Friday, October 20, 2017

Food & Beverage

The secret to F&B success

With the new Cliveden Bar & Dining making up part of a $6 million makeover of Pullman Melbourne on the Park, Accomnews spoke exclusively with AccorHotels’ Kevin Milner, director of procurement and food & beverage strategy, about the importance of keeping up to date with hotels’ food and beverage offerings.

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The downfalls of overcharging for bottled water

You've trained your bellman, concierge and front desk staff to a tee. Your guests immediately feel welcome at your property with the awful nightmare of security lines, air travel and bag collection finally behind them. They enter their guest room, just starting to unwind, and then prominently displayed is a bottle of water with an unmistakably exorbitant price tag. And it is all for naught.

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Accorhotels update on environmental initiative

Hotels like The Sebel Kirkton Park Hunter Valley are setting new standards for local production and sourcing. The hotel now sources up to 30% of its menu from the hotel’s 70 acre grounds and vegetable garden, with a further 50% from local partners. The Sebel has an agreement with a local farmer who manages cattle and pigs on the hotel’s grounds. The …

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Want to know what your guests value?

Know that complimentary refreshments are high on the valued amenity list. Guests love to receive free food and beverages; they are a “must have” amenity for global travellers, following closely behind the obvious number one favourite (free wifi), according to a 2015 study by online accommodation booking service, Hotels.com. A guest’s first guestroom encounter at your property might come at …

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