Leading the Culinary Lifestyle Segment With Christopher Hunsberger of Appellation
Adam and Larry Mogelonsky | November 8, 2023
F&B/ FF&E
Utility Companies Join Xeros Incentive Program for Hotels & Commercial Laundries
Xeros Cleaning | June 23, 2015
Connecticut Natural Gas, PG&E, Questar Gas, Southwest Gas and Xcel Energy Offer Incentives for Energy Reduction Using Xeros Laundry System Manchester, NH – Xeros, the innovator of an ultra-low water laundry system, announced today that Connecticut Natural Gas, Pacific Gas and Electricity Company, Questar Gas, Southwest Gas, and Xcel Energy are offering incentives for the energy savings reaped using polymer bead cleaning. Xeros polymer bead cleaning machines are proven to reduce natural gas usage up to 100% and water usage by up to 80%. These companies join a growing list of US utility companies including National Grid and Liberty...
RoomKeyPMS Announces 2-way Interface with hotel SystemsPro
RoomKeyPMS | June 11, 2015
June 11 2015, Vancouver, BC: RoomKeyPMS is committed to providing hoteliers with solutions that save them time and money. For hotels looking to turn a greater profit, this provides a framework to maximize sales efforts while minimizing administrative duties. RoomKeyPMS is pleased to announce their new 2-way interface to hotel SalesPro that will do just that. hotel SalesPro is the lodging industry's most technically advanced sales and catering solution. It provides hoteliers with an automated approach to managing their sales and catering program for maximum efficiency and accuracy. The 2-way interface streamlines the process of checking ...
JW Marriott Austin Installs Clear Sky Software’s Food & Beverage Inventory Management System
Clear Sky Software | June 11, 2015
CHARLOTTE, North Carolina - June 11, 2015 - Clear Sky Software, Inc.® announced today that The JW Marriott Austin Hotel has installed the company's food & beverage inventory control system to help manage and track all food & beverage products. This luxury hotel in the Texas capital has been busy taking advantage of the features of this industry-leading F&B inventory system. Called Clear Sky FOOD & BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all F&B products. Functions include purchasing/ordering, receiving, electronic requisition, outlet transfers/issues/returns and physica...
Xeros Now Offering Utility Saving, High Performance Dryers with Shorter Dry Times
Xeros Cleaning | June 8, 2015
High Energy-Efficient Dryer Complements Low Water Laundry System for Environmentally Sustainable Solution Manchester, NH – Xeros, the innovator of an ultra-low water laundry system, announced today that it is now offering high performance dryers with shorter dry times to work in conjunction with its award winning polymer bead laundry system and Xeros Sbeadycare™ laundry management program. Xeros will be showcasing the new dryers at The Clean Show 2015, at the Georgia World Congress Center, Atlanta, GA, on April 16-19 at Booth #4033. Two new high performance 80 and 120lb OPL dryers will be offered, and both provide high-performance,...
Xeros Helps California Hotels, Dry Cleaners, & Industrial Laundries Reduce Water Usage Up to 80%
Xeros Cleaning | June 3, 2015
Manchester, NH – June 3, 2015 – Xeros, the innovator of an ultra-low water laundry system, announced today that it is helping five California-based businesses reduce water usage by up to 80% in their laundry operations. To put this in context, laundry operations in hotels represent 20% of their overall water usage. The California Althletic Club, Stanford Park Hotel, Quality Inn Petaluma, Fairfield Inn Sebastopol, and Hilton Universal are all using the Xeros® polymer bead laundry systems. Xeros has also signed eight pioneering commercial laundry equipment distributors in California. These pioneering flagship partners are now selling...
IACC’s 2015 Copper Skillet Awards go to Australian and Danish Chefs
IACC | April 22, 2015
LONDON, UK, April 2015 ... One of the highlights of the 34th IACC-Americas annual conference was the 12th annual gathering of IACC conference centre chefs from around the world to compete for the prestigious culinary award - the Copper Skillet - and the distinction of becoming the IACC Conference Centre Chef of the Year. For this year's winners, it proved to be an emotional triumph for Michael Greenlaw (AUSTRALIA) and Trine Thybo Tamussen (DENMARK) who had competed in country and chapter finals, against 82 other competitors to reach this year's final. Michael and Trine received a rousing and enthusiastic ovation from the audience of IAC...
IACC Reveals Top 10 Conference Food Trends for 2015
IACC | April 6, 2015
Useful tips for meeting planners contribute towards healthier conferences Chicago, Illinois, April 6, 2015 - Following extensive research among the 400 members of the International Association of Conference Centres, the organization released its Top 10 Conference Foods Trends for 2015, which are influencing meeting planners across the globe. Mark Cooper, IACC's CEO, commented, "Planners are always looking for new and interesting ways to nourish and invigorate their conference attendees, as food has become so much more than just fuel. Recently there has been an enormous shift towards health and the impact that food can have on concentra...
SkyWire and DataWorks, Inc. Create Innovative New Integration that Eliminates Repetitive Data Entry
SkyWire | March 17, 2015
LAS VEGAS – March 18th, 2014 - Inventory management and point of sales systems, working in harmony...that's what it takes to ensure that businesses know exactly what has sold and what's still sitting on the shelves. DataWorks, Inc offers a complete system tailored for the comprehensive management of purchase orders, inventory control and sales. As a company, DataWorks has been an industry leader for more than 20 years. Most Food and Beverage interfaces are one way: POS sends sales info to the back office system. The new DataWorks / SkyWire integration, built using JSON technology, enables all inventory control for food and beverage to...
Transforming the F&B Department in F&F
Larry Mogelonsky | March 4, 2015
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) In the good old days of hospitality, food and beverage was part of the core. Management treated the department with the lofty respect it deserved, not only in differentiating the property, but also because of the profits it delivered. The iconic hotel dining room was an important meeting place in the community it served, often considered the best table in town. Times have changed. Food is clearly important, as witnessed by a myriad of great chefs and restaurant brands associated with and located within hotels. But the drink side of the equation has taken a heavy blow. Alcoholic beverages ar...
The Culinary Institute of America Provides Scholarships for HTMP International Competition Winners
the American Hotel & Lodging Educational Institute (AHLEI) | February 24, 2015
Orlando, Florida, February 24, 2015 -- The Culinary Institute of America (CIA) has committed to offering four-year scholarships to members of the top three winning teams of the 2015 HTMP International Competition hosted by the American Hotel & Lodging Educational Institute (AHLEI). The 12th annual competition will be held April 23-25 at the Rosen Shingle Creek in Orlando, Florida, and will bring together teams of enthusiastic, motivated high school hospitality students who will demonstrate their skills and knowledge as they compete for scholarships to leading hospitality programs. The Culinary Institute of America is a new scholarsh...
IACC-Americas Names Laura Leonetti & Zachary Miller as “Copper Skillet Champions”
IACC | January 28, 2015
(CHICAGO, IL) -- January 2015 -- At the Bonaventure Resort & Spa, four chefs from IACC member properties in the US and Canada gathered to compete for the coveted IACC-Americas Copper Skillet final where the winners now go on to compete in the International Copper Skillet global final in April. Chef Laura Leonetti from the Villanova University Hotel & Conference Center took the IACC-Americas Senior Chef Category Copper Skillet for her winning dish in the cook-off. Local judges named Laura the winner for her dish of Filet Mignon and Jumbo Prawns, white asparagus, sautéed sweet potatoes, mango & avocado salsa. Zachary Miller a...
Benchmark Hospitality International Releases Top Dining Trends for 2015
January 15, 2015
The Woodlands (Houston), Texas, January 15, 2015 - Benchmark Hospitality International®, a leading U.S.-based hospitality management company with two distinctive portfolios of properties, Benchmark Resorts & Hotels® and Personal Luxury Resorts & Hotels®, has just released its Top Dining Trends for 2015. The trends were observed by Benchmark's executive chefs and culinary experts at the company's 40 luxury hotels, resorts and restaurants coast to coast and off shore. Dining Trend #1 Small Plates-Any Time! Expo-style cooking, including show kitchens, action stations, EVO grilling and mobile kitchens. What's hot? Slow cooked br...
Clear Sky Software Helping to Reduce Costs & Labor at Hotel Nikko San Francisco
Clear Sky Software | January 13, 2015
CHARLOTTE, North Carolina - January 13, 2015 - Clear Sky Software, Inc. ® announced today that The Hotel Nikko San Francisco has implemented the company's food & beverage inventory control system to help manage all food & beverage inventory. The Hotel Nikko selected Clear Sky Software and has been busy shifting control of F&B product inventory over to the Clear Sky system. Called Clear Sky FOOD & BEVERAGE, this is a comprehensive, perpetual inventory system that tracks and controls all F&B products. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. This luxury hotel too...
Ocean Properties Switch to Ripe’s Cold-Pressed Bar Juice Leads to Increased Profits
January 5, 2015
Customer Satisfaction Soars! "Approximately one-fifth (21 percent) of consumers today say that beverages play a very important role in deciding which restaurants to visit for meals. Consumer demand...will lead to even more innovation in terms of beverage type and flavor, and an increasing focus on health and natural ingredients will inspire drink development." -Technomic, 9/10/2014 "What's Hot Alcohol" 2013 Bartender Survey: #3 culinary cocktails with fresh ingredients -National Restaurant Association The Challenge: Ocean Properties, one of the largest privately held hotel development and management companies in North America ...
Food & Beverage Services: Having an Upside-Down Cake and Eating it Too
Ari Tenzer | December 11, 2014
By: Ari Tenzer, founder of Tenzer PLLC For many a hotel owner, the food and beverage component of their hotel operation is plagued by low margins and a heavy dependence on occupancy levels, and is offered more as a result of industry custom than any legitimate expectation of contributing to the hotel's bottom line. As a consequence, paying serious attention to, or money on, F&B offerings has not typically been high on the list of priorities for hotel owners. A recent trend, however, challenges the concept that F&B services cannot contribute to hotel profits and may signal a shift in the way hotel owners think about F&B servi...
IACC-Americas Names US & Canadian Chefs, Laura Leonetti & Tim Lentz, as “Copper Skillet Champions”
IACC | December 3, 2014
(NEW YORK, NY) - December 3, 2014 - At the DoubleTree Suites by Hilton Hotel & Conference Center Chicago recently, 12 chefs from IACC-member properties across the US gathered to compete for the coveted US Copper Skillet where the winners edged one step closer to the International Copper Skillet global final in April. A few days later, at the Bank of Montreal Institute for Learning in Toronto, IACC conference centre chefs from Canada gathered to vie for the distinction of taking home the Canadian Copper Skillet and being named Canadian Conference Centre Chef of the Year along with the right to go on to compete against the US chef at ...
Not All Automatic Minibars are Created Equal…
Bartech | November 25, 2014
The Automatic Minibar Over the past few decades, the hotel minibar has undergone a true transformation, brought on by advancing technology. Like most devices of convenience, minibars have been infused with digital and wireless technologies that make them much more user-friendly and efficient for both hoteliers and their guests. These "automatic minibars" vary widely in their features and functionality, however, due to the variety of methods by which this technology is applied. Following is a guide for hoteliers on how to optimize the cost-savings, operational efficiency and guest satisfaction that the automatic minibar has made possible...
Clear Sky Software Implemented at Banquet Department of Nashville Resort
Clear Sky Software | November 18, 2014
CHARLOTTE, North Carolina - November 18, 2014 - Clear Sky Software, Inc.® announced today that the Banquet Department of the Gaylord Opryland Resort and Convention Center has installed its beverage inventory management software. This sprawling complex known for conventions chose Clear Sky Software to help control all beer, liquor and wine inventory in this very busy banquet department. Called Clear Sky BEVERAGE, this system is a comprehensive, perpetual inventory system that tracks and controls all beverage products. Functions include purchasing, receiving, outlet transfers/issues/returns and physical inventory. Other features allow ma...
Which City’s Hotel Cuisine Reigns Supreme in Southeast Asia?
Wego | November 11, 2014
Singapore, 11 November, 2014 - Jakarta, Kuala Lumpur and Singapore have more in common than close proximity and easy flight connections, they're also renowned for their distinctive culinary flavours which attract foodie-loving travellers from right around the world. Wego, the leading travel search site in the Asia Pacific and Middle East, along with big data review partner TrustYou, examined hotel culinary review comparisons for the three Southeast Asian capitals, for the past 12 months. The reviews were split into a variety of categories that received the most mentions from millions of verified guest reviews collected by TrustYou. The ...
Five Reasons to Sponsor Cooking Classes
Larry Mogelonsky | November 5, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) I haven't stumbled upon anything new by bringing up the notion of hotels offering in-house cooking classes, courses or an entire culinary teaching school. It's a well-established facet of our industry, but one that is mostly in the realm of esteemed five-star jaunts or bucolic inns with Michelin-rated restaurants. What I ponder is why more hotels don't engage in this practice. Is it exclusive to luxury providers, or is it something that any hotel could get up and running, even at the one-off, ad hoc level? Yes or no, make up your mind once we've reviewed five key advantages of this practice...
Benchmark Resorts & Hotels and Personal Luxury Resorts & Hotels Celebrate “National Chili Month”
Personal Luxury Resorts & Hotels | October 17, 2014
Chefs from 10 Luxury Resorts Put Their Spin on an Iconic American Dish The Woodlands (Houston), Texas, October, 2014 ... It's as American as apple pie and as diverse as the states that fiercely defend their recipes as the only authentic versions of this iconic national dish. Spicy and sweet, hot and hearty, seared with Tex Mex spices or rajun' with Cajun hot sauce and Andouille sausage, it's the stuff of culinary competitions from coast to coast. A staple on Superbowl Sunday, comfort food in the midst of the Polar Vortex, it improves with age, freezes beautifully and finds new life as a leftover in tortillas, omelets, pastas, nachos, ba...
Parallax Mini-Sites by HeBS Digital Create a Unique Identity for the Property Restaurant or Spa
HeBS Digital | October 14, 2014
HeBS Digital, the industry's leading digital technology, full-service hotel digital marketing, website design and direct online channel consulting firm based in New York City, is pleased to announce award-winning parallax mini-sites that create a unique identity for the property restaurant, bar, or spa. NEW YORK, NY October 14, 2014 - HeBS Digital, the leading digital technology, marketing and consulting firm in hospitality, is pleased to announce its award-winning parallax mini-sites for its clients' restaurants, bars, lounges, spas and more. These striking and visually-appealing parallax mini-sites feature a new experience in website ...
Enhancing Your Comfort Foods
Larry Mogelonsky | October 1, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) We've all heard the term 'comfort food' used here and there, but many of us outside of immediate F&B circles seldom fully grasp its potential. They're soft, filling, easy to digest and hit all the right flavor notes. Comfort foods are also ones that act to directly prick our brainstems to psychologically uplift us and thereby heighten our meal satisfaction. In this way, it's no longer just a meal for sustenance's sake, but an emotional elevator carrying us to the top. There's also a salient slice of nostalgia at play; in addition to making us comfortably numb, these are foods that take ...
10 Quick Ways to Invigorate Your F&B
Larry Mogelonsky | October 1, 2014
By Larry Mogelonsky, MBA, P. Eng. (www.lma.ca) Year ago, my sister wrote a book entitled, "Everybody Eats." While not particularly useful for the average hotelier, the title stuck with me. We spend an inordinate amount of time discussing spas, fitness centers, golf courses and other peripheral components to the our hotel/resort complexes. Yet, no single facet of your operations is likely to enhance your business more than great food. Based upon my experiences, here are ten cost-effective ways to improve your F&B product. True, these may require operational changes or some new suppliers. But, by shaking up this department, you just m...
