Food and Drink International - Winter 2016 Volume 2 - 34

h

HOSPITALITY

New Castle Hotels & Resorts

>> Vice President of Food and Beverage Vince Barrett
explains the hospitality industry is bringing food and
beverage service more to the forefront in response to
trends among millennials.

gether. "The experience that all of our
leadership members bring to the table is important," Barrett says. "We've
been together on average at least 20
years. We know each other, so when we
go into a project we're able to bring that
strength to the table and that unity to
the table and we're also very nimble."

Castle from the rest of the pack with
millennials and beyond.

Principled Approach
Barrett says the success of New Castle's
food and beverage programs is due in
large part to its three-pronged approach.
In terms of its food offerings, the compa-

"We're entering into some really great
times. The company is probably in the
best position it's ever been."

The company also ensures that the
menus at its properties feature food and
wine pairing options. "Our menus are set
up to educate the guests on all of the different nuances of the wines and how to
pair them with food items," Barrett says.
The other prong in the company's
food and beverage strategy is to keep
things as close to the farm as possible.
Not only does this strategy guarantee
the freshest foods, but it also supports
local suppliers and cuts down on transportation costs. "We really strive to
look for local ingredients, and not a lot
of processed foods," Barrett says.

Social Opportunities
In addition to the company's wealth
of experience, Barrett says food and
beverage programs play an extremely
important role in the success of New
Castle's various properties. In the case
of all of its properties including its newest in New Orleans, Barrett says food
and beverage helps distinguish New

34

ny employs a "less is more" philosophy,
keeping portion sizes satisfying but not
excessive and emphasizing the presentation of each item as much as possible. On the beverage side, New Castle
concentrates on a wine list of nearly 75
wines from recognizable labels, and offers about half of them by the glass.

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

Food and beverage has become an
increasingly important component of
hotels' offerings in recent years as millennials look for opportunities to connect with others. "In this day and age of
social media and the social interactions
that millennials are looking for, they
find that in the food and beverage venues," Barrett says.


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
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