Global Update
Stephanie Izard at Wyndham Grand Chicago Riverfront ’ s Brew Parlor
Happy Hour witH a Jolt
Wyndham Grand in January launched Brew dham Grand to find a coffee that is not only Parlor , a “ happy hour with a jolt ,” serving tasty on its own , but also serves as a base for coffee-based drinks and cocktails developed by Stephanie Izard , “ Top Chef ” winner “ chef de caffeine ” who created the menu ’ s
creative flavors ,” says Izard , the campaign ' s
and high-profile Chicago chef , and Ivy Mix , non-alcoholic beverages . “ We are using ingredients from all around the world to expose co-owner and head bartender of Leyenda in Brooklyn . Brew Parlor takes place Monday people to all different types of flavors .” through Friday from 4 p . m . to 6 p . m . at Wyndham Grand pilot hotels in Chicago ; Doha ; • Five-Spice Shaken Iced Coffee with
Coffee and cocktails include :
Istanbul ; and Shenzhen , China . The program Thai chili , cinnamon , clove , star anise and is centered around cold-brewed coffee and sweetened condensed milk aims to provide guests with an artisanal yet • Cafe Olé with dark chocolate , brown approachable trending drink experience . sugar and ancho and guajillo chilies According to a recent study by Mintel , coldbrewed coffee is increasing in popularity cream and simple syrup made of star anise ,
• Biscotti Coffee with almond whipped
and hit US $ 7.9 million in sales in 2015 , a fennel seed and orange zest 115 % increase from the previous year .
• The Impetus Spritzer with St . Germain ,
“ We are elevating coffee-based cocktails beyond the traditional White Russian ,” • Spurred Ground with cold-brewed
Canada Dry tonic and Cynar
says Mix , who created the menu ’ s alcoholic coffee infused with oloroso sherry , Italian beverages . “ I wanted to make cocktails vermouth , premium rum , and amaro that were different and satisfy what people • Initial Ascent with bourbon , crème de cacao , lemon , framboise and fresh raspberries want during happy hour .”
All drinks are made with Chicago ’ s Dark “ The plan is to take learnings and get Matter Coffee , which Chicago-born-andbred Izard is excited to introduce to the and continue to roll it out internationally ,”
feedback from our guest at the pilot hotels global Wyndham Grand brand . says Mark Anderson , vice president of food “ As a chef , I ’ ve always put a lot of care into and beverage for Wyndham Grand . “ The the coffee I serve , and I ’ ve worked with Wyn- opportunities are endless .”
Anthony Tahlier
Green
As general manager of one of only four LEED minded
Platinum Certified hotels in North America , Roger Huldi wants to inspire a national movement . “ We don ’ t want to be one of the only hotels in North America that has this certification ,” he says . “ Consumers want this and , especially in the Bay Area , they almost demand it . Everything we do , we do with a green mind .”
The 400-room W San Francisco achieved the top honor in December after implementing green programs and practices , including :
• Replacing HVAC towers with efficient models , saving 300 kilowatt hours / year
• Reducing water consumption by 37 % through water efficient showers , faucets and toilets in guestrooms
• Ensuring 31 % of food and beverage purchases are “ environmentally preferred ” ( local , organic and / or certified sustainable )
• Installing energy-efficient lighting in 50 % of guestrooms and 90 % of back-ofhouse areas
• Ensuring cleaning equipment and practices meet LEED sustainability standards
• A majority of hotel staff ( 83 %) commute using alternative methods , such as bus or train
W San Francisco is one of only four LEED Platinum Certified hotels in North America .
16 HOTELS March 2016 www . hotelsmag . com