Spirited 2009 - Volume 3

Summer/Fall 2009 | Volume 3

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Talking F&B with

BOB cHITTY >> PAGE 2

As a native New Yorker and seasoned traveler, Bob Chitty knows how to find hidden restaurant gems and sets his sights on simple, well-prepared and flavorful food—ideally from the sea.

Our series of F&B interviews with members of IHG’s leadership team continues in a conversation with the Senior Vice President, Capital Investment & Transactions, Americas.

>> PAGE 4

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As Senior Vice President, Capital Investment & Transactions, Americas, Bob Chitty and his team oversee IHG’s investments in company–owned and –managed hotels, as well as the company’s involvement in joint ventures and management contracts throughout the region. That means being on the road fairly often, and so Bob knows his restaurants and of course, understands value for the experience. In a recent interview, he talked about some of his F&B expectations, favorites…and shortcomings.

Flavorful Seafood, Good Friends, Inviting

THE PERFECT F&B F O R

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Any foodservice experience in your background?

“Absolutely none. I grew up in New York City, went to school in Manhattan and then went to work on Wall Street when I was 16 years old.

Later I was with a transportation company, CSX, before joining IHG in 1997. But I’ve traveled the world during my career and have experienced some really great restaurants. And fortunately for me, both my wife and my mother are excellent cooks.”

What does a great dining experience look like for you?

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“I had a great dining experience just the other night in my hometown. I went to dinner with some old friends at a fun, high-energy Spanish restaurant called Besso near the Staten Island Ferry. We were there for three or four hours, and the experience was everything you could want—a combination of great food, atmosphere and company.”

What’s your favorite food?

“I love all foods—that’s why I could stand to lose about seven pounds! But my favorite is Mediterranean—Greek, Arabian, Lebanese and the coastal cuisines of southern Italy and France are the best. They do simple but phenomenal things with herbs, seafood and spices.”

How about your favorite beverage?

“Red wine. I’m not an aficionado, but I love Malbecs or a nice Cabernet—wines that give you something to think about after you drink them.”

Favorite restaurant?

“Avra, a Mediterranean Greek seafood place on East 48th Street in New York City near the InterContinental Barclay. It’s always crowded, but you never feel rushed. The Greek wines there aren’t that great, but when you combine them with terrific food and service, it’s a wonderful experience. They feature some really different types of seafood, such as grilled sardines and the best barbecued octopus anywhere—even better than you’ll find in Greece.”

When you stay at an IHG property, what are your expectations regarding F&B? “At InterContinental Hotels in particular, offering consistently superb food goes without saying. I also expect a strong emphasis and special experience on the beverage side of “F&B,” such as RumBa at the InterContinental Boston, the XO Bar at the InterContinental Buckhead and Bar 888 at the InterContinental San Francisco. For Crowne Plaza, Holiday Inn and Hotel Indigo, I look for friendly and efficient service, and food and dining options available when I need them—early in the morning and late in the evening.”

Atmosphere Create

COMBO

“I expect a strong emphasis and special experience on the beverage side of F&B, along with friendly and efficient service and food and dining options available when I need them.”

Mineral water or tap?

“Tap. I’m a finance guy…I’m too cheap to drink mineral water—it doesn’t pencil out!”

Any F&B “pet peeves?”

“Restaurants that force you to wait until all the members of your party have arrived to seat you—it makes me feel as if I’m being treated like a child.”

Do you cook at home, and if so, what’s your specialty?

“Susan loves to cook, and she’s great at it so it takes the pressure off me. I do cook breakfast though…for all three daily meals. When Susan goes out of town my three kids are complaining by the second day because by then they’ve had breakfast six times! I’ll also barbecue when I have to—nothing fancy, just hamburgers and chicken.”

When you dine at an IHG hotel, what do you usually order?

“Seafood. At Au Pied de Cochon at the InterContinental Buckhead in Atlanta, for example, the Chilean sea bass is outstanding, and they also have excellent Dover sole. When I travel I usually try whatever seafood special is on the menu at the IHG hotel where I’m staying.”

Any recent standout meals at an IHG property?

“Recently my wife, Susan, held a surprise 50th birthday party for me at Au Pied de Cochon that was fabulous. The food was impeccable—the chef did a phenomenal job with the filet mignon in particular, and the wine and service were also impressive. It was a memorable evening; we had many friends there and everyone had a great time.”

Do you ever order room service?

“No—never. I don’t like eating in the bedroom, and when I travel I’m always up and out first thing in the morning. I’d rather have breakfast in the hotel restaurant or at Starbucks, and I also prefer having dinner in the hotel or a local restaurant.”

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BACARDI Quality, Prestige, Creativity Comprise the Legacy of

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In 1862, Don Facundo Bacardi Massó purchased a small, tin-roofed distillery in the town of Santiago de Cuba for 3,500 pesos and set about revolutionizing the spirits industry by creating the world’s first light-bodied rum. Nearly 150 years later, Bacardi Limited is the largest privately held spirits company in the world, producing and marketing a variety of internationally recognized spirits in more than 100 markets, from the United States to China.

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Today the company’s impressive portfolio of 200-plus brands and labels includes leading names across almost every spirits category, among them: • BACARDI Rum, the world’s number-one-selling rum • GREY GOOSE Vodka, the world leader in super-premium vodka • DEWAR’S Blended Scotch Whiskies, the number-one-selling blended Scotch whisky in the United States • BOMBAY SAPPHIRE Gin, the top-valued and fastest-growing premium gin in the world • CAZADORES Blue Agave Tequila, the top-selling premium tequila worldwide • MARTINI & ROSSI Vermouth, the world leader in vermouth “Our brands do so well, we believe, because of their consistent high quality and the excellence they add to the enjoyment of our consumers,” says Christine Heller, Field Marketing Director, National On-Premise, for Bacardi U.S.A., Inc. “And, our company continues to develop and acquire new brands.”

The Heart of Legendary Cocktails While Bacardi Limited boasts a family of brands encompassing almost every spirit, the BACARDI brand name is, of course, synonymous with rum. In fact, significant events in the history of both North America and the cocktail are integrally intertwined with that of BACARDI Rum. Following are the stories behind a few of the oldest and most iconic cocktails.

The BACARDI Cuba Libre: “The most popular cocktail in the world” is made with BACARDI Gold Rum and COCA-COLA, not to be confused with “BACARDI and COKE,” which is made with BACARDI Superior Rum. Born in the late 1890s at Havana’s American Bar, shortly after the Cuban War for Independence from Spain, the drink became extremely popular among the American soldiers who were regulars at the bar. The delicious cocktail was spontaneously dubbed the “Cuba Libre” (“Free Cuba”), after a rallying cry from the war that had been embraced by both Cuban revolutionaries and sympathetic American soldiers.

A History of Growth & Innovation The journey from pioneering rum production to global spirits giant has been one of tenacity, vision and a passion for perfection. Don Facundo worked long hours in Cuba’s tropical heat to learn every step of the rum-making process, then experimented relentlessly with fermentation, distillation and filtration to give his rums a light body and unparalleled smoothness. BACARDI rum proceeded to win accolades, awards and a loyal customer base in the U.S. and Europe throughout the late 1800s. Its popularity was magnified at the turn of the century through the American occupation of Cuba during the Spanish-American War, propelled by the invention of two landmark drinks, the BACARDI Daiquiri and the Cuba Libre (see sidebar story).

Prohibition expanded brand awareness as large numbers of American tourists flocked to Cuba, and the company continued to thrive after the repeal until October 1960, when its assets were illegally seized by the Castro regime. Bacardi started over with factories in Mexico and Puerto Rico, ushering in a new era of growth. In 1992, Bacardi Limited was formed, consolidating Bacardi’s five individual operating companies. The past two decades have seen a series of strategic acquisitions—such as MARTINI & ROSSI, DEWAR’S and GREY GOOSE—allowing Bacardi to transform itself from a rum-only entity to a global spirits company.

Throughout the years, Bacardi Limited has remained family-owned, with seven generations of Don Facundo’s descendants being directly involved in the business.

“One of our company’s great strengths is a commitment to retain a ‘family’ feeling among our 6,000 dedicated employees,” Christine notes. “We like to think Don Facundo would be pleased with the importance we continue to place on innovation, quality and our shared Bacardi heritage and values.”

The BACARDI Daiquiri: At the end of the SpanishAmerican War, the U.S. Corps of Engineers began exploration of the iron-ore mines near Cuba’s Daiquirí beach. Seeking to cool himself on a hot tropical day in 1898, one of the engineers squeezed the juice of a lime into a glass, adding a teaspoon of sugar to balance the sour taste, a jigger of BACARDI Superior Rum and crushed ice. The drink was an immediate hit with his fellow engineers and, named for the area that inspired its inception, the Daiquiri soon became an in-demand staple at bars in the nearby city of Santiago de Cuba where the Americans spent their weekends. The popularity of Daiquiris exploded during Prohibition, when American thrill-seekers—including the likes of Ernest Hemingway—streamed into Havana to enjoy good times and the city’s exotic cocktails.

The BACARDI Mojito: The forerunner of the Mojito— the oldest cocktail to originate in Cuba—dates to the swashbuckling times of Queen Elizabeth I and Sir Francis Drake in the late 1500s. Legend has it the drink was invented as an elixir by a pirate onboard one of Drake’s ships sent to plunder Havana. The original concoction was made with sugar, lime, mint and aguardiente, a crude forerunner of rum. In the mid-1800s, the “firewater” in the recipe was replaced with rum and the beverage was christened the “Mojito,” taken from the African word “mojo,” meaning “to place a little spell.” By the 1920s, the Mojito was unofficially the national drink of Cuba and the delight of expats exploring Havana’s cocktail ingenuities during America’s Prohibition. In 1930, Spanish mixologist Pedro Chicote published a cocktail guide that included the earliest known recipe for the Mojito Cocktail and specifying the use of BACARDI Superior rum.

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Chic New F&B Outlets Enhance the Guest Experience at the

INTERCONTINENTAL MONTREAL The InterContinental Montreal boasts one of the most sought-after locations in one of North America’s most cosmopolitan and European-influenced cities. Situated in the heart of the financial district at the gateway to Old Montreal and the downtown core, the hotel is part of the city’s World Trade Centre. This 10-story commercial complex sits atop Fortification Lane, over ruins of the walls to the old city that date to the 1600s. One wing of the hotel encompasses another of the city’s historical and architectural gems, the Victorian-era Nordheimer building.

So when the announcement was made earlier this year that the hotel’s new owners would make a $14-million investment in the property, it was a given that the focus would be on blending Old World perspective with modern, urbane sensibilities. Pandox AB of Sweden, one of the leading players in Europe’s hotel property market, acquired the InterContinental Montreal in July 2008. Completely redesigned dining and leisure amenities were a key part of the renovation program that commenced in January, with the new outlets making their debut in mid-summer.

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“The goal is to provide our guests with an elegant and timeless setting, an enriching experience and lasting memories. Our new restaurant, bar and club lounge are perfectly designed to accomplish that,” says General Manager Bernard Chênevert, who joined the hotel a year ago. “Response from both the local community and our hotel guests to the launch of our new outlets has been overwhelmingly positive.”

Bravo for Osco!

The warm colors and savory flavors of the south of France permeate Osco!, the hotel’s new signature restaurant. The word means “bravo” or “very good” in Occitan, the ancient dialect of Provence. The décor evokes a true French brasserie, complete with banquettes, niches and “convivial” or common tables, all floating on a superb walnut floor and illuminated by imposing crystal chandeliers imported from the Czech Republic. An abundance of windows overlooking Place Riopelle, a wellknown and –loved city park, flood the space with natural light and add to the sun-washed, regional feel.

InterContinenta l Montelucia in Scottsdale.

Here the spotlight is on absinthe, the once forbidden, licorice-flavored spirit indelibly associated with Europe at the turn of the 19th century and the subject of early 21st century fa scination (see the accompanying story on Director of Outlets Cristina Garcia Page 8). The bar is named for acclaimed stage actress Sarah Bernhardt, dubbed by the media in the late 1800s as “the queen of French tragedy.”

In addition to its showpiece presentation and creative absinthe-based cocktails, the sophisticated bar offers a large selection of wines by the glass, beer on tap and “regular” cocktails.

True to the unpretentious refinement of Provence, the sumptuous but reasonably priced offerings are presented on a simple slate. Chef Mathieu Saunier, a Provençal native, has developed the menu under the guidance of renowned Executive Chef Christian Lévêque, with the emphasis on fresh, local Quebec products enhanced with the flavors of Provence—extra virgin olive oil, lavender, honey and fine herbs. A sampling of entrees: lobster bouillabaisse, pork medallions marinated in maple syrup and olive oil and Gaspesian crab cakes.

The eclectic Osco! wine cellar provides the perfect complement to the “menu full of sunshine,” comprising nearly 1,200 hand-selected bottles.

Geared to appeal to experienced connoisseurs and simple wine lovers alike, the inventory includes a large assortment of rosés and private imports.

The areas of Osco! and the Sarah B. flow into one another and are connected

by L’Entre-deux, a cozy salon featuring rich green silk walls and private, drapery-ensconced niches with luxurious banquettes.

Still another surprisingly delightful space within Executive Chef Christian Lévêque the Osco! and Sarah B. footprint is La Rotonde, which is tucked into one of the tourelles or turrets that anchor the corners of the historic section of the hotel. Completely round and soundproof, La Rotonde features a unique circular table that was custom-made in Italy. The room is also outfitted with audiovisual equipment, making it ideal for a small meeting, cooking demonstration or chef’s table.

Banquets in the Vault

Absinthe and Sarah Bernhardt

Rounding out the new F&B attractions at the hotel is the sleek club lounge, relocated from the 26th floor to the lobby, adjacent to the remodeled reception area and accessible to club level guests by keyed entry. Though not part of the current renovation project, the hotel’s unusual and historic function space adds to its boutique appeal. A number of the property’s 19 beautifully appointed meeting rooms are located in the Nordheimer building and three are within the magnificent circular stone vaults below ground level, used centuries ago by French traders for fur drying and military garrisons for storing munitions.

Adjacent to Osco! is the Sarah B., the newest addition to the highly successful collection of spirit-themed bars at InterContinental Hotels in North America. The trendy new bar joins the ranks of RumBa (rum) at the InterContinental Boston, the XO Bar (cognac) at the InterContinental Buckhead in Atlanta, Bar 888 (grappa) at the InterContinenta l San Francisco and Mbar (tequila) at the

“Our unique, exceptional food and beverage spaces and offerings allow us to stand out from the rest in the very competitive downtown hotel market,” says Cristina Garcia, who joined the InterContinental Montreal in September 2009 as Director of Outlets. “The elegant new outlets, our reputation for dining and entertaining excellence and our top-caliber staff combine to truly make ours a Great Hotel Guests Love.”

“Our local clientele as well as guests in the hotel are enthusiastic about Osco! We continually get great comments about the décor, our cellar, the exceptional cuisine and, of course, the great value we offer,” says Sébastien Gagné, Director of Guest Experience, a new position created to focus on flawless delivery that consistently exceeds guest expectations.

Sébastien stepped into this role in November 2008.

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The Allure of

ABSINTHE

Mystery, decadence and the thrill of sampling the forbidden. Such is the intrigue created for patrons of the trendy new Sarah B. bar at the InterContinental Montreal. The atmospheric bar is an eclectic blend of sophisticated cool and irresistible Belle Époque period décor, designed to appeal to the worldly tastes of Montrealers. Named after world-renowned 19th century stage actress Sarah Bernhardt, the Sarah B.’s centerpiece is absinthe, the infamous, highly alcoholic spirit distilled from the herb Artemisia absinthium.

Manager of Operations for Sarah B and Assistant Beverage Manager Alexis Morisseau

Banned in the late 1800s in many countries (including the U.S., but not Canada) for its alleged psychotropic properties, absinthe has staged a comeback over the past several years. The spirit has reemerged in a milder, commercially available form, prompting the ban to be lifted in the U.S. and most other countries in 2007. Since then, the “Green Fairy”—so named for its natural color and hallucinogenic past—has become the toast of trendy bars worldwide.

The bar’s décor pays homage to both Bernhardt and her era, featuring a sumptuous 35-foot bar, Murano chandeliers, velvet banquettes and Belle Époque accent pieces. Two intimate, plush “Green Fairy alcoves” have fireplaces and luxurious green velvet curtains that can be drawn for a quiet chat over a glass of absinthe.

Its rising popularity and cachet prompted IHG to tap absinthe as star of the new bar, created as part of the recently completed $14-million revamping of the hotel (see the related article on Pages 6-7).

The preparation ritual for the anise-flavored elixir is an important part of the Sarah B. experience. Using a traditional absinthe fountain, ice water is poured over a sugar cube set atop a slotted spoon that in turn rests on a glass of the potent (100-120 proof) spirit. Adding the ice water allows the herbs in the absinthe to blossom, bringing out the full flavor of La Fée Verte (the Green Fairy).

The theme combines the history of the hotel and Old Montreal with the chic vibe needed to compete for customers in the area, according to Alexis Morisseau, who manages operations for the Sarah B. Alexis also serves as Maître d’ for Osco!, the InterContinental Montreal’s primary restaurant, and as assistant beverage manager for its other F&B functions and outlets.

Opened in July, the bar is doing steady, brisk business, propelled by a considerable amount of positive media coverage, Alexis says. “Montreal has really embraced our absinthe concept, and they love the Belle Époque theme,” he notes. “The bar draws weekday customers from the city’s financial district for ‘the Green Hour’ from 5 to 7 p.m. We get a slightly younger crowd later in the evening, and our in-house guests are a nice bonus.”

Channeling the ‘Divine Sarah’ The InterContinental Montreal’s connection to Sarah Bernhardt is factual as well as thematic. The hotel encompasses portions of the historic Nordheimer building, which in the 1800s included a concert hall. The Divine Sarah gave a performance there in 1880, and hotel legend has it her spirit lives on at the property.

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The Ritual of La Fée Verte

Alexis collaborated with master mixologist Francesco Lafranconi to create unique Sarah B. cocktails, such as the Jacques Cartier Collins (absinthe, Absolut Pears, Limoncello, sweet-and-sour mix, soda) and seasonal absinthe frappés made with fresh fruit and herbs. The bar also showcases delicious tapas prepared by the hotel’s Provençal Chef Mathieu Saunier in the adjacent Osco! brasserie.

Perpetuating the Mystique As the Sarah B.’s momentum builds, Alexis and the hotel’s F&B team intend to expand its offerings to keep regular customers engaged and entice new ones. Efforts will include adding to the range of absinthes and creating an absinthe museum featuring period postcards, posters, spoons, fountains and other memorabilia.

“We continue to add to the bar’s portfolio, and soon will have a collection of 50 of the best absinthes in the world to offer,” Alexis says. “Our goal is to become the leading absinthe bar in the Americas within a year.”

Lively discussions on innovation, streamlining operations and enhancing sales were the order of the day when the IHG F&B Commandos held their second strategy and planning session at the InterContinental New Orleans in July.

The meeting coincided with the Commandos’ attendance at the seventh annual Tales of the Cocktail festival in the Crescent City, a “gathering of the best and brightest of the cocktail community,” including award-winning mixologists, authors, bartenders, chefs and designers.

The Commandos comprise six food and beverage leaders from across three IHG brands: Doug Wu, Holiday Inn San Diego on the Bay; Edoardo Caneri, Crowne Plaza Redondo Beach; Aaron Ball, Crowne Plaza Dallas; Sean Olmstead, InterContinental San Francisco Moscone; Spiro Frangos, InterContinental Miami, and Josep Juncosa, InterContinental Buckhead.

This group is charged with supporting F&B operations of company-owned and -managed properties throughout North America. Among their specific duties: facilitating communication among colleagues, providing regional brand support, promoting exchange of best practices and supporting the overall implementation of the World Class Beverage Program.

The agenda for the Commandos’ second gathering since the team was created earlier this year covered a range of practical topics. Sasha Davis, Senior National Account Executive for Coca-Cola North America, provided an overview of some of Coke’s innovative new brands and products. Pamela Tweedell, Account Manager for iMi, the agency that oversees the World Class Beverage Program for IHG, briefed the team on plans for upcoming fall and winter promotions and sought the group’s feedback.

F&B consultant Ned Barker gave the Commandos a preview of Fintech, a new wine and spirits invoice processing system that will be rolled out to company-

owned and –managed hotels over the next six to eight months. Ned also provided an assessment of implementation of IHG’s bottled water program, emphasizing the importance of adhering to World Class Beverage Program standards to reinforce brand strength and maximize marketing clout.

A workshop by “menu engineer” Gregg Rapp, a consultant specializing in the psychology of how people look at menus, was a program highlight. Introducing such simple changes as eliminating dollar signs, adding mouth-watering descriptions and strategically placing highprofit items within the menu can have a huge positive impact on profits, according to Gregg’s research and work with a number of well-known restaurant clients.

Three other special guests joined the Commandos for the mid-year meeting. Amy Currens, who is part of Sean Olmstead’s team at the InterContinental San Francisco Moscone, is the newly appointed World Class Beverage Program Sommelier. Wayne Duprey, Beverage Director at the InterContinental Boston, supervises operations of the hotel’s highly successful RumBa rum bar and its Sushi-Teq sushi and tequila concept.

Beverage Manager Jason Deville is responsible for the strong beverage program at the InterContinental Miami.

“This second Commandos meeting fulfilled our goal of both providing information that the Commandos can disseminate to our hotels and obtaining their input on key strategies and plans,” says Jean-Pierre Etcheberrigaray, Vice President of Food & Beverage. “The group is solidifying and settling into its role as a valuable resource to strengthen IHG’s F&B community and the experience we provide our guests.”

F&B Commandos Focus on Both Top and Bottom Line Special Commandos guests included (front row, from left) Pamela Tweedell, Amy Currens, Sasha Davis and (back row, second from left) Ned Barker.

The Commandos are (clockwise from left): Josep Juncosa, Aaron Ball, Doug Wu, Edoardo Caneri, Sean Olmstead and Spiro Frangos.

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Smoothies, Sno Cones and Iced Tea–Oh My! New Products, Promotions & Equipment Open the Door to Increased Sales Every food and beverage director is always looking for innovative ways to pump up sales in the hotel’s beverage outlets and stand out from the competition in break offerings.

Three innovative new programs developed in conjunction with The Coca-Cola Company and several other World Class Beverage Program partners are helping hotels provide fresh beverage offerings that are exciting, in demand and, in some cases, delightfully unexpected.

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Lip-Smacking Smoothies IHG has teamed with The Coca-Cola Company to create a collection of six Minute Maid Signature Smoothies for IHG hotels. The smoothie recipes feature new shelf-stable Minute Maid Smoothie Mixes but can also be created using frozen Minute Maid Smoothie Mixes.

To launch the new ongoing Smoothie promotion, IHG and Coke sent a complimentary turnkey kit to all company-owned and -managed InterContinental, Crowne Plaza, Holiday Inn and Hotel Indigo hotels in the U.S. Each kit included a Blendtec high-performance professional blender, a case each of both the shelf-stable and frozen Minute Maid Smoothie Mix variety packs, and colorful collateral material—menus, flyers for use in briefing servers and bartender guides including recipes and instructions for preparing the smoothies. The guides also provide an option to “cocktail” the smoothies into delicious adult beverages at guests’ request.

“Demand for smoothies continues to grow across age groups, making them a popular, high-margin addition appropriate for many beverage outlets,” says Sasha Davis, Senior National Account Executive for Coca-Cola North America. “Plus, smoothies have the added advantage of almost round-theclock appeal. Consumers order them for breakfast, as an on-the-go afternoon snack, and as a tasty adult cocktail option in the evening.”

Sno Cones for Grown-Ups What better way to cool off on a hot day—and reconnect with your inner kid—than with a Sno Cone? Hotels choosing to opt in to a new complimentary Sno Cone promotion from the World Class Beverage Program have received rave reviews for the unusual treat from guests in the lobby, at meeting breaks, around the pool and in the bar.

World Class Beverage Program partners SKYY Spirits (who are also U.S. distributors of the well-known Midori melon liqueur), Monin Gourmet Flavorings and The Coca-Cola Company joined forces with IHG to develop a complete Sno Cone Promotion Kit for participating full-service company-owned and –managed properties in the U.S. Included were a Sno Cone machine, a Sno Cone Cart featuring each hotel’s respective brand, a supply of Sno Cone cups and spoon straws, a Monin starter kit with the five flavorings needed to create the Sno Cones listed on the menu, and assorted Midori logo’d items, such as hats, t-shirts and sunscreen.

The colorful promotion menus included in the kit are two-sided.

One side features recipes suitable for “kids of all ages” (nonalcoholic), such as Lemon Coconut, Cherry Sprite and Tangy Watermelon. On the other side are Sno Cones for Adults, offering such tempting treats as Paradise Punch (SKYY Infusions Pineapple Vodka, Midori, Monin Coconut and Minute Maid Lemonade) and Loaded Grape (SKYY Vodka, Monin Wild Grape and Sprite).

Spotlight on Gold Peak Tea The World Class Beverage Program and The Coca-Cola Company also are readying a new promotion for companyowned and –managed hotels showcasing Coke’s successful Gold Peak Tea product line.

Iced tea is the second-fastest-growing beverage in foodservice, representing 10 percent of all foodservice beverages. Introduced just three years ago, Gold Peak made its mark early in the premium bottled, ready-to-drink iced tea category. New, state-of-the-art equipment from Coke is now making Gold Peak available in a post-mix format that preserves the fresh homemade taste that has made the product a hit.

The new IHG program, to be rolled out this fall, will be designed to help hotels stimulate trial of Gold Peak Tea by their restaurant patrons. The marketing and communications package to each property also will provide detailed information about the new post-mix technology and equipment.

“Today’s health-conscious consumers are looking for alternative beverages that provide wellness benefits without sacrificing good taste and refreshment, so the demand and opportunity have risen in the ready-to-drink iced tea category,” Sasha notes.

“We’re excited to now be able to provide the consistent, high-quality Gold Peak Tea taste and variety of flavors together with the convenience and operational efficiency of a post-mix system. The new promotion will provide IHG food and beverage directors the opportunity to jump-start Gold Peak Tea products at their properties.”

For additional information about any of these programs, contact Laura Hammer at 770-604-8283, laura.hammer@ihg.com, or Pamela Tweedell, iMi, at 770-928-1980, extension 211, pamela@imiagency.com.

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BEVERAGE BRIEFS Zeroing In On A Recipe Winner Tool New Rolodex Supports Brand Consistency

Prosecco Sparkles and Charms

The scenario: a guest at the InterContinental Buckhead drops by the XO Bar and orders an Americano—Campari, sweet vermouth and club soda—which he enjoys immensely. A few weeks later this frequent traveler is in Scottsdale and orders the same drink at Mbar in the InterContinental Montelucia. He is delighted to find it’s the same impeccably prepared cocktail he savored in Atlanta.

Light, slightly sweet, with a delicate fizz…Prosecco is a wine that delights any time of year but is especially enjoyable in the hot summer months. Italy’s sparkling wine has been riding the crest of a growing wave of popularity, prompting the addition of a Prosecco category to the World Class Beverage Program in 2009. Martini & Rossi is the house Prosecco for InterContinental, Crowne Plaza and Holiday Inn hotels, and Villa Sandi Il Fresco is included in the program as an additional Prosecco selection for InterContinental and Crowne Plaza hotels.

Ensuring a consistent brand experience in every area of the hotel—including, importantly, food and beverage outlets—is one of the keys to creating Great Hotels Guests Love. A new tool from the World Class Beverage Program is designed to help IHG bartenders do just that.

Each full-service company-owned and -managed hotel in the U.S. and Canada recently received a new Rolodex designed for behind-the-bar use that contains standardized cocktail recipes for its respective brand. The new tool is housed in a lidded box and includes laminated, soft-edged recipe cards that can be removed for reference during drink preparation. The cards feature beautiful photographs of the finished product and are color-coded according to the specific beverage offering or promotion.

The brand card sets include specifications for IHG Classic Cocktails that are offered at InterContinental, Crowne Plaza, Holiday Inn and Hotel Indigo hotels as well as for other signature drink programs, such as InterContinental City Cocktails and the Non-Alcoholic Beverages menu. A separate section details IHG beverage standards and still another features bottle photos and descriptions for World Class Beverage Program house spirits and wines. The Rolodex is designed to accommodate future promotions and updates.

“We designed the Rolodex to aid in fast, on-target drink preparation, as well as to familiarize IHG bar personnel with World Class Beverage Program standards,” says Pamela Tweedell, Account Manager for iMi, the marketing agency that developed the new tool and which manages the World Class Beverage Program for IHG. “It was created with input and guidance from the F&B Commandos as well as master mixologist and consultant Francesco Lafranconi. The Rolodex is one more way we can help ensure IHG F&B teams consistently meet or exceed client expectations.”

Prosecco is the name of both the grape and the wine, which is made in the Veneto region in the foothills of the Italian Alps. Long known primarily as an ingredient, along with fresh peach juice, in the Bellini—Venice’s most famous cocktail—Prosecco has come into its own as an informal, inexpensive and low-alcohol (11 percent) wine perfect as an aperitif or pleasant quaffer. Unlike its commercial competitor Champagne, Prosecco is produced using the Charmat method, in which the secondary fermentation takes place in stainless steel tanks rather than individual bottles. This process renders the wine less expensive to make and also preserves the freshness and flavor of the grapes. Most Proseccos are best consumed within three years of the vintage.

This relaxed, straw-colored wine has overtones of pears, apples, lemon and honey. Crisp and clean, it pairs nicely with seafood and all but the heaviest pastas.

Jean-Pierre Etcheberrigaray | Vice President of Food & Beverage Laura Hammer | Office Manager 3 Ravinia Drive, Suite 100 Atlanta, GA 30346 www.ihg.com

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