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Article: Food & Beverage Well Done.
- Article from:
- Hotels
- Article date:
- January 1, 2009
CopyrightCOPYRIGHT 2009 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Staff
Marriott convention hotel in downtown Chicago puts extra effort into F&B and reaps rewards.
CHICAGO--It is difficult to believe that a convention hotel in downtown Chicago with nearly 1,200 rooms and 65,000 sq. ft. (6,039 sq. m) of meeting space could make 95% of its food from scratch, including even the potato chips. But that's exactly what the Chicago Marriott Downtown Magnificent Mile does.
"The main reason we make food from scratch is that it tastes better," says Myk Banas, executive chef and director of food and beverage operations.
But Banas notes the additional benefit that making food from scratch attracts talented ...