F & B
Stoke ’ s version of an Old Fashioned
The Living Room at the Dewberry Hotel in Charleston , South Carolina
the space to do what they do and buy the tools they want to use . They have to balance speed and efficiency . If you have to wait 12 minutes for a drink , you will be frustrated . Above all ,” she notes , “ a bar has to be fun .”
As for ROI : “ You ’ ve got to spend money to make money ,” Gruver says . “ Our overall philosophy is that our guests are looking for elevated experiences and they will come to us just for having the right outlet . We always try to stay on trend or ahead of trend to give us a competitive edge .”
Here are some hotel bars seeing results .
SCARFES BAR , ROSEWOOD LONDON Scarfes Bar is named for British caricaturist
Stoke at the Marriott City Center , Charlotte , North Carolina
The Living Room ’ s signature ice cube
Gerald Scarfe , whose art adorns the marble walls . Velvet armchairs , a roaring fire and and antique books complete the club ambience . Very British – as is the crowd , which Managing Director Michael Bonsor estimates at about 80 % local .
The bartenders are outfitted in green tartan trousers and smart white waistcoats ; Bonsor says guests ask to buy some of the clothing . “ As a hotel guest , you feel you ’ re part of the London social scene and you don ’ t need to leave the hotel .”
The hotel opened in October 2013 . Bonsor estimates that the bar business has grown about 12 % annually . “ One would only expect about 3 % to 5 % growth .” Head bartender
BEYOND THE BAR :
COFFEE EXPERIENCE
Given coffee ’ s superstar stature and profit potential , no hotel should cut corners in its procurement or preparation , says Larry Mogelonsky , principal of Hotel Mogel Consulting in Toronto . “ I ’ ve never heard a controller complain that too much was being spent on coffee ,” he says . Here are Mogelonsky ’ s tips to keep your coffee game on point :
Recognize that coffee is critical to your success . Your guests care . You should , too .
Taste it yourself . If your local McCafé or Starbucks is better , you ’ ve got a problem . Don ’ t reheat it . You have 30 minutes from when it ' s brewed to when it ' s stale .
Offer in-room machines . It costs about a hundred bucks a room – and yes , capsules cost more .
Offer alternatives . Invest in the machines and training to produce fancy , esoteric and memorable coffee drinks .
Clean equipment daily . And check brewing temperatures , both of which can affect flavor .
Experiment with suppliers . Taste samples and ask staff for opinions .
Say yes to decaf . There has been a marked improvement in processing quality over the past decade .
Improve aesthetics . Mugs , cups , saucers , serving utensils , room décor and menu design all contribute to the experience .
Make it fun . Encourage team members to make suggestions to continually improve the operation .
38 hotelsmag . com December 2017