Leisure & Hospitality International 2018 - Volume 6, Issue 2 - 77
SH E R AT O N D E N V E R D OW N T OW N
side of the hotel while Yard House continues to serve as the primary restaurant
for the other half.
At the same time, the Sheraton continues to elevate its beverage offerings. The
hotel partnered with Peet's Coffee & Tea
to provide guests with an alternative to
the other coffee franchises in the downtown area. "A lot of travelers coming in
know the Peet's brand," Clark says.
As one of the largest hotels in all of
Colorado, Sheraton Denver Downtown
must cater to a wide range of guests.
"Our demographic and guest profile
changes many times throughout a
week," Clark notes.
Each of those groups has its own
specific set of needs. "Where a restaurant might design its menu to appeal
to its demographic, in a hotel, how do
I design my menu to appeal to a wide
demographic?" Clark asks. The solution
is constant change and flexibility.
At a recent conference for preschool
teachers, Sheraton Denver Downtown
knew its standard breakfast buffet was
probably out of the price range for those
guests during the four-day event, so
it set up a kitchen display with fresh
grab-and-go sandwiches, yogurt parfaits
and protein bars. For lunch service, it
worked with Etai's Bakery Café to offer
pre-made sandwiches and it offered
teacher-friendly drink specials at night.
Earlier this year, Sheraton Denver
Downtown converted a former luggage
and staff entrance into a speakeasy-style
lounge for up to 50 people.
Further, a renovation is planned for
2019 that will offer a full-service a la
carte breakfast and more flexible graband-go options. Other changes will
include more options for customers who
are not hotel guests.
At the same time it is evolving its
food and beverage offerings, Sheraton
Denver Downtown is rethinking how
it approaches staffing. The restaurant
industry is struggling nationwide to fill
positions both for servers and back-ofthe-house staff and the situation is no
different in Denver.
Sheraton Denver Downtown has dealt
with the challenge by focusing on growing its talent from within. The hotel has
a culinary apprenticeship program that
trains cooks from raw talent to full chef.
"It's become one of our best recruiting
tools," Clark says. "We get young folks
and they see there is an opportunity to
make a career out of cooking."
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