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To mark its centennial anniversary, the International Hotel, Motel + Restaurant Show® (IHMRS) is unveiling a spectacular new brand and mission to better capture the dynamic innovation of the hospitality industry. HX: The Hotel Experience — Rooms to Restaurants (HX), debuts November 8-10, 2015 at the Jacob K. Javits Convention Center, New York City and represents a bold new strategic direction. This multimillion-dollar investment aimed at revitalizing the largest hospitality trade event in North America, is founded on the belief that true hospitality is anticipating a guest’s needs to create a memorable and unique experience. To achieve that, HX will focus on innovation, inspiration and information. “Making this enormous change at our 100-year juncture is exciting,” said Anthony G. Mangano, President Syramada Hotel Corporation (Syracuse, NY) and Chairman of the Board for HX 2015, “These are not tweaks or modest improvements. HX 2015 is an entirely new show.” The deep dive transformation from IHMRS to HX called on industry experts, research-based data, and prior-year show assessments to identify what the show could and should bring to the industry. Says Mangano, “It all came down to delivering true hospitality, that is, anticipating a guest’s needs before they even know they need it. We all agreed we wanted a show that performed at this level.” HX is now poised to deliver this brand of true hospitality for the hospitality industry, rooms to restaurants. Every component of the hospitality experience for hotels, motels, and restaurants will be represented in five new show divisions: Food & Beverage, Guest Services, Technology, Kitchen Design, and Rooms Division. The HX show floor features engaging new product theaters – HX: ONSTAGE RESTAURANT and HX: ONSTAGE HOTEL. Industry experts appearing live in HX: STUDIO will cover everything from cooking trends and marketing strategies, to social media and handheld devices. Informatively-rich lounge areas provide guest comfort while HX: TECH showcases the hottest products, solutions, and ideas. In the spirit of true hospitality, HX also has a concierge service to put the right exhibitors in touch with the right buyers. “We’ve created more reasons for attendees to be on the show floor longer by reimagining, renovating, and rebranding the entire experience,” says Mangano. To exhibit at HX: The Hotel Experience — Rooms to Restaurants, contact:
Phil Robinson at [email protected] or (212) 754-7920. Additional information for attendees and exhibitors is available online at www.thehotelexperience.us Our friends at CaféBellas Inc. are back to their award-winning ways! Succulent short ribs, farm-fresh vegetables, fine French sauces - ready on demand, from a kitchenless pop-up cafe? It might sound fantastic, but it's also fact - CaféBellas - the designer and licensor of a groundbreaking pop-up cafe platform has been awarded second place in the International Hotel, Motel + Restaurant Show® (IHMRS) - Foodservice Pioneering Concept contest. For the second year in a row, CaféBellas is recognized by the IHMRS as a disruptor in the Quick Services Restaurant (QSR) foodservice industry for its unique approach to pop-up cafes. A panel of elite judges from major industry firms and organizations called the CaféBellas concept "based around Sous-vide cooking ... a great application of the technique." Along with hot stone searing and advanced temperature holding, it breaks new ground in ready-to-eat (RTE) offerings at QSR locations. Their unique integration of new foodservice technology brings true gourmet offerings in food, beer, wine and spirits at scale to locations and price points currently dominated (yet underserved) by cold sandwiches, sad salads, and fried food. Judges also praised CaféBellas for its wow factor, citing "a very modern feel", with "well thought out production" that is "solution specific, sustainable, technology driven" - and as a pop-up café that can open for a day, a season or a decade, they are "certainly a concept that can be incorporated across many segments of the industry." Aaron J. Barker, director of Culinary - Concept Kitchen + Bar, had this to say about CafeBellas: "Food has hit an area in society, achieving a rank in fashion. CafeBellas is that freedom to provide a meal and an experience on demand, that today's culture craves - without all the collateral debris that past cultures found environmentally constrictive. For me, CafeBellas is a whisp of freedom during a time when multiple generations are venturing back out into the world and reconnecting with our planet. The BellaBar was engineered to supersede all risk and minimize footprint. All this for under $100K - it's pretty remarkable in my opinion." For established institutional contract and self-operated foodservice providers, CaféBellas is nothing short of pioneering. In contrast to existing solutions, startup costs are 1/3 of traditional restaurants, with meal costs between $8-$12, and specialty items at $17. They can immediately deploy sous-vide ready-to-eat capability anywhere in the world, with productive capacity of more than 1 unit per day. The CaféBellas pop-up cafes are an elite new amenity for guests of shopping centers, offices, parks, universities, airports, resorts, beaches, and any location with underserved pedestrian traffic. CEO Steven Paul Coté says "CaféBellas brings a premier level of amenity and revenue generation to locations that previously couldn't have been served at all. CaféBellas pop-up cafes featuring BellaBars can be temporarily or permanently situated anywhere from a downtown office building to a mountaintop or beach. Unlike most pop-ups, ours are self-contained kitchenless restaurants, and the capabilities are miles beyond anything else you can do with so little infrastructure." Once a CaféBellas pop-up cafe location is installed through the licensing program, the CaféBellas app for ordering, delivery and payment will sharply increase daily throughput. It enables online ordering, cashless payment, and quick pre-ordering from any mobile device. For both licensees and consumers, the app is an opportunity to displace slower, less appetizing, and less efficient solutions. CEO Coté is eager to share his vision with industry leaders that prioritize an ultra-premium guest experience. He says: "We're talking about licensees serving 72-hour short ribs with demi-glace in places that used to get cold turkey wraps - and that's just the beginning of what we're going to do with this platform. Personally, the thought of finally having food and drink that's more than just calories - food that truly complements the experience of skiing at Vail or walking on Miami Beach, is extremely exciting." Founded in 2014 by entrepreneurs Jasna Ostojich and Steven Paul Coté, backed up by a veteran team of entrepreneurs with over 3 decades of experience, CaféBellas Inc. believes in uncompromised fast casual quick service food and beverage experiences - everywhere. The sleek, modern and portable pop-up cafes represent a step change in turn-key pop-up food and beverage capabilities, and can be configured and scaled for any venue, event, location, or menu offering.
An advanced CaféBellas app further enables customers to pre-order and pay for food and beverages via any mobile device, facilitating quick and convenient service without the wait. CaféBellas is currently accepting inquiries regarding strategic license and representation agreements on a B2B basis with global, innovative and high-quality established institutional contract and self-operated foodservice providers. BellaBar is the only solution that can create instant infrastructure for sous-vide ready-to-eat food and beverage service. For additional information, visit CaféBellas at the 100th annual International Hotel, Motel + Restaurant Show, November 8-10 in New York, or log on to www.CafeBellas.com
It's Saturday and everyone is still setting up at the Javits Center in New York for the 2014 IHMRS Show! Lots of great #tabletop already on display...we're posting great shots on our Instagram site now so check it out. Two "must see" events..... 1) The Beverage Experience sessions. To see the schedule of great speakers....go here: http://www.tabletopjournal.com/journal-page/sexy-pop-up-bella-bar-serves-as-the-stage-for-the-beverage-experience 2) Tabletop Challenge....this exciting event is set to happen at high noon on Sunday. Complete chaos...of the best kind! All resulting in the most innovative tabletop designs you will see anywhere! Set right in the middle of the tabletop section of the upcoming IHMRS Show, The Beverage Experience will feature Cafe Bellas' new award-winning Bella Bar concept. With world-class tabletop companies like Arc/Cardinal, Steelite, and Hospitality Glass/Pasabahce sponsoring the sessions, attendees will learn how to improve their guests' beverage experience when serving coffee, tea, craftbeer, high-end spirits, and wine. Featured speakers include White Coffee Company EVP Jonathan White, Jason Walker from Kronen Tea, Yonkers Brewery's John Rubbo, Tipi Vyrasith, Director of Food & Beverage at New York's Empire City Casino, noted spirits author Warren Bobrow, and foodservice coffee expert Greg Kirrish. Each 45 minute presentation will focus on two simple points: 1) Improving the guest beverage experience; and 2) Improving operator beverage profits. And, it will all take place on the show floor in the middle of the Tabletop Section ....in the beautifully designed Bella Bar. TabletopJournal will be hosting, so be sure to join us Nov 9-11th at New York's Javits Convention Center at the IHMRS Show for The Beverage Experience. This year's IHMRS Show will feature The Beverage Experience, a series of informative sessions to showcase how an improved and elevated beverage experience for the hotel or restaurant guest can lead to higher guest satisfaction - and to higher profits - for the restaurant or hotel operator. Utilizing the new and innovative Bella Bar as the stage, The Beverage Experience will be held on the show floor in the middle of the tabletop section of the show, highlighting the importance that having the proper glassware, cups and saucers, etc. plays in the beverage experience for the guest. TabletopJournal will be hosting The Beverage Experience. Featuring guest speakers such as Mezcal et Koch's CEO Carlos Moreno, Kronen Tea's Jason Walker, Vlad Garcia, Restaurant Depot's wine & spirits guru, and former Kraft/Sara Lee coffee marketer Greg Kirrish,....The Beverage Experience will conduct sessions on improving the guest experience with coffee, tea, craft beer, high-end spirits, and wine. Each session will be sponsored by a tabletop manufacturer who will also be showing why tabletop matters in the providing the guest a quality beverage experience. The Beverage Experience is especially pleased to have Warren Bobrow, author of Apothecary Cocktails and the just released Whiskey Cocktails, which discusses the latest trends with whiskey and craft cocktails. Warren will be speaking on how operators can improve the high-end spirits experience on Monday, November 10th. You won't want to miss his presentation! The Beverage Experience event will be "must-attend" sessions for food & beverage managers, bar managers, restaurant owners and anyone who is interested in increasing both guest satisfaction and overall profitibility of the beverage service whether it be with coffee, tea, craftbeer, high-end spirits or wine.
For more information on IHMRS Show and The Beverage Experience, go here: http://www.ihmrs.com/ The 2nd Annual Tabletop Challenge is set. The venue....New York's Javits Center....IHMRS Show. Sunday, November 9th.....5 top designers gather to work their magic on the world's best hospitality tabletop products. Steelite....Rosenthal....Sambonet....Eastern Tabletop......Norex Lighting.......and more........ Be there.....
To learn about sponsorship opportunities and for more information on the 2014 Tabletop Challenge event, go here:
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Ment'or Inspiring Culinary Excellence Archives
November 2021
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