Hotel Banquet & Catering Trends: October 16, 2007

More Than Food
Red Lion's distinctive banquet displays yield results
by Michael Costa

Sometimes food is the only focus when a hotel updates its banquet and catering program. But at Red Lion Hotels, revamping the presentation is as critical as the cooking.

“We spent over $500,000 on new equipment that gave us a nice, clean, up-to-date look,” says George Goodrich, food and beverage consultant, Red Lion Hotels.

Piece by Piece

Red Lion overhauled its banquet and break menus about a year ago to promote a more seasonal, regional, and health-driven food selection. Goodrich believes that using their existing equipment to display the new items would be like telling the customer that nothing had changed.

“We took everything we had and said, ‘Let’s throw all this stuff out and start over with more innovative presentations of food,’” Goodrich says.

To that end, Red Lion purchased more than 1,700 wrought iron display pieces, many with green glass platters, from Event Art in California for all of its North American properties.

“It’s really new and different. There’s a lot you can do to provide height on the table. We didn’t want the regular look of chafers, silver trays, and mirrors. We’ve seen that stuff for decades,” Goodrich adds.

Another factor driving the cutting-edge presentation, according to Goodrich, is the constant need to differentiate Red Lion from other hotels. “Banquets and catering are really our lifeblood, and competition is the driving force to be more creative and innovative,” he says.

Invest for Success

With a year to look back on the changes, Goodrich says spending extra money to upgrade the display equipment along with the new menus was a wise investment.

"It’s paying dividends for us," Goodrich says. "We’ve seen an increase in our groupside catering sales, and we’re getting great feedback from our guests."

[click on images to enlarge]

¨ Sofitel's new approach to booking banquet and catering events makes sense:
http://www.hfbexecutive.com/biol/may-june2007-accor-banquet-catering.asp

¨ Parade of buffetware:
http://www.hfbexecutive.com/biol/nov-dec2006-buffetware.asp

Power & Savings
The Electrolux air-o-steam™ combi oven with low-temperature mode saves $100,000+ over convection.

A Break from the Ordinary
Hershey's meeting breaks pair chocolate with wine and beer
by Ashley Brown Allen

How many meeting breaks include a crisp, pale ale paired with a handful of Hershey's Kisses?

The idea might not be common at many hotels, but at Hershey Lodge in Hershey, Pennsylvania, Beverage Manager Karl McCall opens minds and taste buds to the many possibilities of pairing chocolate with wine, beer, and spirits.

A break-out option for meetings booked at the lodge, the tastings start around 4 p.m. and teach attendees about flavor nuances that depend on different levels of cacao content (the higher the content, the darker the chocolate). McCall passes out sheets so attendees can take notes, and then the fun begins.

"I pair, for instance, a simple milk chocolate with the soft, smooth taste of sherry. I have the attendees take a sip of the sherry, let it roll over their tongues, and swallow. Then they take a bite of the chocolate and really taste it. Afterwards, I have them taste both the sherry and chocolate together, and we talk about how they complement each other," says McCall.

Other pairings include white chocolate with sweet Riesling, dark chocolate with Samuel Smith Imperial Stout or Young's Double Chocolate Stout, and Samuel Adams Cherry Wheat with Hershey’s Cherry Cordial Kisses. “Also, any fruit- or nut-based chocolate tastes fabulous with port," McCall adds.

The chocolates provided in the tastings run the Hershey gamut: Avant garde flavors like the crystallized ginger and chocolate Chai Bar (made by Dagoba Organic Chocolate Company), textured chocolate like Scharffen Berger's Mocha Bar (semi-sweet chocolate mixed with finely ground Sumatran coffee), old favorites such as Whoppers malted milk balls, and new additions like Pringles-shaped Swoops are just a few of the options made available to meeting attendees.

"With the meeting breaks falling at the end or near the end of the day, there's no interference between the alcohol and the agenda," says McCall, adding that most people simply go back to their rooms to change for dinner afterwards.

¨ Innovative meeting breaks at Kimpton Hotels and the Claremont Resort & Spa:
http://www.hfbexecutive.com/biol/july-aug2007-meeting-breaks.asp

¨ Refreshment break ideas from Rio All-Suite Hotel & Casino and New Orleans' Hotel Monteleone:

http://www.hfbexecutive.com/biol/sept-oct2007-refreshment-breaks.asp

Guest Experience
A brand that's part of their lives. Offer Starbucks coffee at your hotel.

Competitive Spirit
Holiday Inn Santa Barbara-Goleta revamps event space to bring guests outdoors
by Michael Costa

Physical upgrades to a hotel’s banquet facilities are inevitable. But when is the right time to invest a few million dollars in improvements?

At the Holiday Inn Santa Barbara-Goleta in Santa Barbara, California, the time to renovate is before the client demands it. The hotel’s meeting and banquet rooms were upgraded just three years ago, but that can seem like a decade in today’s constantly evolving events landscape.

To stay current, the hotel is remodeling its 3220-square-foot Fiesta Ballroom and building a connecting 3600-square-foot outdoor patio space from scratch (replacing a rose garden) that will feature a permanent al fresco bar and fireplace. It’s all part of a hotel-wide $2 million makeover to be completed in early 2008.

“It’s going to set us apart. We’re very close to the business center of the high-tech firms here as well as the university [of California, Santa Barbara]. There are a lot of conferences, a few of which we book here, but certainly we’d like to book a lot more and this will help in that regard,” says Kelly Wells, director of sales, Holiday Inn Santa Barbara-Goleta.

Wells says another reason for building the patio was to take full advantage of Santa Barbara’s spectacular outdoor setting. The area is known as the “American Riviera,” and it’s something other hotels in the city have utilized with patio and pool space for private events. She says the venue will help her property deliver what customers expect when they come to Santa Barbara.

“We want to do more outdoor events, and this will allow for open-air pre-function receptions, stand-alone parties, as well as casual relaxation for our guests," Wells says. "They’ll be surrounded by towering palms and the Santa Ynez Mountains."

¨ Don't drive away banquet & catering business—See what your competition reveals about their strategies for success:

http://www.hfbexecutive.com/biol/may-june2007-catering-competition.asp

¨ Corporate retreats provide an opportunity to offer attendees a food and beverage adventure:

http://www.hfbexecutive.com/biol/sept-oct2007-corporate-retreats.asp

Wow Factor
Catering expert Lou Nickopoulos shares creative setup ideas
by Michael Costa

Food & Beverage Manager Lou Nickopoulos started working at the Crowne Plaza Hotel in Ottawa, Ontario, Canada, more than two decades ago. We asked him about working his way up at the same property, “wowing” guests with a giant crab claw, and what it takes to create a different wedding reception for three sisters in three consecutive years.

Hotel F&B: You’ve been at the Crowne Plaza, Ottawa for 24 years now. What has been your road to F&B manager there?

Nickopoulos: I started as a banquet server, then moved to houseman, then to banquet captain, banquet manager, banquet service and training manager, then to banquet operations manager overseeing the entire banquet department, then finally to food and beverage manager for the past three years.

Hotel F&B: What are some of the ways you come up with new ideas, especially for repeat customers?

Nickopoulos: When you get challenged by the client, it really opens up your imagination. I’ll give you an example: A couple of years ago we did weddings for a family that had three daughters get married in three consecutive years. We did three different kinds of setups for them, and their father was blown away.

In the first one, the bride wanted a bridge built across the bar, so we attached milk crates together to create this bridge going from one end of the bar to the other and actually had lights installed underneath the crates for visual effect.

For the second wedding, we used the dance floor of the ballroom to set up antipasto stations for the first course. We had a chef doing a seafood flambé station; we had an Italian cheese station and different breads, so it gave the guests a chance to build their own antipasto instead of having it served at the table.

The third was a summer-type wedding, so we went with a teal, yellow and purple theme. We built arches and had them connect into a bar on the opposite end of the ballroom, which is something the other two weddings never had.

A lot of the guests who attended the first two weddings were like, “Oh my God, every time I come here it’s different.” It worked out well because we got some spin-off business from it, and we became known as a place that’s fun and creative.

Hotel F&B: How do you get your staff involved in the creative process?

Nickopoulos: Sometimes we get pizza and sit in a room and ask, “How do we make this come to life?” Or it can be as simple as coming into my office, where we’ll doodle ideas on paper. Just having another pair of eyes and ears helps. I love taking care of our clients, and passion is something that’s very contagious. If you instill that in your associates, it just filters down.

We also incorporate something called GROW, which stands for “guest reaction opportunity window.” If you can’t make a client’s jaw drop immediately with a particular set up or service experience, then you’re not doing something right. So we always talk about GROW when we plan an event.

Hotel F&B: How do you combine the artistic element of the setup with the practicality of serving food?

Nickopoulos: I’ll touch base with our chef, and we decide how we’re going to present the food. The key to these setups is a lot of lighting, elevation, and a huge “wow” factor.

Here's an example: We do a beautiful seafood martini station, and I built a giant crab claw where the chef stands in the center with martini glasses and creates a seafood martini in front of you. It’s great when a customer comes up and says, “Wow, you actually built a claw for the station.”

Lighting is really important. It’s no different than going to a concert. The music can be great, but if the lighting is not there, it’s not complete. I especially like floodlights reflecting off glassware. It’s one of the best things you can do.

Empty spools for wire are some of the best props you can have for elevation. We never throw those out. You can use those for different tiers of buffets or glassware, and there’s already a hole in the middle of each one to run cables through for lighting.

As for construction, a lot of the stuff I use is just what I have inside this hotel. I actually built a cake out of tables once. I started with a 72-inch round and stacked smaller and smaller ones on top of it. Then I drilled a hole in each table and ran lights along the inside, so it looked like this big pastry cake when you walked in the room.

Hotel F&B: What is the average size of your functions?

Nickopoulos: Our largest events are in our ballroom. It’s 10,000 square feet and usually have between 600 and 800 people. Then we have meeting rooms where we can seat up to 200 people.

Hotel F&B: What do you attribute your longevity in the business to?

Nickopoulos: Your mentality has to be like water, willing to adapt to anything. Go visit other hotels to see what their banquets are like. You can use some of those ideas and bring them back, because it’s all about what you do with the idea that makes it work. Not only for your establishment but also for the client, because a happy client means repeat business.

Click to view breathtaking lighting effects and festive elements of Crowne Plaza Ottawa Hotel's buffet designs (registration required):

¨ How LXR Luxury Resorts & Hotels—distinguished by top chefs and stunning design—drives up banquet and catering profits:

http://www.hfbexecutive.com/biol/jan-feb2007-lxr.asp

¨ Stunning event setups at Baltimore’s Tremont Grand Hotel:
http://www.hfbexecutive.com/biol/july-aug2007-themed-buffets.asp

Banquet Cooking
Electrolux’s cook-chill system eliminates compatibility issues and streamlines food production in your kitchen.

Outside View
The Hotel Contessa introduces their "Meeting Tips & Trends" newsletter
by Michael Costa

At the Hotel Contessa in San Antonio, Texas, identifying trends in banquets and catering is a bit like reporting the news.

“We want to capture observations on our industry in a proactive way, and I think a newsletter is a great way to do that,” says Sara Plaster, director of conference services at Hotel Contessa.

Plaster starts by interviewing area rental companies and clients and finishes with a quarterly “meeting tips and trends” newsletter. All the information is shared with the banquet and catering staff of the Contessa and nearly 30 other Benchmark Hospitality properties via Benchmark’s intranet site.

“I think it’s a way to keep people up to date and keep the juices flowing,” says Liz Overbeck, Studio Communications, who teams with Plaster on the newsletter.

By interviewing local rental companies about what items are being used most frequently for area events, Plaster and Overbeck are able to see what’s happening outside of the Contessa and work that information into their own operation.

Linens are one example. Plaster and Overbeck discovered that chocolate and espresso colors are popular because they pair well with bright shades of blue, green, pink, and coral. The trend going into next season, however, is a shift towards Tiffany blue-based linen.

Another example of trend identification is taking a closer look at customer feedback. Plaster and Overbeck found out that even though the Contessa is a Spanish-themed property, clients wanted a Mexican-themed experience while in San Antonio. The result was to create a “fiesta menu” for receptions and purchase new décor and equipment to match that theme.

“Instead of being a Spanish food and beverage property and forcing customers to go in that direction, we’ve embraced their feedback and created something unique,” Plaster says.

Discovering and condensing all the information into a quarterly newsletter can be a challenge, Plaster says, but the extra work pays off for the hotel and for Benchmark.

“It is a great training tool," says Plaster. Not just the newsletter, but the actual thought process behind it as well. It prepares me to share with my colleagues, to meet with my clients, and to lead my employees."

Poolside F&B in Las Vegas isn’t just long lines of women and men trying to get past a velvet rope in their swimsuits. At the Rio All-Suite Hotel & Casino, the 60,000-square-foot pool area doubles as a vital event space for parties of up to 2,000 or more.

“Nothing is taboo at the pool, so you can do anything from fire dancers to a parade of Brazilian performers. After several days of meetings, a lot of conventioneers don’t want to be stuck in a function room. They want a little fresh air,” says Michele Polci, CPCE, director of catering sales, Rio All-Suite Hotel & Casino.

A poolside party can go off the deep end, however, if certain planning and setup elements aren’t considered.

Poolside F&B is big business in Las Vegas, so closing any time before late afternoon for a private event has to make financial sense. And because many of the functions happen after sunset, the need for proper lighting is critical.

Polci says “moon balloons,” which are globe-shaped, illuminated balloons of varying sizes, solve that problem because they provide 360-degree light and can be hung or mounted anywhere.

“We tend to do about 80 to 90% buffet, and you can see your food really well. [Moon balloons] are a great and somewhat inexpensive light that can really impact the décor,” says Polci.

Colored filters over the lights can add ambience to the party, but Polci says white lights are right when you’re serving food.

“Colored lights and gels are great for other décor elements poolside, but they’re going to make your food look funky,” she says.

Having an outdoor venue allows the hotel to offer more creative event themes to the client than an indoor function.

Polci says a Rat Pack theme, complete with Frank Sinatra and Sammy Davis Jr. impersonators, is a consistent hit. The Rio’s Brazilian atmosphere as a property also extends to poolside parties with Brazilian music and “A Taste of Rio” buffet, which features food and specialty drinks from the Rio’s in-house restaurants. A Hawaiian luau is another favorite for guests and includes fire dancers and a traditional pig roast.

Because of the need for plasticware instead of glassware around the pool, the Rio can upsell the customer with optional plastic accessories, like Tiki or coconut cups for a luau, glow sticks and necklaces for nighttime dancing, and other customized corporate-logoed items like mugs, bracelets, and yard glasses for beer.

“It’s a great chance to say, ‘Let’s logo it with the name of your company and the type of themed event you’re doing.’ I think pool events are more relaxed than you see indoors, so you can add some fun items and not take yourself too seriously,” says Polci.

Polci says poolside parties account for about 5 percent of the Rio’s total banquet and catering revenue, and she says the key to success is being 100 percent honest with a client up front about the elements mentioned above.

“They always understand what’s going on and they’re not surprised by anything in the end,” Polci says.

Hotel Banquet & Catering Trends: October 16, 2007 Click here to subscribe»

More Than Food Red Lion's distinctive banquet displays yield results by Michael Costa Sometimes food is the only focus when a hotel updates its banquet and catering program. But at Red Lion Hotels, revamping the presentation is as critical as the cooking. “We spent over $500,000 on new equipment that gave us a nice, clean, up-to-date look,” says George Goodrich, food and beverage consultant, Red Lion Hotels. Piece by Piece Red Lion overhauled its banquet and break menus about a year ago to promote a more seasonal, regional, and health-driven food selection. Goodrich believes that using their existing equipment to display the new items would be like telling the customer that nothing had changed. “We took everything we had and said, ‘Let’s throw all this stuff out and start over with more innovative presentations of food,’” Goodrich says. To that end, Red Lion purchased more than 1,700 wrought iron display pieces, many with green glass platters, from Event Art in California for all of its North American properties. “It’s really new and different. There’s a lot you can do to provide height on the table. We didn’t want the regular look of chafers, silver trays, and mirrors. We’ve seen that stuff for decades,” Goodrich adds. Another factor driving the cutting-edge presentation, according to Goodrich, is the constant need to differentiate Red Lion from other hotels. “Banquets and catering are really our lifeblood, and competition is the driving force to be more creative and innovative,” he says. Invest for Success With a year to look back on the changes, Goodrich says spending extra money to upgrade the display equipment along with the new menus was a wise investment. "It’s paying dividends for us," Goodrich says. "We’ve seen an increase in our groupside catering sales, and we’re getting great feedback from our guests." [click on images to enlarge] ¨ Sofitel's new approach to booking banquet and catering events makes sense: http://www.hfbexecutive.com/biol/may-june2007-accor-banquet-catering.asp ¨ Parade of buffetware: http://www.hfbexecutive.com/biol/nov-dec2006-buffetware.asp Power & Savings The Electrolux air-o-steam™ combi oven with low-temperature mode saves $100,000+ over convection. A Break from the Ordinary Hershey's meeting breaks pair chocolate with wine and beer by Ashley Brown Allen How many meeting breaks include a crisp, pale ale paired with a handful of Hershey's Kisses? The idea might not be common at many hotels, but at Hershey Lodge in Hershey, Pennsylvania, Beverage Manager Karl McCall opens minds and taste buds to the many possibilities of pairing chocolate with wine, beer, and spirits. A break-out option for meetings booked at the lodge, the tastings start around 4 p.m. and teach attendees about flavor nuances that depend on different levels of cacao content (the higher the content, the darker the chocolate). McCall passes out sheets so attendees can take notes, and then the fun begins. "I pair, for instance, a simple milk chocolate with the soft, smooth taste of sherry. I have the attendees take a sip of the sherry, let it roll over their tongues, and swallow. Then they take a bite of the chocolate and really taste it. Afterwards, I have them taste both the sherry and chocolate together, and we talk about how they complement each other," says McCall. Other pairings include white chocolate with sweet Riesling, dark chocolate with Samuel Smith Imperial Stout or Young's Double Chocolate Stout, and Samuel Adams Cherry Wheat with Hershey’s Cherry Cordial Kisses. “Also, any fruit- or nut-based chocolate tastes fabulous with port," McCall adds. The chocolates provided in the tastings run the Hershey gamut: Avant garde flavors like the crystallized ginger and chocolate Chai Bar (made by Dagoba Organic Chocolate Company), textured chocolate like Scharffen Berger's Mocha Bar (semi-sweet chocolate mixed with finely ground Sumatran coffee), old favorites such as Whoppers malted milk balls, and new additions like Pringles-shaped Swoops are just a few of the options made available to meeting attendees. "With the meeting breaks falling at the end or near the end of the day, there's no interference between the alcohol and the agenda," says McCall, adding that most people simply go back to their rooms to change for dinner afterwards. ¨ Innovative meeting breaks at Kimpton Hotels and the Claremont Resort & Spa: http://www.hfbexecutive.com/biol/july-aug2007-meeting-breaks.asp ¨ Refreshment break ideas from Rio All-Suite Hotel & Casino and New Orleans' Hotel Monteleone: http://www.hfbexecutive.com/biol/sept-oct2007-refreshment-breaks.asp Guest Experience A brand that's part of their lives. Offer Starbucks coffee at your hotel. Competitive Spirit Holiday Inn Santa Barbara-Goleta revamps event space to bring guests outdoors by Michael Costa Physical upgrades to a hotel’s banquet facilities are inevitable. But when is the right time to invest a few million dollars in improvements? At the Holiday Inn Santa Barbara-Goleta in Santa Barbara, California, the time to renovate is before the client demands it. The hotel’s meeting and banquet rooms were upgraded just three years ago, but that can seem like a decade in today’s constantly evolving events landscape. To stay current, the hotel is remodeling its 3220-square-foot Fiesta Ballroom and building a connecting 3600-square-foot outdoor patio space from scratch (replacing a rose garden) that will feature a permanent al fresco bar and fireplace. It’s all part of a hotel-wide $2 million makeover to be completed in early 2008. “It’s going to set us apart. We’re very close to the business center of the high-tech firms here as well as the university [of California, Santa Barbara]. There are a lot of conferences, a few of which we book here, but certainly we’d like to book a lot more and this will help in that regard,” says Kelly Wells, director of sales, Holiday Inn Santa Barbara-Goleta. Wells says another reason for building the patio was to take full advantage of Santa Barbara’s spectacular outdoor setting. The area is known as the “American Riviera,” and it’s something other hotels in the city have utilized with patio and pool space for private events. She says the venue will help her property deliver what customers expect when they come to Santa Barbara. “We want to do more outdoor events, and this will allow for open-air pre-function receptions, stand-alone parties, as well as casual relaxation for our guests," Wells says. "They’ll be surrounded by towering palms and the Santa Ynez Mountains." ¨ Don't drive away banquet & catering business—See what your competition reveals about their strategies for success: http://www.hfbexecutive.com/biol/may-june2007-catering-competition.asp ¨ Corporate retreats provide an opportunity to offer attendees a food and beverage adventure: http://www.hfbexecutive.com/biol/sept-oct2007-corporate-retreats.asp Wow Factor Catering expert Lou Nickopoulos shares creative setup ideas by Michael Costa Food & Beverage Manager Lou Nickopoulos started working at the Crowne Plaza Hotel in Ottawa, Ontario, Canada, more than two decades ago. We asked him about working his way up at the same property, “wowing” guests with a giant crab claw, and what it takes to create a different wedding reception for three sisters in three consecutive years. Hotel F&B: You’ve been at the Crowne Plaza, Ottawa for 24 years now. What has been your road to F&B manager there? Nickopoulos: I started as a banquet server, then moved to houseman, then to banquet captain, banquet manager, banquet service and training manager, then to banquet operations manager overseeing the entire banquet department, then finally to food and beverage manager for the past three years. Hotel F&B: What are some of the ways you come up with new ideas, especially for repeat customers? Nickopoulos: When you get challenged by the client, it really opens up your imagination. I’ll give you an example: A couple of years ago we did weddings for a family that had three daughters get married in three consecutive years. We did three different kinds of setups for them, and their father was blown away. In the first one, the bride wanted a bridge built across the bar, so we attached milk crates together to create this bridge going from one end of the bar to the other and actually had lights installed underneath the crates for visual effect. For the second wedding, we used the dance floor of the ballroom to set up antipasto stations for the first course. We had a chef doing a seafood flambé station; we had an Italian cheese station and different breads, so it gave the guests a chance to build their own antipasto instead of having it served at the table. The third was a summer-type wedding, so we went with a teal, yellow and purple theme. We built arches and had them connect into a bar on the opposite end of the ballroom, which is something the other two weddings never had. A lot of the guests who attended the first two weddings were like, “Oh my God, every time I come here it’s different.” It worked out well because we got some spin-off business from it, and we became known as a place that’s fun and creative. Hotel F&B: How do you get your staff involved in the creative process? Nickopoulos: Sometimes we get pizza and sit in a room and ask, “How do we make this come to life?” Or it can be as simple as coming into my office, where we’ll doodle ideas on paper. Just having another pair of eyes and ears helps. I love taking care of our clients, and passion is something that’s very contagious. If you instill that in your associates, it just filters down. We also incorporate something called GROW, which stands for “guest reaction opportunity window.” If you can’t make a client’s jaw drop immediately with a particular set up or service experience, then you’re not doing something right. So we always talk about GROW when we plan an event. Hotel F&B: How do you combine the artistic element of the setup with the practicality of serving food? Nickopoulos: I’ll touch base with our chef, and we decide how we’re going to present the food. The key to these setups is a lot of lighting, elevation, and a huge “wow” factor. Here's an example: We do a beautiful seafood martini station, and I built a giant crab claw where the chef stands in the center with martini glasses and creates a seafood martini in front of you. It’s great when a customer comes up and says, “Wow, you actually built a claw for the station.” Lighting is really important. It’s no different than going to a concert. The music can be great, but if the lighting is not there, it’s not complete. I especially like floodlights reflecting off glassware. It’s one of the best things you can do. Empty spools for wire are some of the best props you can have for elevation. We never throw those out. You can use those for different tiers of buffets or glassware, and there’s already a hole in the middle of each one to run cables through for lighting. As for construction, a lot of the stuff I use is just what I have inside this hotel. I actually built a cake out of tables once. I started with a 72-inch round and stacked smaller and smaller ones on top of it. Then I drilled a hole in each table and ran lights along the inside, so it looked like this big pastry cake when you walked in the room. Hotel F&B: What is the average size of your functions? Nickopoulos: Our largest events are in our ballroom. It’s 10,000 square feet and usually have between 600 and 800 people. Then we have meeting rooms where we can seat up to 200 people. Hotel F&B: What do you attribute your longevity in the business to? Nickopoulos: Your mentality has to be like water, willing to adapt to anything. Go visit other hotels to see what their banquets are like. You can use some of those ideas and bring them back, because it’s all about what you do with the idea that makes it work. Not only for your establishment but also for the client, because a happy client means repeat business. Click to view breathtaking lighting effects and festive elements of Crowne Plaza Ottawa Hotel's buffet designs (registration required): ¨ How LXR Luxury Resorts & Hotels—distinguished by top chefs and stunning design—drives up banquet and catering profits: http://www.hfbexecutive.com/biol/jan-feb2007-lxr.asp ¨ Stunning event setups at Baltimore’s Tremont Grand Hotel: http://www.hfbexecutive.com/biol/july-aug2007-themed-buffets.asp Banquet Cooking Electrolux’s cook-chill system eliminates compatibility issues and streamlines food production in your kitchen. Outside View The Hotel Contessa introduces their "Meeting Tips & Trends" newsletter by Michael Costa At the Hotel Contessa in San Antonio, Texas, identifying trends in banquets and catering is a bit like reporting the news. “We want to capture observations on our industry in a proactive way, and I think a newsletter is a great way to do that,” says Sara Plaster, director of conference services at Hotel Contessa. Plaster starts by interviewing area rental companies and clients and finishes with a quarterly “meeting tips and trends” newsletter. All the information is shared with the banquet and catering staff of the Contessa and nearly 30 other Benchmark Hospitality properties via Benchmark’s intranet site. “I think it’s a way to keep people up to date and keep the juices flowing,” says Liz Overbeck, Studio Communications, who teams with Plaster on the newsletter. The Big Picture By interviewing local rental companies about what items are being used most frequently for area events, Plaster and Overbeck are able to see what’s happening outside of the Contessa and work that information into their own operation. Linens are one example. Plaster and Overbeck discovered that chocolate and espresso colors are popular because they pair well with bright shades of blue, green, pink, and coral. The trend going into next season, however, is a shift towards Tiffany blue-based linen. Another example of trend identification is taking a closer look at customer feedback. Plaster and Overbeck found out that even though the Contessa is a Spanish-themed property, clients wanted a Mexican-themed experience while in San Antonio. The result was to create a “fiesta menu” for receptions and purchase new décor and equipment to match that theme. “Instead of being a Spanish food and beverage property and forcing customers to go in that direction, we’ve embraced their feedback and created something unique,” Plaster says. The Results Discovering and condensing all the information into a quarterly newsletter can be a challenge, Plaster says, but the extra work pays off for the hotel and for Benchmark. “It is a great training tool," says Plaster. Not just the newsletter, but the actual thought process behind it as well. It prepares me to share with my colleagues, to meet with my clients, and to lead my employees." [Click here to view a PDF of Hotel Contessa’s Meeting Trends Newsletter] ¨ Linens capitalize on color, texture, and technology: http://www.hfbexecutive.com/biol/jan-feb2007-napery.asp ¨ New design trends in glassware yield visual impact and increased beverage sales: http://www.hfbexecutive.com/biol/july-aug2007-glassware.asp No Taboos Rio Las Vegas pool thrives as vital event space by Michael Costa Poolside F&B in Las Vegas isn’t just long lines of women and men trying to get past a velvet rope in their swimsuits. At the Rio All-Suite Hotel & Casino, the 60,000-square-foot pool area doubles as a vital event space for parties of up to 2,000 or more. “Nothing is taboo at the pool, so you can do anything from fire dancers to a parade of Brazilian performers. After several days of meetings, a lot of conventioneers don’t want to be stuck in a function room. They want a little fresh air,” says Michele Polci, CPCE, director of catering sales, Rio All-Suite Hotel & Casino. A poolside party can go off the deep end, however, if certain planning and setup elements aren’t considered. Lighting Poolside F&B is big business in Las Vegas, so closing any time before late afternoon for a private event has to make financial sense. And because many of the functions happen after sunset, the need for proper lighting is critical. Polci says “moon balloons,” which are globe-shaped, illuminated balloons of varying sizes, solve that problem because they provide 360-degree light and can be hung or mounted anywhere. “We tend to do about 80 to 90% buffet, and you can see your food really well. [Moon balloons] are a great and somewhat inexpensive light that can really impact the décor,” says Polci. Colored filters over the lights can add ambience to the party, but Polci says white lights are right when you’re serving food. “Colored lights and gels are great for other décor elements poolside, but they’re going to make your food look funky,” she says. Themes and Upselling Having an outdoor venue allows the hotel to offer more creative event themes to the client than an indoor function. Polci says a Rat Pack theme, complete with Frank Sinatra and Sammy Davis Jr. impersonators, is a consistent hit. The Rio’s Brazilian atmosphere as a property also extends to poolside parties with Brazilian music and “A Taste of Rio” buffet, which features food and specialty drinks from the Rio’s in-house restaurants. A Hawaiian luau is another favorite for guests and includes fire dancers and a traditional pig roast. Because of the need for plasticware instead of glassware around the pool, the Rio can upsell the customer with optional plastic accessories, like Tiki or coconut cups for a luau, glow sticks and necklaces for nighttime dancing, and other customized corporate-logoed items like mugs, bracelets, and yard glasses for beer. “It’s a great chance to say, ‘Let’s logo it with the name of your company and the type of themed event you’re doing.’ I think pool events are more relaxed than you see indoors, so you can add some fun items and not take yourself too seriously,” says Polci. Planning and Payoff Polci says poolside parties account for about 5 percent of the Rio’s total banquet and catering revenue, and she says the key to success is being 100 percent honest with a client up front about the elements mentioned above. “They always understand what’s going on and they’re not surprised by anything in the end,” Polci says. [click on images to enlarge] ¨ Pool menus demand specific considerations: http://www.hfbexecutive.com/biol/march-april2007-poolside.asp ¨ Hotels create interest and boost F&B sales with upgraded poolside amenities and service design: http://www.hfbexecutive.com/biol/july-aug2007-poolside.asp Coffee & Tea Starbucks offers a variety of flexible coffee and tea programs for your hotel.		Hotel F&B home In this issue: No Taboos Rio Las Vegas pool thrives as a vital event space Outside View The Hotel Contessa introduces their "Meeting Tips & Trends" newsletter Wow Factor Catering expert Lou Nickopoulos shares creative setup ideas Competitive Spirit Holiday Inn Santa Barbara-Goleta revamps event space to bring guests outdoors A Break from the Ordinary Hershey's meeting breaks pair chocolate with wine and beer More Than Food Red Lion's distinctive banquet displays yield results Editor: Michael Costa Publisher: Jeanne Bischoff Designer: Angela Stucker Sponsor Hotel Banquet & Catering Trends Vendors, you can showcase your products in Hotel Banquet & Catering Trends. For information on pricing and banner options, please call Jeanne Bischoff at 847-551-9956 or email jbischoff@hfbexecutive.com. Hotel F&B National Editorial Advisory Board Brian Abel Corporate Director Outlets, Westin Hotels Terry Bickhardt President/COO, Waterford Hotel Group Elizabeth Blau President, Elizabeth Blau & Associates Pete Boyd VP F&B, The Venetian Resort Hotel Casino Hans Brinkhoff F&B Consultant, Holland America Line Paul Daly Asst VP F&B, Hyatt Hotels Giorgi DiLemis VP F&B, Gaylord Hotels Matt Engels VP Hotel Operations, Red Lion Hotels Steve Enselein VP, Catering and Convention Services, Hyatt Hotels Richard Faeh Corporate Executive Chef, Starwood Hotels George Goodrich Corporate Director F&B, Red Lion Hotels Steve Hedberg VP Operations, Carlson Hospitality International Menze Heroian VP Food & Beverage, Tishman Hotel Corp Jean-marc Jalbert VP F&B, Sofitel Hotels Dieter Kadoke President, PointSource LLC Niki Leondakis COO, Kimpton Hotels & Restaurants Bart Mahoney VP F&B, Bellagio Resort, Las Vegas Tobias Mattstedt VP Restaurant Development, MGM Grand Sue Morgan VP Franchise F&B, InterContinental Hotels Vito Palmietto Corporate Director F&B, JQH Hotels Meredith Quarnstrom VP F&B, Hilton Hotels Gus Sader President/CEO, Hospitality Asset Services Fernando Salazar VP F&B, Wyndham Worldwide Hotels & Resorts Roger Taylor VP F&B, Columbia Sussex Corporation Matthew Von Ertfelda VP Restaurants & Bars, Marriott International Inc. Doug Zeif VP F&B, LXR Luxury Resorts *Are you and your employees receiving Hotel F&B* magazine? Click here for a free subscription.** Available to qualified hotel F&B professionals.
**Hotel Banquet & Catering Trends is published in affiliation with Hotel F&B Magazine and Hotel F&B Online (www.hfbexecutive.com). © 2007 Hotel F&B Magazine, Hotel Forums LLC**