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The Hotel Inter-Continental Helsinki has spent some $1.5 million to renovate its kitchen in an effort to cope with its expanding food and beverage operations. The new kitchen, which was renovated between Jan 1998 and Jul 1998, features an inspiring and dazzling design that not only expanded the kitchen's capacity but also made the operations more efficient. Working conditions were also improved with the installation of a ventilation ceiling and a thermostat.

Some of the great restaurants chefs like David Britton of The Manele Bay Hotel, and Mark Baker of Seasons Restaurant among others, pride in their precious kitchen acquisiitons. A coffee bean grinder, a batch freezer and pasta cooker are some of their best partners in cooking

Hotel lobbies in Europe, Asia, Africa and the Americas display distinctive architectural styles and the use of natural harmonies to create elegance. The lobby of the Peninsula Manila in the Philippines, for instance, showed a magnificent architectural design, elegant balustrades and a spectacular centerpiece. The Four Seasons Resort Hualalai in Hawaii and the Hotel Europa & Regina in Venice used plant life and flora to create an atmosphere of comfort in their lobbies and baths.

A survey of the technology adoption patterns of hotels in the US, Asia and Europe showed that hotels in Asia and Europe are the better adopters of technology than their US counterparts. This is seen in their use of guest history and database marketing system as well as the adoption of Internet technology. But US hotels were better at using property management systems, electronic locks and revenue/yield management systems. Asian and European hotels are also high users of guestroom automation, with 67% Asian hotels and 39% of European hotels employing such guestroom amenities as multiple phone lines.

Several hotels are adding innovative features to their food and beverage segment to regain pride back into hotel dining. Backflip restaurant of Phoenix Hotel, the Pronto restaurant of The Oriental hotel in Singapore, the Shibli Bedouin Restaurant of Grand Hotel Krasnapolsky in Amsterdam, the Steelhead Grill of the Pittsburgh Marriott, the Astor Place of Hotel Astor in Miami and the Fusion restaurant of Posthouse Regents Park in London are among those with renewed designs that inject an atmosphere that is most conducive to the dining requirements of patrons.

Hotel restaurateurs are turning to unusual tabletop wares to add distinctive touches to the dining experience. Unique serving pieces include bronze rabbit figures holding trays of caviar, miniature cast-iron stoves housing homemade petit fours, and combination breadbaskets and candle holders. Others dress tables with plates painted with landscapes and garden scenes.

Six innovative food and beverage concepts demonstrate the trends in hotel dining and the selling power of famous names and brands. Five of these restaurants are owned and managed by hoteliers who understand customer and market needs. The hoteliers hired well-known chefs, offered brand name products and developed distinctive and salable themes. Examples of these hotels are the Astor Hotel and Le Parc Hotel in Paris and The Beaufort Hotel in Sentosa, Singapore.

A number of hotels have discovered the secrets to successful ethnic food and beverage operations. The Peninsula Manila's Italian restaurant, for instance, offers guests pre-dinner cocktails at a separate holding bar. The Scottsdale Princess' chef Reed Groban maintains the authenticity of the La Hacienda Mexican restaurant by offering traditional Mexican dishes rather than the Tex-Mex varieties served by other restaurants.

Spas and business guestrooms are among the extra amenities hotel guests appreciate the most. A listing of 14 mid-market and upscale properties which have not only met but even exceeded the needs and expectations of their guests is presented. A brief overview of the business and fitness facilities which make each hotel stand out is presented.

Cruise lines are improving their food and beverage offerings to stay competitive in an industry which is experiencing a growth in the number of vessels. Menus on board have been modified to cater to the tastes of health-conscious and casual diners. Thus, meals are being offered that feature fresh herbs and ingredients and low-fat recipes, while dining settings are being placed in open areas such as poolside bars. Other cruise lines have focused attention on improving their wine lists and report a growing preference for American wines.

A survey identified consumers' top choices among hotel chains. Ritz-Carlton hotels were rated highest among luxury hotels in general but respondents over 55 years of age preferred Nikko hotels. The Marriott chain was consistently ranked highest among first-class hotels by respondents of all age groups, while the Holiday Inn chain was considered the most popular mid-priced hotel chain.

All-suite hotels continued to register higher sales and occupancy rates than their single-room counterparts in 1994. Average occupancy rates for 1994 reached 73.8% and room rates averaged $84.43 per day. Among the various all-suite hotels, Embassy Suites Inc. is ranked first, followed by Residence Inn by Marriott Inc.

Sol Melia hotel company founder Gabriel Escarrer is magazine, 'Hotels,' 1999 Corporate Hotelier of the World awardee. He was chosen for the award because of his success in transforming a one-man hotel operation business, which he started when he was 21 years old, into the 13th largest hotel chain in the world with 252 properties and operations in 27 countries in less than 50 years. Escarrer was also recognized for his extraordinary vision, hard work and dedication to his job.

A roundtable discussion on the use of property management systems is presented. The discussion took place during the Hospital Industry Technology and Exhibition and Conference that was held in Jun 1999 in Atlanta, GA. It featured panelists from the hotel industry's information management sector. Among the panelists were John Luke of Hilton Hotels Corp, Joesph Atteridge of REZsolutions and Gokhan Aykan of the Fairmont Hotel in Chicago, IL.

Many hotel managers are anticipating the profit potentials of the coming millennium eve. It is expected that parties and celebrations will coincide with the coming new millenium and several hoteliers are already devising ways of coping with possible revelry hassles. It has been speculated that there may be a shortage of champagne, but hotels such as the Ritz-Carlton and other big hotels have combatted possible shortage by partnering with champagne vendors to guarantee availability and price stabilization., Worldwide Given the once-in-a-lifetime rarity of the millennium, the events that will transpire on December 31, 1999, can be neither predicted nor controlled, let alone planned for. Thus, preparing for [...]

Hoteliers are increasingly using point-of-sale (POS) technology to improve their food and beverage operations. Advances in POS software technology now allow hoteliers not only to take orders and process billing statements, but also to monitor customer spending behavior, manage labor and inventory, and process reservations. The hardware side of the technology is also seeing some enhancements, including touchscreen monitors and wireless handheld devices.

Property management system (PMS) vendors are expanding the capacities of their products due to the increasing need of hoteliers for flexibility and customization of their systems. The latest concepts being promoted by PMS vendors are modular, scalable and upgradable. Hoteliers have increasing demand for PMS products which are capable of single-image inventory and last-room availability. Two factors which have contributed greatly to the facilitation of PMS systems are Windows, because of its open architecture, and the Internet, which has helped increase information dissemination.

Hotel owners can earn more if they optimize their telecom systems. An experience they can glimpse from Promus Hotels when it merged with DoubleTree. The hotel's call rates are matched with market standards, unused trunks disconnected, and a telecom service system installed.

Hoteliers have indulged in outsourcing their food and beverage (F&B) services for better profitability and increased clientele. The strategy was proven to be effective by Trump International Hotel and Tower in New York, which outsourced its F&B service to well-known chef Jean-Georges Vongerichten. The hotel leased some space for the chef in the hotel and allowed him to handle roomservice and minibar's needs. With such contract, both Vongerichten and Trump International earned revenues and more clients.

The inclusion of the Internet for central reservations system and PMS data communication is one of the most interesting development in the CRS technology. US Franchise Systems' (USFS) 100 Microtel Inn and Suite properties are the first to implement such a system through a deal with the Global Hospitality solutions of Scottsdale, AZ for the development of the first CRS. Through the system, the hotel chain was able to decrease its corporate communication costs to $75 dollars a month. Other advantages and disadvantages of the system are discussed.

The success of casino buffets in a hotel or resort operation is being enhanced by the addition of an entertainment aspect to the dining experience. The casino buffet at the Rio Suite Hotel & Casino in Las Vegas, NV exemplifies the potential of the buffet as an introduction to the hotel's other services and amenities. Rio's food and beverage VP Craig Gilbert avers that the key to a successful casino buffet is variety and value-for-money.

A number of hotels are getting a headstart in the use of the Internet as a marketing tool. Internet hotel bookings are expected to surpass the 1997 record of $345 mil to $2.9 bil by the year 2001, as many customers begin to realize the utility of the Internet in booking their travel destinations. Four Seasons Hotel and Resorts has designed its Web site as a simple tool to access information on its various services, while Hyatt International has exteded it Web site services to include information on special discounts offered in its numerous locations.

Smart-card technology is expected to revolutionize the future of the travel industry, providing added security and convenience for travelers. A growing number of hotels, particularly in Europe, are realizing the advantages of smart-card locks. The technology uses microprocessors in access instruments such as cards, bracelets or watches that provide guests non-contact door access through radio frequencies.

A 1998 survey reveals that most hoteliers are not using automated revenue management systems despite the competitive edge the systems provide. Only 37% of respondents said they were using automation, and 23% said they plan to install a system this year. Automation also enables hoteliers to preplan discounted rates, monitor property use, and increase operation efficiencies.

The 1998 Hotels' Worldwide Technology Survey reveals that more hotels plan to spend significantly more on technology in the next five years in order to stay competitive. Some 33% of those surveyed plan to allocate some 2% to 3% of gross revenues on new technologies such as centralized database systems, Internet, or computer sales systems. However, hoteliers understand that once technologies become standard, they will have to come up with better customer service in order to stay competitive.

The Opryland Hotel in Nashville, TN built a commissary or centralized kitchen in order to handle up to 50,000 meals daily. The 33,000-sq.-ft. facility was built at the cost of $6 million. The kitchen features a bakery and storage area, vegetable and meat areas, fish and poultry, dry goods storage, and refrigerated storage. The facility enables the hotel to streamline its operations and assure consistency in the quality of food prepared.

The demand for high-tech cooking facilities and display kitchens has made hoteliers use the latest innovations on cooking technology like induction cooking and the cook-chill method. The induction method cooks faster than the traditional method and is cost-saving because less electricity is used. The cook-chill method is ideal for ocean liners because in this system, dished have already been pre-cooked and stored in freezers and reheated only upon serving.

Sheraton Corp's 'Wines of the World' is one of the marketing programs that promote panache and consumption of alcohol. Hotel surveys reveal that alcohol consumption is becoming fashionable again. Hotel programs bent on increasing sales while pricing wines reasonably. Furthermore, the wines being marketed are of excellent quality that are sure to gain the customers' satisfaction and approval.

Hoteliers continue to search for new automation systems to afford them advantages over competing firms. Two of the leading examples are database mining or executive information systems and Internet technology. Online booking sites, such as WorldRes and BusinessMeetings.com., provide convenience in reservation and direct customer access. Database mining enables firms to create customer profiles from data on guest history, reservation files, travel agent files, and business prospects.

Hotels are offering catering services as an additional source of income and to address the demand for off-site accommodations by customers. Hotels such as the Newport Marriott and Hyatt Regency have entered the market for catering services, placing them in direct competition with independent caterers. Their services include a few extras which cannot be furnished by ordinary caterers such as complete equipment, decorations, and staff. Areas that need special consideration in such ventures include additional staff and uniforms, special food equipment, weather and food spoilage, and quality control of service.

Hoteliers have highlighted the increasing demand for Sunday brunch by offering a wider selection of foods. Some have even used brunch offerings as a marketing tool to generate additional revenue. One of the hotels that has excelled in Sunday brunches is Scottsdale (Arizona) Princess which offers more than 150 Catalan dishes to serve 200 guests a week. Its market-style and festive ambience have made Scottsdale the best Sunday brunch in US. On the other hand, Hyatt Regency of Hong Kong, offers a wide range of Asian dishes and American cuisine. The 732-room hotel serves around 90 guests a week.

The majority of the leading hotel companies are implementing electronic distribution systems (EDS) which enable the distribution of inventory and rates and book reservations without using mail couriers, fax machines or telephones. EDS users get the quickest hotel reservation services at low prices. Hotel companies need to make efficient connections between their central reservation systems and their properties to optimize their reservation process.

Hotel kitchens all over the globe are being designed to improve efficiency, raise productivity and generate cost-savings. Cost-cutting measures such as outsourcing and purchasing pre-cut and pre-prepared food minimize space requirements. This enables hotels to reduce the size of the kitchen or to use the freed-up space for specialty equipment or display kitchens. Specialty equipment, in turn, helps hotels to minimize the need for trained personnel, to speed up food production and comply with food handling regulations.

The secret to a successful hotel food and beverage (F&B) service is preparing to meet customer requirements even before they think about these. To satisfy customers, hotels are beginning to provide fun and interactive outlets where the servers and chefs also serve as entertainers, educators, sales people and even mind-readers. With customers expecting to get the most out of their meals, F&B excellence is no longer limited to quality cuisine and friendly service, but requires a rethinking of the entire restaurant concept.

Three hotels have used lean production management style in their kitchen to cut the cost in food and beverages. Hotel La Residencia in Madrid changed its new and second-hand kitchen equipment for a more cost-effective modular drop-in units and redesigned its floor plan. Royal York Hotel in Toronto also redesigned its banquet kitchen with three computerized combi-therm ovens, conveyor plating system and mobile heating carts. Ester Residence, Congress Hotel in Berlin, installed in its specific kitchens mobile induction woks, beef oven and warming drawers, and an electric noodle cooker and pizza ovens.

The Course Wine Dinner, the sake bar and grill, and the brewmaster dinner are some of the unique approaches to beverage marketing that are being introduced in major city hotels. Their success in attracting customers and boosting bar sales only reflect the hard work being exerted by hotels worldwide in formulating creative cocktails and upscale brands to negate the downward trend in alcohol consumption during the past decade.

Hotels and restaurants are employing strategies with their unique wedding packages. Hyatt Regency Osaka boasts of its dramatic floral arrangements, food offerings and tabletops presentations. Tokyo Bay Hilton has its restaurant wedding with different menu packages. Scottsdale (Arizona) Princess extends the wedding to bridal parties and vacations in its resorts. New York's Plaza Hotel emphasizes on elegant food presentation on sit-down dinners. Hotel Nikko Atlanta provides ethnic foods and traditional meals, and May-Fair Inter-Continental offers theme packages.

The hospitality industry has resuscitated public interest in hotel dining by entering into partnerships with restaurateurs. This type of business relationship, which is slowly gaining popularity, often increases incremental revenue and helps build brand identity. Such partnerships are characterized by joint ventures through management/ownership agreements, licensing contracts and leasing deals. The key to the success of a hotel/restaurant partnership lies in a shared customer-service philosophy.

The spaces allotted for hotel kitchens tend to be smaller than before because hotel companies want to squeeze as much profit from every available space. An increasing number of chefs are thus becoming involved in the design of hotel kitchens to use spaces more efficiently without sacrificing essential components such as high-speed and multi-purpose cooking equipment. Examples of functionally designed kitchens are found in the restaurants of New York City's St. Regis Hotel, the Greenbrier in White Sulphur Springs, WV, the Excelsior Hong Kong and a few other hotels.

For daily North American stock quotes see www.hotelsmag.com European Slippage Continues Stock Price Company (Currency) Sept. 1 Oct. 1 EUROPE Accor ([European Dollar]) 48.50 42.06 Bass Hotels and Resorts 672.00 [...]

global update: construction AFRICA ArabellaSheraton Golf-Hotel Western Cape, Africa; 145 rooms open early 2001; contact Starwood Hotels & Resorts. ASIA Holiday Inn Eaton Manila, Philippines; 330 rooms open 2003; architect [...]

WORLDWIDE Anyone with a pulse in this industry knows the extended-stay success story in the United States is probably one of the most compelling, and one of the most profitable, [...]

WHERE HAVE ALL THE HOTEL DEALS GONE in the United States? This was one of the more interesting questions raised at the 6th Annual Lodging Conference held at the Arizona [...]

HEALTH AND WELL BEING have become competitive drivers for some hotels. The legendary 857-room La Quinta Resort & Club, La Quinta, California, partnered with preventive medicine specialist Daniel Cosgrove, M.D., [...]

Paul Hanley appointed president and CEO of the 541-room Regent Las Vegas, Nevada ... U.K.-based Bass Hotels & Resorts appointed John Sweetwood president of its mid-scale hotel group, North America [...]

CORONADO, CALIFORNIA The legendary Hotel del Coronado, affectionately known by most as Hotel Del or as simply The Del, is the epitome of elegance and grandeur undaunted. Built in 1888 [...]

OKLAHOMA CITY According to Securities and Exchange Commission filings, little more than one year ago, Cala Corporation, based here, was involved primarily in the ownership and operation of restaurants. But [...]

LEGOS HAVE LANDED at Radisson SAS Hotels & Resorts, Brussels. Through an exclusive partnership with the LEGO Company, makers of those colorful snap-together building blocks, Radisson SAS introduced LEGO as [...]

MIDDLE EAST Prior to the recent return to violence, tourism in Bethlehem was enjoying signs of a healthy recovery in the glow of a potential peace settlement. Pope John Paul [...]

LONDON The early September sale of the Malmaison brand by Wyndham International, Dallas, to a joint venture of London-based Marylebone Warwick Balfour Group Plc (MWB) and SAS International Hotels promises [...]