OCTOBER 2019
Vol . 52 , No . 8
35
FOOD & BEVERAGE
MANAGING KITCHEN CULTURE
Traditionally , hotels hired executive chefs who reported to F & B directors who reported to general managers . But that ’ s changing , along with the role of the chef . What hasn ’ t : The never-ending effort to keep staff efficient , happy and learning enough that they don ’ t jump ship for the next best thing .
16
PERSONALITIES
BUNKHOUSE ’ S LIZ LAMBERT
From the Manhattan district attorney ’ s office to creating tented rooms in Marfa , Texas , Liz Lambert stays true to her ethos while growing her Austin , Texas-based Bunkhouse portfolio by refusing to forget about the art of hospitality . Learn how she assembled a group of creatives to develop a buzzy portfolio and attract capital partners .
26
ROUNDTABLE
NYU STUDENTS TALK ABOUT THEIR FUTURES
HOTELS sat down in June with five students enrolled at the Jonathan M . Tisch Center of Hospitality at New York University to find out what motivates them and what they look for in potential employers . The short answer : a great company culture and varied opportunities to expand their knowledge base .
2 hotelsmag . com October 2019