As leaders in the food and beverage industry, we at Samson Hospitality are always on the lookout for emerging food trends that will shape the culinary landscape.
On the menu today – F & B profitability
Explore strategies to enhance F&B profitability in hotels by diversifying beyond weddings and banquets, embracing outsourcing, and focusing on unit economics
A new flavour for hotels
Considering the effects of outside-hotel customers on hotel performance, hotels should treat outside-hotel guests as their main target and develop management practices related to them.
Chris Moore appointed Corporate Director of Food and Beverage at LBA Hospitality
LBA Hospitality, an Alabama-based hotel management company, today announced that they have hired Chris Moore to be the company’s Corporate Director of Food and Beverage Lifestyle and Full Service Brands. Prior to her arrival at LBA Hospitality, Chef Chris was the Director of Culinary Operations and Executive Chef for a hospitality company where she was responsible for the concept, menu design and overall profitability for six full-service properties. Chef Chris previously served as the Executive Chef at the restaurants at the Biltmore Estates in Asheville, North Carolina.
Chef Chris’ primary focus will be the full-service and lifestyles brands of LBA’s award-winning portfolio; however, she will work to enhance F&B operations throughout all properties to drive greater value for the owners and developers. Chef Chris brings a wealth of experience and expertise that will allow LBA properties to provide an experience that excites and engages the guests.
Chef Chris brings over 22 years in the culinary field, where she’s won numerous awards including the “Best New Culinarian” at the Stars of the Industry in 2021. She’s worked with many outstanding chefs and line cooks over her career and considers Chef Philippe Buolot of Portland, Oregon her mentor. She graduated from Kendall College, a nationally acclaimed culinary arts school in Chicago, Illinois.
The importance of quality in the hotel and restaurant experience
Quality is not just about the food on the plate – it’s about the entire experience. Here’s how to plan and cost menus to ensure that your guests leave satisfied and impressed.
John Wise joins Marcus Hotels & Resorts as Vice President of Food and Beverage
With an eye toward expanding the excellence of its contemporary culinary operations, Marcus® Hotels & Resorts, a nationally recognized owner and management company and division of The Marcus Corporation (NYSE: MCS), today announced that highly regarded restaurateur John Wise has been appointed vice president of food and beverage.
Derrin Abac is the new food & beverage director in Hotel Wailea
Derrin Abac has joined Hotel Wailea, Hawaii’s only Relais and Châteaux property, as Director of Food and Beverage to lead the resort-wide culinary team including The Restaurant at Hotel Wailea, the property’s acclaimed signature restaurant, and Birdcage Bar, an open-air lounge concept with dramatic island views.
Hospitality software frontrunner Agilysys receives three awards for mobile food & beverage
Top gaming organizations recognize Agilysys for amplifying Return on Experience (ROE) through guest conveniences, technology interconnectivity, and gaming industry expertise
AHC Hospitality Hires Adam Tanner as AVP of Food & Beverage
AHC Hospitality announces the appointment of Adam Tanner to assistant vice president of food and beverage, where he will oversee the restaurant and catering programs of AHC Hospitality’s hotels, including the historic Amway Grand Plaza, Curio Collection by Hilton, and the JW Marriott Grand Rapids, in downtown Grand Rapids’ Hotel District.
Becoming a greener restaurant in just two steps
Do you want to become an eco-responsible restaurant but don’t know what measures to put in place without interfering with your work?
