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We create
the halo effect.

Our Food & Drink will be the halo effect that drives overall performance and sets our hotels apart from the competition.

Experience is everything, and guests choose us because of our ruthless attention to detail and inspired F&D with a quality of delivery that is second to none.

We Rise to the Occasion each and every time, creating and curating meaningful experiences that delight and deliver some of the best F&D from across EMEA.

We create

the halo effect.

Our Food & Drink will be the halo effect that drives overall performance and sets our hotels apart from the competition.

Experience is everything, and guests choose us because of our ruthless attention to detail and inspired F&D with a quality of delivery that is second to none.

We Rise to the Occasion each and every time, creating and curating meaningful experiences that delight and deliver some of the best F&D from across EMEA.

Food brings people together on many levels. It’s nourishment for the soul and body

Glada De Laurentus

Our vision for F&D in EMEA

Five key pillars (the 5Ps) we live by

People

Our PEOPLE both back and front of house have a retail mindset

Place

We focus on our sense of PLACE to entrench community connection

Performance

We power our PERFORMANCE through ruthless attention to detail

Product

By being true to the PLATE we will deliver best-in-class product

Purpose

By committing to our PURPOSE we will ensure sustained growth for years to come

Emma Banks, Vice President, F&B Strategy & Development EMEA, overviews the F&D strategy and vision, what it is, our vision for the future and the aspects we all need to implement to make this happen.

WATCH VIDEO

Download the PDF strategy.

We’re the sustainable
magicians.

We constantly strive HIGHER to delighter the highest possible quality, every time. We make sure that we’re FASTER, always quick to market with our speed of response. And we’re STRONGER together, leading by example, never following.

Our mantra for how we deliver GM&E that truly Rises to the Occasion comes down to a very simple approach: QED.

And running through everything we do is our constant focus on ensuring we are sustainable, mindful and look after the wellbeing of our colleagues and work environment.


Working together, we will achieve the best experience for our guests and team members alike.

We bind together to
create the extraordinary

Our F&D teams of Culinary, Stewarding and Front of House are at the centre of everything we do. Strong individually, but when intertwined, they work together to be even stronger, creating and delivering unique experiences for our customers that truly Rise to the Occasion.

Stewarding

How we go from good to great.
01. Detailed Setup Plan

Work closely with the event planning team to develop a detailed setup plan for tables, chairs, linens, and tableware. Ensure that the layout adheres to the event's theme and meets the client's specifications.

02. Thorough Equipment Inspection

Conduct a thorough inspection of all equipment, including tables, chairs, glassware, cutlery, and linens, before setup. Any damaged or missing items should be replaced promptly to maintain a polished presentation.

03. Efficient Table Setting

Train stewards on proper table-setting techniques, including the arrangement of flatware, glassware, and napkins. Pay attention to detail to create an inviting and organized dining environment.

04. Quick Turnaround for Clearing Tables

Develop a system for clearing tables efficiently between courses and after the event. Stewards should be trained to work discreetly and swiftly to maintain a seamless dining experience for guests.

05. Waste Management Plan

Implement a comprehensive waste management plan to handle food waste, disposables, and other materials generated during the event. Separate recyclables and organize proper disposal to maintain cleanliness.

06. Coordination with Kitchen Staff

Establish effective communication channels between stewards and kitchen staff to manage the flow of dirty dishes and utensils. Timely removal of used items from tables and replenishment of clean ones is crucial.

07. Post-Event Cleanup

Develop a thorough post-event cleanup plan to ensure the venue is returned to its original state. This includes clearing tables, dismantling setups, and properly storing equipment for future use.

08. Dishwashing Efficiency

Optimize the dishwashing process by organizing and categorizing items for efficient cleaning. Maintain a steady flow of clean dishes to support the kitchen team and prevent delays in service.

09. Storage and Organization

Properly store and organize tableware and equipment to facilitate easy retrieval for future events. Maintain an inventory system to keep track of items and identify any replacements or additions needed.

10. Staff Training and Development

Invest in ongoing training and development for stewarding staff. Ensure that they are well-versed in the latest industry standards, equipment usage, and safety protocols to enhance their efficiency and effectiveness.

Culinary

01. Define the Menu

Begin by clearly defining the menu based on the event type, guest preferences, dietary restrictions, and theme. Consider a variety of options for appetizers, main courses, desserts, and drinks.

02. Inventory Check and Ordering

Conduct a thorough inventory check of kitchen supplies, ingredients, and equipment. Ensure that everything needed for the event is in stock, and place orders well in advance to avoid last-minute shortages.

03. Assess Dietary Restrictions

Collect information about any dietary restrictions or allergies among the guests. This ensures that each dish accommodates diverse needs and preferences.

04. Coordinate with Other Departments

Communicate effectively with other departments, such as event planning, servers, and logistics, to ensure smooth coordination throughout the event.

05. Team Member Planning & Training

Organize and train the kitchen and service staff according to the demands of the event. Ensure everyone is familiar with the menu, plating techniques, and service standards.

06. Quality Control

Implement rigorous quality control measures to maintain the highest standards for taste, presentation, and temperature of the dishes. Conduct tastings and inspections to catch any issues before the event.

07. Plating and Presentation

Pay special attention to the plating and presentation of each dish. Create visually appealing arrangements that align with the theme of the event. Consistency in plating enhances the overall dining experience.

08. Kitchen Prep Schedule

Develop a detailed kitchen prep schedule that includes tasks, timelines, and responsibilities. This helps in managing the workload efficiently and ensures that everything is ready on time.

09. Timing and Execution

Establish a precise timeline for the cooking and serving process. Coordinate with the service team to ensure that each course is delivered to the guests in a timely manner, maintaining the right temperature and freshness.

10. Post-Event Evaluation

After the event, conduct a debriefing session with the kitchen and service staff to evaluate the overall performance. Identify areas of improvement and gather feedback from guests to enhance future banqueting events.

Front of House

01. Guest Seating Arrangements

Ensure that guest seating is well-organized and in accordance with the event plan. Double-check reservations and special requests to guarantee a smooth seating process.

02. Service Staff Briefing

Conduct a comprehensive briefing session with the service staff before the event. Review the menu, special dietary considerations, service standards, and any specific instructions related to the event.

03. Effective Communication with the Kitchen

Establish clear communication channels between the front-of-house and kitchen staff. Timely communication is essential for coordinating the pacing of courses and addressing any last-minute changes.

05. Attention to Dietary Requirements

Thoroughly understand and address dietary restrictions and preferences. Communicate these requirements to the kitchen and ensure that appropriate meal alternatives are readily available for guests with special dietary needs.

06. Tableside Etiquette

Train service staff on proper tableside etiquette, including the art of serving and clearing plates, refilling glasses, and engaging with guests in a professional and friendly manner.

07. Coordination with Other Departments

Foster effective communication and collaboration with other departments such as stewarding, kitchen, and event planning. Coordination ensures a cohesive and well-executed overall event experience.

08. Adaptability to Guest Flow

Be prepared to adapt to changes in guest flow and adjust service accordingly. Anticipate peak times and allocate sufficient staff to handle high demand periods.

09. Quality Control Checks

Implement quality control checks for each course to ensure that presentation, temperature, and taste meet the established standards. Address any issues promptly to maintain a high level of guest satisfaction.

10. Post-Event Feedback Collection

Gather feedback from guests regarding their dining experience. Use this information to identify areas for improvement and to recognize successful aspects of the F&B service for future events.

How we go from good to great.
02. Thorough Equipment Inspection

Conduct a thorough inspection of all equipment, including tables, chairs, glassware, cutlery, and linens, before setup. Any damaged or missing items should be replaced promptly to maintain a polished presentation.

04. Quick Turnaround for Clearing Tables

Develop a system for clearing tables efficiently between courses and after the event. Stewards should be trained to work discreetly and swiftly to maintain a seamless dining experience for guests.

06. Coordination with Kitchen Staff

Establish effective communication channels between stewards and kitchen staff to manage the flow of dirty dishes and utensils. Timely removal of used items from tables and replenishment of clean ones is crucial.

08. Dishwashing Efficiency

Optimize the dishwashing process by organizing and categorizing items for efficient cleaning. Maintain a steady flow of clean dishes to support the kitchen team and prevent delays in service.

10. Staff Training and Development

Invest in ongoing training and development for stewarding staff. Ensure that they are well-versed in the latest industry standards, equipment usage, and safety protocols to enhance their efficiency and effectiveness.

02. Inventory Check and Ordering

Conduct a thorough inventory check of kitchen supplies, ingredients, and equipment. Ensure that everything needed for the event is in stock, and place orders well in advance to avoid last-minute shortages.

04. Coordinate with Other Departments

Communicate effectively with other departments, such as event planning, servers, and logistics, to ensure smooth coordination throughout the event.

06. Quality Control

Implement rigorous quality control measures to maintain the highest standards for taste, presentation, and temperature of the dishes. Conduct tastings and inspections to catch any issues before the event.

08. Kitchen Prep Schedule

Develop a detailed kitchen prep schedule that includes tasks, timelines, and responsibilities. This helps in managing the workload efficiently and ensures that everything is ready on time.

10. Post-Event Evaluation

After the event, conduct a debriefing session with the kitchen and service staff to evaluate the overall performance. Identify areas of improvement and gather feedback from guests to enhance future banqueting events.

02. Service Staff Briefing

Conduct a comprehensive briefing session with the service staff before the event. Review the menu, special dietary considerations, service standards, and any specific instructions related to the event.

04. Timely Beverage Service

Prioritize the timely service of beverages, including cocktails, wine, and non-alcoholic options. Train the staff to be attentive to guest needs, ensuring glasses are promptly refilled..

06. Tableside Etiquette

Train service staff on proper tableside etiquette, including the art of serving and clearing plates, refilling glasses, and engaging with guests in a professional and friendly manner.

08. Adaptability to Guest Flow

Be prepared to adapt to changes in guest flow and adjust service accordingly. Anticipate peak times and allocate sufficient staff to handle high demand periods.

10. Post-Event Feedback Collection

Gather feedback from guests regarding their dining experience. Use this information to identify areas for improvement and to recognize successful aspects of the F&B service for future events.

Choose a strand.

We Make it Right before, during and after every stay - and every event.

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Rise to the Occasion

Groups, Meetings and Events

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Quality

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Efficiency

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Delivery

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