EYEBROW
THIS MONTH ’ S SECTION IS ABOUT
The very British ambience of Scarfes Bar at the Rosewood London is matched by the crowd , which is usually about 80 % local , according to the hotel .
THIS CRITICAL F & B MONEYMAKER REQUIRES A COCKTAIL OF SKILLS AND AMBIENCE .
Contributed BY BEVERLY STEPHEN
A
hotel bar can be imagined as a perfect cocktail . What ’ s the recipe ? A skilled bartender , premium spirits and ingredients , distinctive garnishes , ambience , even the ice , compete for attention – and attract enough locals that the venue doesn ’ t scream “ hotel bar .”
“ More and more , our guests are searching for where they want to stay based on where they want to imbibe ,” says Gary Gruver , Marriott International ’ s senior beverage manager , global operations . “ At our new Moxy in Times Square in New York City , our guests ’ main concern is the rooftop bars and having several options for getting the night started .”
“ Most of all ,” he adds , “ each destination needs a point of view . This can be an idea , a spirits category , the local culture or a class of cocktail .”
“ The big message is that hotels understand that bar programming , almost more than restaurant , is important to in-house guests and to their viability in the community ,” says Susan Terry , vice president of culinary and F & B operations at Milwaukee , Wisconsin-based Marcus Hotels & Resorts . “ It ’ s the one that connects the most and now generates the most revenue .”
“ You need a really strong bartender and crew ,” she says . “ If you don ’ t have the right talent behind the bar , you aren ’ t going to get the right results . You ’ ve got to give them
December 2017 hotelsmag . com 37