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Hotels Respond to the Coffee Crunch

Sep 20

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It seems no matter where you travel these days that hotels have heard the cry for decent coffee. In-room service has moved away from those suspect pots, which may or may not have been properly cleaned, to single shot service. Feels a little safer, cleaner, better. After all a package with an upscale signature such as Wolfgang Puck, can motivate you to at least try it. Maybe you’ll use two packets, but either way there’s a sense of security and control!

When you stay at a mid-tier property, and you hear the restaurant server explain that the coffee is “a little better, a little stronger, more like Starbucks,” you know what to expect.  Actually, it’s a matter of what the hotel company has heard: Stop pouring the weak stuff. I can water it down if it’s too strong, but it can’t work the other way. Whether changes were made due to consumer response or survey responses or just plain common sense, the reason remains less important than the reality. Starting the day, or in my case at any point of the day, with a decent cup of coffee makes a difference.

Maybe this is all part of the renewed and improved market for business travelers. Now that they are back on the road, it seems each of the hotel brands is ready to do some upscaling to grab that important market segment. With smart work from a hotel’s sales staff, leisure travel, likewise, has all the appearances of getting a bounce. If there are few other signs of economic improvement, these are noteworthy.

Not just the coffee service but the whole breakfast scene is being revitalized. The days of a sweet roll and a cup of coffee are moving further into the annals of hotel hopping. Hyatt just announced they are reworking their Summerfield Suites and rebranding them as Hyatt House, a brand that will offer a variety of comforting selections including made-to-order breakfasts. That feature is a big drawing card for almost any guest. From a hotel perspective, it’s a newly vital component of the brand message. Look at how well the Bistro concept works for the Courtyard franchise.

If you are paying over $500 a night for a room, your concerns include a good quality restaurant with a menu that addresses a wide-range of tastes and allows for substitutions. Yet if your stay is more moderate as in the under $200 a night category, a made-to-order breakfast becomes a positive plus in overall decision-making. The word “complimentary” has a smart marketing ring to it!

A decent cup of coffee and a hot breakfast are two important trends making their way through the moderate, mid-priced hotel industry. All segments of the traveling public seem responsive to this type of positive change. Now just stop charging for wi-fi and you’ve got a friend!

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Hotels Elevate the Food Experience

Jun 20

Posted by admin in beverages, coffee, Economy, news, Starbucks, tourism, travel | No Comments

We have spent a lot of time talking about high food prices and equating that to the continual stalemate of economic progress: The reality of doom and gloom. Yet, another indicator has emerged from the doldrums. This time the specific focus is on the travel industry. Hotels that were giving away rooms not that long ago are now more inclined to raise prices and offer pluses to lure you inside. Travel has always been a strong indicator of economic growth, and with the uptick in business travel, leisure has started to fill rooms, too.

What special benefits can hotels offer to distinguish themselves? That is an ongoing industry, marketing question. Hyatt jumped up to the plate with a Welcome Credit. Depending on the number of nights, the monetary reward could be as high as $150. A guest should have no problem enjoying spending the money on the property. Hello, steak dinner.

If you’re Vegas-bound, you have the universe of selections as hotels are tripping over each other with good deals as their economy still lags. Once you settle on a property, take a stroll down the Strip and dine to your heart’s content as a whole coterie of big-deal chefs continue to wine and dine the visitor. It seems no end is in sight as to the restaurant potential in Vegas. Corby Kummer finds that the food now matches the hype! Jose Andres followers take note: The famous chef continues to research and study the history of foods. His latest education turns his palate to Chinese food. Washington, DC, which feels a certain hometown national pride over Andres’s food empire, will readily welcome a good Chinese restaurant, or two.

Let’s not forget coffee. In-room coffee service has been heavily scrutinized, and criticized, for its questionable cleanliness standards. Hotels have fought back with lobby coffee partnerships that promise a respectable cup of coffee. Marriott Hotels have various coffee partnerships depending on the brand. Newer or refurbished Courtyards offer Starbucks in the Bistro, and the higher-end properties (JW Marriott, Renaissance) may have taken coffee to a new height: An Espressamente Illy., a true coffee experience. The logic is quite simple: Keep the money in the property rather than watch guests stroll down the block and return to the hotel with someone else’s cup.

Sure small refrigerators and minibars stocked with a guest’s pre-ordered items (Hilton) are popular, but what’s better than good food and a great cup of coffee? OK, a lovely wine, but that’s not really been a hotel’s downfall. So pack your bags and take a hotel holiday or a mini-vacation. It is summer, after all.

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Local Before Locavore: Ireland

Apr 14

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If there’s one aspect to an Emerald Isle trip that stands out loud and clear, it is the emphasis on freshness: Fresh caught, fresh picked, or even fresh slaughtered. There’s no doubt that the food on the plate defines freshness. No one ever bothers to explain to a diner or a guest at a B&B: It’s understood, a given. No one uses terms like day boat, it is expected that the cod or the haddock, the soul of a proper lightly breaded fish and chips entree, whether at a pub or a restaurant, resonates fresh out of the water. Hours, not days.

Chips. Now that’s a word used frequently as the exalted Potato has a life of its own. Yes, you can ask for your chips extra crispy, no problem. To go with the chips, you might get a side of new potatoes. No one wants the fresh veggies to be alone in a side plate! Since it seems everyone you meet is some sort of farmer or has a strong tie to the land, getting a new potato is almost a joke of the phrase. Of course, it’s new as in just dug up! If it’s a vegetable you crave, and mushrooms you favor, you’ll be delighted. I may have enjoyed the best side of Portobellos I’ve ever had!

Besides the line caught fish, there are an abundance of seafood choices for those who prefer the popular seafood chowders or want to begin their morning with a few fresh oysters. April normally has a limited supply of the oysters, and often small, but this year’s bizarre cold and snowy winter has chefs delighted with a variety of large-sized bivalves.

Of course, the salmon, the lox, the smoked fish: It’s all there and all fresh-caught or prepared in a nearby smokehouse.

When you inquire about a dish, the person taking your order is apt to wax eloquently about its flavors, almost regardless of the item. Look at the meats. Yes, it’s true that the lamb, prepared any number of ways, speaks volumes about lifestyle. Grass-fed is the norm in the country as animals roam the hills and freely eat without much exposure to a penned life. The taste comes through with every bite. Fat? No. Meat, yes.

As we in the states put up banners shouting “LOCAL”, and take great pride in what our farmers are producing and carrying into the city, we are reminded how far we have come and far we must go. Packaged and processed are not words that should be in our vocabulary.

Let’s celebrate Earth Month with a strong focus on how we can continue to emulate what some countries have been doing as their norm.

Champion the fresh.

 

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Gluten-Free Gold: Ireland

Apr 11

Posted by admin in food universe, gluten-free, lifestyle, tourism, travel | No Comments

Whether one is Celiac, has some gastro requirements, or is gluten intolerant, there is no easier place to visit than Ireland. From the minute you check into your first B&B, you’ll be treated to a food surprise. People ask if you need anything special, as in GF bread, or as you venture into a bigger establishment, you’ll be greeted with a menu that lists so many food options for both the Vegetarian and the Gluten-free.

Why? Well, that is still the unresolved issue although the country seems to have a very high percentage of Celiacs. Several theories circulate, but nothing is a spot-on answer. There’s the brown flour theory as in the staple of the Irish meal: Soda Bread. Brown flour is quite different from many of the flours we have in the states and is not sold here, but it is a heavy flour. As for the GF breads, they toast, and toast well. No one seemed to have many details, but both the flour discussions are far from over. More to discover.

In the meantime, Ireland proves itself a welcoming destination as the people are so warm and friendly, and yes, so dependent on tourism dollars. Visitors, GF or not, will agree it is an idyllic setting, but those with special food needs will find travel easy and wonderfully accommodating. Quite a surprise. No need to seek out a list of a few restaurants that might have a menu or an item for your needs. Rather the opposite of the States, as the whole country seems to be on guard for the Celiac. Travel can be so difficult for those with special food needs. Or so easy as in the case of Ireland. What a pleasant surprise on so many levels!

Go for it. Erin go Bragh!

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Mixed Messages: Marketing to Success

Nov 4

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Here it is November, and the conversation on the top burner is still the same: The Economy. Sure there are some bright spots that manage to sneak out every once in a while, but in general, food news has a narrow plus side. That is until this week! Whole Foods announced record sales. How is that possible when everyone is crying clip coupons and sale days? Simple, the company that was not too long ago referred to as Whole Paycheck decided to play the Specials game. They, too, have sales and weekly specials, and a one-day Friday bonanza just to keep ‘em coming in. Guess what: The Strategy has worked.

One of the easiest ways to be a Whole Foods shopper is to shop the specials. If chicken is on sale, then chicken it is. If Fish X has a good price, go play chef and develop menus around that particular fish. Same is true for fruits and vegetables which always look fresh but some fresher than others as in those on sale for the week. Chefs do this type of shopping whenever they leave the cooktop. What looks good and is well priced is what they buy. Menus follow. Individual shoppers can be successful following the same strategy!

On the restaurant side of life, the news appears a little more convoluted. Judging by the number of specials, one is left to surmise that all is not wine and roses. Yes, there are plenty of high-end restaurants with impressive visibility doing well, but there are no shortage of top dollar spots struggling for attention. Not everyone gets a Thomas Keller price point and succeeds. Execution is everything.

At the mid-tier level, the results are definitely mixed with a cry for attention. Happy Hours have evolved into longer time periods with more options in both food and drink specials. Why not? If you can’t fill the seats, or the stools, you can’t stay open, regardless of the time of day.

When an announcement promotes a “Steal of a Deal,” you know there’s a new strategy at work. Lunch specials at reduced prices in the bar or lounge area have become more commonplace. A few posts are even throwing in the enticing glass of wine. Are we heading back to our 3-Martini Lunch Environment? I doubt it.

As we see signs of business travel increasing, we recognize that it often comes with a food component. Bottom-line corporate accounting is still in place so hotels have figured out a bone to capture some of the overnight stays: Include a free breakfast with the room deal. It doesn’t have to be fancy; it just has to exist. Some brands are even touting their improved healthy selections to assist both the leisure and business traveler’s focus. breakfastimages

Heads in beds. Diners at tables. Shoppers in stores. It’s all the same. The economy will remain stuck in low gear if we can’t drive it with specials. Whole Foods demonstrated the power of the strategy: Bottom Line Success!

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Let’s Dine: New York City Edition–Under the High Line

Apr 18

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As the weather has become more friend than foe, it’s time to join the people walking the High Line. Not quite the Champs Elysee, but the stroll has its own magical air with stops galore to soak up the local meatpacking district vibe. One of its extra special charms are the numerous places to sit and soak up the river views. Flowers and gardens are well tended, and the whole atmosphere makes for an unexpected, pleasurable NY outing! As for dining, there are a full range of options from the early neighborhood pioneers such as Pastis to the newer, more High Line-centered spots.

Try the Standard Grill–that’s a joke. Its popularity preceded its opening, and now diners and hipsters are willing to wait it out or sit in the Biergarten and enjoy being in a large space with plenty of room to party. Dinner reservations in the restaurant itself are hard to get–try 3 weeks a but there’s always the oft chance that someone didn’t show or that you’ll be just as happy at the bar. Try it. Drinks, dining, and vibe: All winners here.

If its nearby Mexican cuisine you’re after then Los Dados stands ready to make your guacamole tableside so you can truly enjoy the fresh tastes and beautiful color of a perfectly ripe avocado. Don’t forget a selection from the Margarita menu which intrigues with its cucumber or blueberry options. Rumor has it that htis restaurant’s increased popularity is directly related to its location across the street from the beginning of the High Line! Makes sense to me.

Thai more your palate pleaser, then head to Sea Thai Restaurant for first-rate Pad Thai and a long list of luscious appetizers and numerous vegetarian options.

As the burger popularity spreads into every neighborhood, this area does not want to be excluded. The latest BR Guest enterprise, Bill’s Bar & Burger is a no-nonsense operation with the real McCoy and its accompanying toppings. Start with the milk shake, and you’ll want to be a regular. Good, immediate food vibe that gets you back into the neighborhood without undue delay.

As you walk off your meal, there are a few places to hop off and see life under the High Line. One major player is Chelsea Market. OK, I know the Market has numerous food selections including excellent sushi at The Lobster Place and unbelievable chocolate choices at Jacques Torres (the fresh Squeezed Lemon is an instant winner), but it’s also a fun place to walk through and explore the various food stalls and talk with the purveyors. A great take-home purchase stop, The Nut Box, will wow you with their delicious dried fruit tastes; try the kiwi, mango, or pineapple slices. You’ll be pleased.pineapple

Time to get back on the High Line.

This is a food blog so lots of foods to digest. Enjoy the walk.

Bon appetit!

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Packing the Right Food

Nov 29

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Now that we are deep in the throes of the seasonal travel period, it’s time to rethink what foods we carry on. Whether train, bus, or plane (TBP)—I don’t think it matters in your own car, you have to live with your decision—you need to pack foods you want to eat. Remember that the smells, not necessarily the aromas, will stay with you and your fellow travelers for the duration.

Take tuna fish sandwiches. Without a proper disposal receptacle, as in a big trash bin at a rest area, the whole crowd on the TBP is less than appreciative of your selection. Let me stop you from calling me a tuna fish hater–I love it, but I know its limitations: Best served in a well-ventilated space!

Since  the food options on board of T or P are so abysmal, (sorry Michel Richard, those delicacies do not transfer well onto first-class Acela service), packing your own food is the healthiest option and of course, the least offensively costly if food is not included in your ticket price!

As for airlines, keep in mind perishability and the no-nos of TSA rules: Here’s a little holiday travel guide of what should be in carry-on v. checked luggage. Buy your beverages and anything that looks gelatinous on the other side of security. Too many weird food confiscations to warrant anything other than dismay. Definitely not an argument or a discussion unless you want to miss the flight and possibility a future of travel!

Pack smart. Don’t count on every airport terminal to be overflowing with respectable, potentially healthy foods. Crowds, yes, but quality food, questionable. With travel delays and congestion and weather-related slow-downs, you might need to pack a day’s worth of options.

Leave the limburger, affectionately called “stinky cheese,” home.limburger1

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