Hotel & Motel Management - April 21, 2008 - (Page 24)

24 Hotel Operations COFFEE SERVICES H&MM April 21, 2008 | HotelMotel.com www.HotelMotel.com/digital_edition BY EMILY HANNA, ASSOCIATE EDITOR check IN Coffee on demand Coffee has become a staple of many Americans’ diets, whether it’s for a jolt of energy in the morning or a decaffeinated nightcap before bed. Hotels now aim to please these guests by offering specialty coffees normally found at upscale coffeehouses within the comforts of the hotel’s lobby. Cambria Suites, an upscale hotel chain from Choice Hotels International, offers Wolfgang Puck coffee to its guests 24 hours a day, seven days a week in the Reﬂect zone of the lobby. While the specialty coffee is for a charge, the hotel also offers complimentary coffee to guests, especially for early risers. “So often at most hotels, their breakfast period as it relates to coffee and coffee bars is so early that if [guests] have a 6 a.m. ﬂight, the restaurant’s not even open. They are relegated, at best, to some kind of [complimentary] coffee that’s been sitting out for a long time,” said Phil Beilke, senior director of brand management for Cambria Suites. The barista bar opens at 5 a.m. in every Cambria property, and all coffee makers are on timers to ensure CAMBRIA SUITES Hotel Monaco Seattle invites its guests to unleash their inner rock stars every Friday evening with free access to the video game Guitar Hero III on a 42-inch plasma TV in the lobby. While sipping complimentary wine and beer during the hotel’s hosted wine hour, guests can try their hand at Guitar Hero, where players score points by simulating playing a guitar. fresh coffee at any time of day, he said. At Hyatt Place, the Gallery includes a lobby wine, coffee and snack bar that incorporates a coffeehouse feel to accommodate the mindset of its guests. “The Gallery coffee bar helps our guests maintain their routine on the road so they can start their day the same way they would at home or at the ofﬁce, with a latte, cappuccino or favorite cup of coffee,” said Michael Kofﬂer, v.p. corporate operations at Hyatt Place. “Based on sales, our customers are deﬁnitely taking advantage of the service.” To brand or not to brand? “Our suppliers vary depending on location, however, we only source responsible coffee brands that produce high-quality coffee.” Steve Pinetti, senior v.p. sales and marketing, Kimpton “Customer feedback has been very positive. … We wanted to offer guests the ability to recreate their routine while staying with us.” Michael Kofﬂer, v.p. corporate operations, Hyatt Place, on why they use Starbucks coffees “As a new brand, it’s important for us to use products that represent the quality of our hotels. … If we were to offer a no-name coffee, it doesn’t speak loudly to our guests.” Phil Beilke, senior director of brand management, Cambria Suites, on using Wolfgang Puck coffees Quotable The Swissôtel Chicago is rolling out the red carpet with its Very Important Kids program. Swissôtel offers a Kids’ Suite that includes a separate but adjoining room for kids ﬁlled with DVDs, video games, toys and books to keep them occupied until they want to go to sleep in their childsized bed. Swissôtel also offers a children’s menu and a kid-friendly pool. The Loews Don Cesar Beach Resort in St. Pete Beach, Fla., celebrates its 80th anniversary with the “Swinging in the Sand” twonight package, beginning at $304 per night. Guests are invited to step back to the 1920s through the hotel’s historical accommodations and resort tour, swing dance lessons, jazz age cocktail hour, a cigar box in room and turndown services. “ Who’s behind the bar? A lobby coffee bar may mean extra revenue for a hotel, but it also means extra work for employees. A Gallery Host operates the Gallery coffee bar at Hyatt Place, but he or she has other responsibilities. “All Gallery Hosts are cross-trained in every function of the Gallery, so the same person can assist guests with check-in, prepare their favorite coffee drink, make them a fresh snack or entrée in the Guest Kitchen and [provide] destination information,” said Michael Kofﬂer, v.p. corporate operations. At Cambria Suites, trained baristas brew up specialty coffees and teas, but also chip in when and where needed. Front-desk staff members also are trained to work the bar. Complimentary organic, shade-grown and fair-trade coffees are offered to Kimpton guests in common areas, according to Steve Pinetti, senior v.p. of sales and marketing for Kimpton Hotels and Restaurants. Although the coffee is available “as often as [guests] would like it,” the drinks bar doesn’t require separate workers. “The hotel manager oversees coffee services and, with assistance from the housekeeping team, they make sure there is always coffee available to our guests,” Pinetti said. HYATT PLACE Coffee has become a very, very important element of our guests’ lives. In order to provide a unique experience to our guests and maintain their lifestyle on the road, [coffee] really speaks to them and helps drive guests to our hotel.” PHIL BEILKE, senior director, brand management, Cambria Suites For more info Company Circle No. American Coffee Services. . . 270 Boyd Coffee Co. . . . . . . . . . . 271 Classic Coffee Concepts . . . . 272 Concordia Coffee Systems . . 273 Melitta . . . . . . . . . . . . . . . . . 274 Royal Cup Coffee . . . . . . . . . 275 S&D Coffee . . . . . . . . . . . . . 276 Swiss Gourmet Imports. . . . . 277 The Shingle Creek Spa at The Rosen Shingle Creek in Orlando offers guests a spa package, including luxury accommodations, $150 toward any service or treatment at the spa, access to the hotel’s stateof-the-art ﬁtness center, complimentary breakfast buffet at Café Osceola and a complimentary shuttle based on availability and discounted tickets to SeaWorld and Universal Orlando. Compiled by Emily Hanna, ehanna@questex.com http://HotelMotel.com http://www.HotelMotel.com/digital_edition

Table of Contents Feed for the Digital Edition of Hotel & Motel Management - April 21, 2008

Hotel & Motel Management - April 21, 2008 Contents Vista Affirms Fair Franchising Doctrine HOTEC Panel Explores Green Procurement Spa Revenue Drives Overall Profitability Perspective Legal FAQ Sales Clinic Travel Trends Guest Column Trends & Stats Owners and Operators Feel Pressure to Switch to HD Protect and Clean Stone Floors Coffee On Demand Fitness Equipment Experts Weigh New Builds Vs. Conversions Transactions Ad/Edit Index Marketplace Classifieds Checking Out

Hotel & Motel Management - April 21, 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.