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Embassy Suites by Hilton is undergoing a complete refresh of its food and beverage program.
The evolution of the brand’s dining options will begin with the launch of two new bar-centric lunch and dinner offerings.
These include Brickstones Kitchen & Bar, a contemporary full-service restaurant developed for new hotels using the Design Option III prototype, and E’Terie Bar & Grill and Food to Go, a fast-casual dining concept with a menu of light bites created for legacy hotels.
“When done right, food and beverage boosts guest satisfaction, repeat business and overall profits, but staying on top of ever-changing guest preferences and dining trends is essential,” said Alan Roberts, global head, Embassy Suites by Hilton.
“Adapting to the tastes of today’s travellers that crave both flexibility and flavour, with E’Terie and Brickstones we’ve created easy to implement dining experiences that deliver modern food in environments that inspire guests to stay well past the complimentary evening reception hours and create new revenue-generating opportunities for owners.”
E’Terie Bar & Grill offers fresh, quality meals in an environment that encourages socialisation, while E’Terie Food to Go will address the needs of guests seeking grab-and-go options.
Eliminating the traditional, full-service dining experience, this new fast-casual concept will offer lunch and dinner service, complementing the brand’s Evening Reception with a menu of salads, sandwiches, snacks, and entrees all available for purchase at the Atrium Bar.
Food to Go will be located next to the front desk area, and will be stocked with take away options for guests on the move.
E’Terie menu items will also be available to guests desiring in-suite dining.
Brickstones Kitchen & Bar’s à la carte salads, sandwiches and contemporary entrees are also available for dine-in, take-out and in-suite dining.
Like E’Terie, Brickstones employs a bar-centric approach to serve up an indulgent, yet approachable dining experience offering inspired American dishes that are unique without being over the top.
“We are excited to bring a new bar-centric approach to the hotel dining experience and evolve our food and beverage program into an offering that provides profitability, flexibility and of course plenty of flavour,” added Roberts.
Source: breakingtravelnews.com
