Editorial Board   Guest Author

Mr. Rodriguez

Antonio Rodriguez

Executive Chef, Westward Look Wyndham Grand Resort & Spa

Antonio Rodriguez has been an Executive Chef for more than 12 years and is currently the Executive Chef of Westward Look Wyndham Grand Resort & Spa since January 2013. He served as Executive Chef of Hotel Galvez and Spa in Galveston, Texas, from February 2011 to January 2013. In addition to his skill development from his many years in Sous Chef and Executive Sous Chef positions, his culinary training is supported through course and certification courses from the Culinary Institute of America and the American Culinary Federation. Westward Look Wyndham Grand Resort & Spa is an award-winning resort known for unparalleled cuisine - from GOLD overlooking the city to the casual Lookout Bar & Grille, from elegant wedding dinners to simple cowboy cookouts. GOLD offers a new and contemporary culinary adventure. The menu concept blends fresh and innovative contemporary American cuisine with a touch of desert-inspired flavor. The Lookout Bar & Grille is a more casual dining choice with a lighter menu, easygoing atmosphere and stunning views. The cuisine features comfort food with a contemporary twist. Since 2010, Westward Look Wyndham Grand Resort & Spa has been named an AAA Four Diamond Award® recipient each year, which honors the hotel for its commitment to excellence throughout the entire property, including GOLD restaurant, the resort's extensive array of amenities, guest services and its attention to detail.

Mr. Rodriguez can be contacted at 800-722-2500 or anrodriguez@wyndham.com

Coming up in August 2020...

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.