner. The goal is to enable partner brands to offer cust...
IACC Names United Kingdom and Canada Chefs Winners of the Global Copper Skillet Competition
IACC | April 12, 2017
Los Angeles, CA, April 2017 … Six chefs from IACC's Americas-, Australia-Asia-Pacific- and European-member venues competed for the Global Copper Skillet at the UCLA Meyer & Renee Luskin Conference Center on Tuesday, April 4. The event served as the final stage in a three-part competition. United Kingdom and Canada chefs were named as the Global Copper Skillet winners during the IACC-Americas Awards Banquet the following day, and took home the coveted Global Copper Skillet award. Mary Palecek, sous chef at Sundial - Woodside Conference Centre, Kenilworth, Warwickshire, England, took the Junior Category Copper Skillet for h...
Severe shortage of skilled tourism workers in Vietnam creating huge challenge to growing sector
Larry Mogelonsky | April 11, 2017
April 11--The severe shortage of qualified workers is a huge challenge to the rapidly growing tourism sector, experts warn. The sector is expected to grow at an average annual rate of 7 per cent in 2016-20, and as a result the total demand for direct human resources is expected to be a whopping 870,000 by 2020, according to the Institute for Tourism Development Research. The sector's demand for human resources will be two or three times the number needed by other major sectors such as education, health and finance. In HCM City alone, around 21,600 workers are needed every year until 2020, or 8 per cent of the total workforce, accord...
Detroit Marriott Hotel Selects Clear Sky’s Beverage Inventory Software
Clear Sky Software | April 4, 2017
CHARLOTTE, North Carolina – April 4, 2017 –Clear Sky Software, Inc. ® announced today that The Detroit Marriott at the Renaissance Center has installed the company's beverage inventory control system to help manage and control all beverage products. This busy downtown hotel is taking advantage of the features of this industry-leading beverage inventory system. Called Clear Sky BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physical inventory. This Det...
Eclipse Hospitality Features First Virtual Reality Booth at AAHOA 2017
Eclipse Hospitality | April 4, 2017
Visitors Get Immersed in a 360-degree Experience of Hotel Furnishings PHOENIX, April 4, 2017 – Eclipse Hospitality, a full-service hotel casegoods and soft seating direct sourcing firm founded by hoteliers, for hoteliers, is the first exhibitor to feature an engaging virtual reality experience at the Asian American Hotel Owners Association (AAHOA) Convention & Trade Show. Eclipse Hospitality will exhibit an immersive experience showcasing various hotels furnished by the company in Booth 1431 on April 12-13 at AAHOA 2017 in San Antonio, Texas. "We are very excited to premiere this virtual reality technology at AAHOA and to give...
InFISHigate This Underrated Menu Choice
Larry Mogelonsky | March 15, 2017
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) As health eating takes the world by storm, many people are adopting strict or esoteric diets that are becoming commonplace in any urban area. Vegetarians, vegans, paleo, raw diet – all must be appeased. As a staunch meat-lover, I can't fully grasp those who stave off cow and lamb entirely. But if I had to, I could give up red meat and poultry, but never fish. There are so many regional varieties and flavors of fish that I simply couldn't go without getting my krill fill each and every week. It's a fantastic protein compromise on the spectrum of striploin to tempeh. Smack full of omega...
AHLEI Adds Breakfast Attendant Training and Certification to START Program
the American Hotel & Lodging Educational Institute (AHLEI) | March 15, 2017
Orlando, Florida, March 2017—The American Hotel & Lodging Educational Institute (AHLEI) has added training and certification for Breakfast Attendant to its START for Individual Positions series, which provides flexible training and certification modules in multiple formats to meet the needs of schools, workforce agencies, and properties. In the past few years, the role of breakfast attendant has become much more prevalent at lodging operations. In fact, according to the 2016 Lodging Survey, 62% of properties surveyed offer complimentary breakfast service, including 80% of upper-midscale properties, 96% of midscale properties, ...
IACC-Americas Chapter Names Finalists for Global Copper Skillet Competition
IACC | March 9, 2017
Chicago, IL, March 2017… Four chefs from IACC-member properties representing the United States and Canada gathered recently to compete for the IACC Americas Chapter Cook-Off at the Chase Center on the Riverfront, where the winners secured their spot en route to the Global Copper Skillet Competition finale next month at IACC-Americas Connect in Los Angeles. Shane Hawkins, lead cook at Stonewall Resort, located in Roanoke, WV, took the "Junior Category Americas Cook-Off Award" for his winning dish. Local judges named Hawkins the winner for his dish of Cornmeal Dusted Trout with Lemon Wine Butter, Pepper Seared Beef with a Whiskey a...
DiamondRock Acquires L’Auberge de Sedona and Orchards Inn Sedona for $97 Million
DiamondRock Hospitality Company | March 1, 2017
BETHESDA, Md., Mar. 1, 2017 -- DiamondRock Hospitality Company (the "Company") (NYSE: DRH) today announced that it has acquired L'Auberge de Sedona ("L'Auberge"), an award-winning luxury resort, and the Orchards Inn Sedona ("Orchards Inn"), an adjacent hotel, each located in the heart of Sedona, Arizona (collectively, the "Resorts") in an off-market transaction. The contractual purchase price of $97 million represents an approximately 8% yield and 12.6 multiple on the Resorts' forecasted 2017 Hotel earnings before interest, taxes, depreciation and amortization ("EBITDA"). &qu...
Making Wine and Chocolate Pairings Work for You
Larry Mogelonsky | February 8, 2017
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) Chocolate is a highly romantic food for the fast-approaching Valentine's Day and, of course, wine goes with just about any meal, so why not bring the two together? While you might not have any many options as a wine and cheese tasting, pairing chocolate with these grape-based liquors may be just the ticket to winning the hearts and minds of incoming guests. You can apply this concept as a small-plate amuse bouche, an appetizer, a dessert or as part of some other cocoa-infused main. Furthermore, much like any other edible staple with a bourgeois cachet, chocolate is also in the midst of an a...
A New Slice of TART: Restaurant Revamps with Chef Josh Pebbles
| February 6, 2017
LOS ANGELES – TART Restaurant announces the arrival of Executive Chef Josh Pebbles to lead the restaurant's updated direction and launch new menus of upscale, contemporary American food. Connected to The Farmer's Daughter Hotel, TART has established itself as a firm favorite in the Los Angeles culinary scene and is a familiar destination for poolside brunch. From Owners Peter and Ellen Picataggio, the restaurant's change of direction comes from a reimagining of back to basics with Chef Pebbles tasked to concentrate on the ethos the restaurant was built upon: approachable, thoughtfully crafted food and drink, with relaxed yet engag...
IACC-Americas Names Champions in Canadian Copper Skillet Competition
IACC | February 6, 2017
Cornwall, Ontario, February 2017…Seven chefs from IACC-member properties across Canada gathered to compete for the coveted Canadian Copper Skillet at the NAV Centre, where the winners edged one step closer to the International Copper Skillet Competition finale to be held this April at IACC-Americas Connect. "The Canadian competition has previously been held in Toronto," said Ian Bentley, the NAV Centre's director of conference services and food and beverage. "This year we wanted to represent Cornwall and our region of Canada, though it's a celebration of culinary talent from across the country." Jessica Neville, chef at ...
Cutting Through the Clutter to Brand Your F&B in 2017
Leora Halpern Lanz | January 30, 2017
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated. Restaurants and servers began to more effectively respect diners with food sensitivities and allergies, for example. The rising number of food delivery methods (thank you, Uber eats) and apps are notable. We also, thankfully, witnessed fast food and fast casual/quick service restaurants 'cleanse' their ingredients of antibiotics, GMOs and hormones. Chefs and restaurateurs paid close attention to their patrons' needs and ambitious food and beverage executives even gleaned so...
Upgrading Your Beverages Also Means New Glassware
Larry Mogelonsky | January 25, 2017
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) "You have chosen…wisely," is what the immortal knight says to Indiana Jones after he drinks from the Holy Grail – an unsuspecting wooden cup hidden among a swath of poisonous chalices and jeweled goblets. I'm reminded of this scene at the climax of The Last Crusade whenever I have to make a decision as to how best to pair a chosen wine with its appropriately suitable glassware. Not that it is a blatant faux pas to mismatch wine and glass (at least not in my circle of friends), but proper etiquette should be followed wherever possible. Not only do shape and size affect aroma and...
Clear Sky Software Releases New Inventory Systems
Clear Sky Software | January 25, 2017
CHARLOTTE, North Carolina – January 25, 2017 – Clear Sky Software, Inc. ® announced today the release of Clear Sky Inventory Version 3.0 that includes new inventory systems for the hospitality industry. In addition to the company's proven Food and Beverage inventory software, three new applications are available for controlling Housekeeping, Retail and Tableware inventories. These new inventory systems are available immediately for hotels, clubs, restaurants or any hospitality organization that desires better inventory control in these departments. Clear Sky HOUSEKEEPING allows companies to track linens, supplies, and in...
The New Food for 2017 is ‘Starchy’ Fruit
Larry Mogelonsky | January 18, 2017
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) With 2016 dubbed 'The Year of the Pulse' by the United Nations with beans cited for their versatility as both an energy and protein source in addition to their potent health benefits, it is time once more to declare 2017 as a banner year for something else. While many chefs are still searching for new and clever ways to infuse legumes into their menus, it is nevertheless every hotelier's duty as a benefactor for food innovation to be on the lookout for the best big thing. This year, I'm not waiting for the UN to make its proclamation; I am telling you today to start looking at starchy fruit...
Cheers to a Year of Thriving – Health and Wellness Trends on the Rise in 2017
Natirar Mansion | January 12, 2017
Over the past year we all saw, and or experienced a steep rise in the popularity of health & wellness. Likely as a direct result of our fast-paced and driven society, many of us find comfort in taking the time to slow down and nurture ourselves. In 2016 we saw the rise of vegan and gluten-free diets, yoga, meditation and high-intensity workouts, spiritual healing such as Reiki, and a shift towards more homeopathic remedies. The health & wellness trends of 2016 will now be giving way to the health & wellness trends of 2017, and we've done the research to present you predictions of just what those will be! Health and Wellness ...
Sip, Sip, Hooray! Get The Inside Scoop on Cocktail Trends and Recipes For The New Year
Natirar | December 27, 2016
'Tis the season for cocktails. Yet, we don't just mean the holidays, cocktails are equally necessary for the beginning of the new year as they are for the holidays. Those first few weeks in January, after having had a delightful vacation away from work, one might be in great need of a little liquid comfort. And, of course, having delicious cocktails to celebrate holidays, ring in the new year, and to cheers the happy occasions are essential! So in honor of the oncoming new year, and to ensure your holiday party features the most stylish and tasty drinks, we've asked Christina D'Orta, the head bartender, and mixologist at Natirar Resort,...
Case Study: Breaking Down Barriers Between A Hotel And Its F&B Franchise
Kelli Carucci | December 15, 2016
By Kelli Carucci When it comes to thinking broadly about food and beverage, hoteliers can either opt to supervise and operate their F&B programs internally or they can work with a partner who will manage the culinary branding. This decision can determine the type of consumer dining at the restaurant and greatly affect the bottom line. Recently, hotel executives are beginning to favor the latter option. The logic behind this shift drives right back to the greater potential for revenue from incorporating an experience restaurant group to operate the property's F&B in addition to the power that such an entity can have towards garne...
Xeros Introduces 35lb/16kg Capacity Eco-Friendly, Near Waterless Laundry System, Ideal for Smaller Hotels & Spas
Xeros Cleaning | November 10, 2016
Come see it at HX: The Hotel Experience in NYC Nov 13-15 Booth 2437 and at Spa Life UK 2016 on November 15-16 Stand 51 MANCHESTER, NH--(Marketwired - November 10, 2016) - Xeros, the innovator of an ultra-low water laundry system, today announced the Xeros SM35, a new 35lb/16kg capacity washer that is ideal for dry cleaners, smaller hotels, and spas where size and space is a consideration. Utilizing the same patented polymer cleaning technology as the award-winning Xeros SMV90 Commercial Washer, the Xeros SM35 dramatically reduces water consumption by up to 80%, and reduces energy and detergent usage by up to 50%, all while delivering a ...
Kimpton Hotels & Restaurants Shares Third Annual Culinary & Cocktails Trend Forecast
Kimpton | November 3, 2016
From Fat-Washing to Fermentation: Chefs and Bartenders from Kimpton's 70+ Restaurants and Bars Weigh in on Top Food and Beverage Trends to Watch in 2017 SAN FRANCISCO – (Nov. 3, 2016) – Cocktails with a culinary twist, the "nose to tail" movement, South American and Mediterranean-influenced cuisine, and reimagined childhood desserts are among the top trends according to Kimpton Hotels & Restaurants' 2017 Culinary & Cocktails Trend Forecast, released today. This third annual trend report offers a glimpse into the innovative flavors and unique sips that will influence restaurant and bar menus in the coming year. T...
