WHAT ’ S HOT : F & B
WHAT ’ S HOT : F & B
JOYS OF JUICE
The push toward healthy eating increasingly is crossing over into the beverage sector , and evidence of this trend is the proliferation of fresh juices on hotel menus .
Conrad Bali recently introduced Just On Juice , a juice program offered as part of its daily breakfast . Varieties include Heart Beet with organic beetroot , organic cucumber and pineapple as well as Energize Your Bunny featuring carrots , strawberries , green apple and orange juice .
Grape & Vine restaurant at the Jade Hotel in New York City has been serving fresh juices since it opened in March 2013 . Selections , priced at US $ 8 to US $ 10 , include Orange Crush with oranges , carrots and ginger ; The Village Green with kale , spinach , celery , oranges and carrots ; and The Kickstarter with beets , pineapple , tomatoes and ginger .
Kimpton Hotels & Restaurants , San Francisco , this past January debuted a fresh juice menu at 10 of its U . S . properties with plans to expand it nationwide
Conrad Bali ’ s Just On Juice program includes ( left to right ) Energize Your Bunny , Heart Beet , Bedugul Booster and Slim Shot .
later this year . The 16-ounce ( 0.5-liter ) juices sell for US $ 8 to US $ 12 and have prompted check average increases of more than US $ 1 at some of the participating restaurants . “ We took notice of the juice craze and wanted to offer it to our guests ,” says Frank Kawecki , Kimpton ’ s director of restaurant operations . “ We ’ ve always been a healthconscious company , so it ’ s really just an extension of how we operate .”
“ Consumers visiting luxury properties will be acutely aware of the health benefits of specific fruits , herbs and vegetables ,” says John Collingwood , senior training consultant at Fling Bar Services , London . “ Embracing this and developing a unique juice concept that evokes a sense of place will give properties a competitive advantage .”
Top Hotel Star Award 2014 DOMINO-LINE Silver-Winner
in category flexibility
Hold-Line Induction
Inductive warming technique for buffets and food counters
n perfect food presentation n heat retention technology n equipped with RTCSmp n precise temperature control of dishes
Top Hotel Star Award 2013 Hold-Line Bronze-Winner
in category profitability
n effortless installation n purposeful energy consumption enables high cost effectiveness n individual solutions thanks to the modular system n temperature variable from 50 ° C to 100 ° C
M A D E
B Y
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SCHOLL Apparatebau GmbH & Co . KG Zinhainer Weg 4 D-56470 Bad Marienberg Phone : + 49 ( 0 ) 2661 / 98 68-0 e-mail : info @ scholl-gastro . de www . scholl-gastro . de
Precise temperature control of dishes
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