Luxury Hotelier - June 2008 - (Page 40)

40| Innovate Shake up the guestroom experience Vegas resort expands on in-room dining with private martini bar n-room dining at the luxury level is all about convenience. A stone’s throw from the hustle and bustle of Las Vegas Boulevard, at the Green Valley Ranch Resort & Spa in Henderson, Nevada (www.greenvalleyranchresort.com), guests have plenty of snack and beverage options without even lifting the phone for room service. In line with the relaxedyet-classy atmosphere of the Green Valley Ranch, guestrooms feature a full martini bar stocked with vodka, vermouth, olives and a shaker to help guests create a perfect start to the evening. LUXURY HOTELIER spoke with Claes Landberg, assistant general manager, who oversees hotel operations for the resort. I GREEN VALLEY RANCH Q. What brands of liquor are offered? A. Major brand names are used with an emphasis on what we believe our guests have as their favorites, whether it is Grey Goose vodka (www.greygoose.com) or Veuve Clicquot (www.veuve-clicquot.com) champagne. Q. How does offering the in-room martini bar affect housekeeping duties? A. It creates more items in our resort rooms that housekeeping team members have to focus on keeping clean and in great condition. These amenities also add work to our in-room dining team and minibar team, as there are daily refreshing needs that are slightly different compared to the traditional minibar. Q. How did you decide on the design/look of the private bar? A. It is always difficult to find the right balance between the minibar not taking over the aesthetics of the room while still being noticeable and inviting. I believe we have a good fit, where the bar is actually in Q. What in-room food-and-beverage options do you offer? A. We offer something for many different needs and desires, whether you want to start the day with a cold Frappuccino or an energy drink, a light afternoon snack with juice or soda and pretzels, or a great start to an evening with our full martini bar paired with trail mix. However, the most important thing for your body while visiting the desert is definitely water. Q. What was behind the decision to offer these items? A. It is mainly to create a convenience for our guests. Guests could be here to focus on business and conference meetings, or leisure guests might be celebrating the most important moments of their lives. You need to take all these aspects into consideration when designing your in-room product offering. the armoire while the martini bar is in open view. This helps create that balance. Q. What makes food-and-beverage operations different at a luxury property? A. In a luxury environment, there is more emphasis on all your guests’ senses when you deliver a F&B experience. We not only create food and cocktails that have fantastic flavors, they also have to appeal to the eye and smell great. Q. Do you see in-room private bars gaining popularity? A. The real trend will be more customization of the product offerings catered to meet the needs of the individual guests. We will see more resorts finding out more about guests’ favorites prior to check-in and then stocking to their specification. Q. How is F&B part of the luxury experience? A. It is an integral part of the luxury experience. Luxury is about making an impression on all senses. Luxury Hotelier | June 2008 | www.LuxuryHotelier.com http://www.greenvalleyranchresort.com http://www.greygoose.com http://www.veuve-clicquot.com http://www.LuxuryHotelier.com

Table of Contents Feed for the Digital Edition of Luxury Hotelier - June 2008

Luxury Hotelier - June 2008 Contents Editor's Letter Inform Journal Network Personalities Insight: Smith Travel Research/The Bench Properties Insight: Ecole hôtelière de Lausanne Inspire Deliver Protocols Insight: HotelWorld Innovate Development Indulge Advertisers Index Editorial Index Source Listing Dossier

Luxury Hotelier - June 2008

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