The Grande Summit Hotel Appoints Restaurant Manager

USA, Summit, New Jersey. October 16, 2019

The Grand Summit Hotel, a historic hotel serving the greater New York area, has appointed Madeline Carlson as restaurant manager, responsible for developing memorable dining experiences for hotel guests and local patrons of its full-service restaurant, The Hat Tavern.

She formerly was food & beverage manager for a 173-room hotel and executive learning and development center managed by Benchmark Resorts & Hotels. Her responsibilities included increasing employee satisfaction and team morale. During her tenure, she created a training program for the property's services and bartenders.

From 2016 to 2018, she was food & beverage director for two hotels managed by Valor Hospitality Partners: Delta Hotels by Marriott Basking Ridge and Somerset Hills Hotel, a Tapestry Collection by Hilton in Warren, New Jersey. She was responsible for meeting financial objectives, hiring, training and coaching the food & beverage staff and managing social media for The Tap Room restaurant.

Earlier in her career, she was food & beverage administrator and food & beverage supervisor for Ocean Place Resort & Spa, Long Branch, New Jersey, and food & beverage supervisor for the DoubleTree by Hilton Somerset Hotel and Conference Center, Somerset, New Jersey.

Carlson studied business and science at Ocean County College, Toms River, New Jersey, and earned a ServSafe manager certification.


Madeline Carlson
/ SLIDES

About The Grand Summit Hotel

Media Contact:

Rich Roberts
Principal
RDR PR LLC
T: 717-685-4142
E: rich@rdrpr.com
W: http://www.rdrpr.com

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Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.