Loews Hotels Catering Conference Playbook-2024 by in the Mix

catering conference PLAYBOOK

welcome

Banquet and catering functions represent a significant contribution to overall food and beverage revenue for most Loews Hotels. And, many times the events held at our hotels are a guest’s first experience with our brand. That’s why it’s important to deliver an impeccable, memorable experience for every guest, at every event, in every hotel.

5 / welcome

OUTSTANDING FUNCTIONS

REQUIRE THREE IMPORTANT THINGS

thoughtful, timely planning thorough preparation impeccable delivery

This Catering / Conference Playbook was developed to support you and your catering, conference, and banquet teams in accomplishing just that. It covers the full range of functions, from meetings to banquets and buffets. Each section addresses the equipment, materials, serving utensils and dinnerware required and provides set-up configurations. A separate section in the back details guidelines for offering a wide variety of amenities.

Use this resource as your go-to guide for preparing your team and ensuring your hotel is a consistent banquet and catering winner!

Group Business and Meetings are a major component of the overall food and beverage offerings provided by Loews Hotels. Our clients are in meetings most of the day, and this needs to be considered when setting your function rooms.

ALL GROUP BUSINESS AND MEETINGS SHOULD INCLUDE MINIMUM STANDARDS (YOU MAY EXCEED MINIMUM STANDARDS, BUT NO LESS)

• Have a clean presentation—The Loews Hotels vision for meeting room set-ups calls for employing the “clean line” concept whenever possible. This means utilizing linen-less tables along with other standard items.

• Be functional so that it’s easy to conduct business.

• Be comfortable for the attendees.

• Clean lines concept means utilizing linen less tables and graduating the hotel to the Southern Aluminum/IHS corporate spec equipment as shown in the index, thus eliminating swirl tables and lycra usage. standards

•

#500-22/5T-VBE

Our professional set-ups should lead the industry in presentation. Never be complacent and make it a practice to drive innovation at every opportunity.

STANDARD PLACE SETTING

• Pad, pen and water glass at each place setting

• Pen tip facing left so the Loews Hotels logo is visible

• Rocks water glass positioned at the top right corner of the meeting pad

VIP PLACE SETTING

• Pad, pen, water glass and VIP blotter at each place setting

• Pen tip facing left so the Loews Hotels logo is visible

• Rocks water glass positioned at the top right corner of the meeting pad

• Candies and Fiji water at each place setting

TABLETOP PLACE

SETTING

• Water pitcher and drip tray every three seats

• Handles all facing in the same direction

• Optional Loews coaster

• Candies placed in individual, coordinated dishes every three seats

• Privacy panels placed on the front row when using linen-less tables

• Matching banquet chairs used throughout the room

• Tables and chairs in straight lines

•

hollow square set

basics

STANDARD PLACE SETTING

• Pad, pen and water glass at each place setting

• Pen tip facing left so the Loews Hotels logo is visible

• Rocks water glass positioned at the top left corner of the meeting pad

TABLETOP PLACE SETTING

• Water pitcher and drip tray every three seats

• Handles all facing in the same direction

• Candies placed in individual, coordinated dishes every three seats

• Privacy panels placed on the front row when using linen-less tables

• Matching banquet chairs used throughout the room

• Hems lined up perfectly when using linens

vip conference

STANDARD PLACE SETTING

• Blotter, pad, pen and water glass at each place setting

• Pen tip facing left so the Loews Hotels logo is visible

• Rocks water glass placed center above blotter

• Fiji (or bottled) water placed to the right of the glass, along top of the blotter

• Candies

of the

TABLETOP PLACE SETTING

• Matching banquet chairs used throughout the room

• All hems aligned when using conference cloths

crescent round

• Standard place setting

• Chairs all facing forward

• Water pitcher on drip pan in center of the table

• Throughout the room, the water pitcher handles should be facing in the same direction

• Creases straight and aligned in the same direction when using linens

• Include two candy bowls

•

crescent round working meals

• Standard place setting

• This set-up to be used if guests will be eating at the table

• Chairs all facing forward

• Water pitcher on drip pan in center of the table

• Throughout the room, the water pitcher handles should be facing in the same direction

• All creases straight and aligned in the same direction when using linens

• Pads, pens and glasses centered in the middle

• Include two candy bowls

breakfast/lunch table

• Floor-length tablecloths that complement the décor of the room

• All creases in the linen should be straight and aligned in the same direction

• Banquet Chairs placed evenly around the table with the seat just touching the floor-length linen

• Napkin folded flat and placed on base plate

• folded flat placed

• Salad Fork and Dinner Fork to the left; Salad Knife and Dinner knife to right side of place setting

• Dessert Fork placed above the Base Plate with fork tines facing right

Dessert Fork placed above the Base Plate with fork tines facing right

• B&B Plate placed to the left of the Salad Fork

• B&B Knife placed on top of the B&B Plate with knife edge facing left

• Water glass placed at the top of the knife

• Coffee Cup, Coffee Saucer should be preset

• Coffee Cup, Saucer should Creamer and Sugar placed in the middle of the table

• Creamer and Sugar placed in the middle of the table

• Include two sets of Salt and Pepper Shakers

dinner table

• Floor-length tablecloths that complement the décor of the room

• All creases in the linen should be straight and aligned in the same direction

• Banquet Chairs placed evenly around the table with the seat just touching the floor-length linen

• Napkin folded flat and placed on base plate

• Salad Fork and Dinner Fork to the left; Salad Knife, Dinner knife, and soup spoon to right side of place setting

• Dessert Fork placed above the Base Plate with fork tines facing right

• Teaspoon placed above dessert fork facing opposite direction

• B&B Plate placed to the left of the Salad Fork

• B&B Knife placed on top of the B&B Plate with knife edge facing left

• Water glass placed at the top of the knife

• Two Wine Glasses (one for white wine and one for red wine) placed above the water glass

• A minimum of three Votive Candles placed in the center of the table

• Coffee Cup, Coffee Saucer, Sugar and Creamer should not be preset on the table; rather, these should be offered with French Service after entrées are cleared

• Include two sets of

and Pepper Shakers

water station

The Loews Water Station Set should incorporate the “clean line” concept, including use of residential tables, that is part of the overall vision for meeting room sets.

SMALL MEETINGS (FEWER THAN 30 GUESTS)

• Short linen-less cocktail square placed in the rear of the room

• Each pitcher should include a drip tray

• Handles all facing in the same direction

• Rocks glasses for up to 80% of the meeting set in the room, placed on the left side of the table

• Each Pitcher for every 10 glasses (pitchers should hold 64 ounces of water each), filled with ice and water, to the right of the glassware

• Plastic glassware is not acceptable

LARGE MEETINGS (31 OR MORE GUESTS)

• Large, short linen-less cocktail square or linen-less 6-ft. table placed in rear of room

• One water station per 100 guests

• Rocks glasses for up to 80% of the meeting set in the room placed on the center of the table

• Two Beverage Dispensers (each holds at least 1.5 gallons) filled with ice and water, one placed at each end of table (utilize elevation pieces to provide more space on table for glassware, if needed)

• Plastic glassware is not acceptable

registration desk

• (1) Linen-less, full 6-ft. table with Registration Privacy Panel for every two seats

• Blotter, pad, pen and water glass at each place setting

• Pen tip facing left so the Loews Hotels logo is visible

coffee break set-up

• Coffee breaks must start with coffee mugs and to-go cups.

• Coffee urns should be labeled and placed in this order: Coffee first, then decaffeinated coffee and then hot water last.

• For small breaks, proper condiments should be displayed on the same table as the coffee, immediately following the hot water urn.

• Coffee condiments must include: cream, whole and skim milk, sugar caddy that includes Sugar in the Raw, white sugar, Splenda, Truvia and stirrers.

• A selection of premium teas is to be displayed in a nice tea box and must include: English Breakfast, Earl Grey (black tea), chamomile, decaffeinated tea and green tea.

• Additional tea condiments should include lemon and honey.

• A soft drinks section is to be displayed at the end of the buffet table, starting with proper glassware and plastic cups, followed by an ice bucket, then the display of soft drinks. The soft drink selection must include sparkling water, still water and a variety of sodas, including regular and diet sodas. For small breaks, a refrigerator could be used to keep the sodas and waters cool.

• Lime wedges must be displayed by the ice bucket to enhance sparkling water or soda.

• Beverage napkins should be displayed on the buffet.

• Trash receptacle should be placed near the condiments for disposal of sugar wraps and stirrers.

Assorted, Wasserstrom /

coffee condiment station

Wasserstrom /

To allow for smoother flow and greater efficiency, Coffee Condiment Stations should be utilized separately from the coffee break tables for large groups.

Condiment stations must be clean, crisp and user-friendly.

• Follow the General Buffet Guidelines from that section of the Playbook.

• Coffee condiments must include: cream, whole and skim milk, sugar caddy that includes Sugar in the Raw, white sugar, Splenda, Truvia and stirrers.

• A selection of premium teas is to be displayed in a nice tea box and must include: English Breakfast, Earl Grey (black tea), chamomile, decaffeinated tea and green tea.

• Additional tea condiments should include lemon and honey.

• Beverage napkins should be displayed on the buffet.

• Trash receptacle should be placed near the condiments for disposal of sugar wraps and stirrers.

healthy break

This themed break will focus on quality of product, engaging, fun presentation and a selection of food items that are appealing and inviting to all guests.

• Follow the General Buffet Guidelines from that section of the Playbook.

• Should include a variety of products that are enticing and appealing to guests, such as: whole fruits, dry fruits, berries and a selection of 4 to 5 nuts.

• Items could be displayed on wooden blocks and butcher paper to give a rustic look and feel.

• Use some healthy props, such as wheat grass and fruits in glass cylinders.

• Proper utensils must be used depending on the food item, such as spoons for nuts and tongs for dry fruits.

• Provide 12 oz. paper bags with patterns or logo to go with the theme.

market snack break

The Market Snack Breaks should be visually appealing and inviting to all guests. The emphasis is on presentation of the product to entice them to grab a few products and head back to their meeting.

• Follow the General Buffet Guidelines from that section of the Playbook.

• Should include a variety of products that are appealing to guests, such as: whole fruits, healthy chips, freshly popped skinny popcorn, healthy snack bars.

• Items could be displayed on wooden blocks, elevation pieces and metal risers for a true market feel.

• Provide 12 oz. paper bags with patterns or logo to go with the theme.

• Group items together in a creative and logical way, making sure to overstock the product to create a plentiful look.

loews snack shoppe

Loews Snack Shoppe should offer a variety of sweet and savory snacks for our guests to take with them into their meeting rooms. This theme also provides an opportunity to showcase local products.

• Follow the General Buffet Guidelines from that section of the Playbook.

• Include a minimum of 8 products that are healthy and appealing to a variety of guests. These could include: freshly popped popcorn, pretzels, nuts, dry snacks, and loose candies.

• This break can be enhanced with whole fruits and fruit infused waters.

• Items can be displayed on wooden elevation pieces or metal risers to give a rustic but contemporary look to this break.

• Provide 12 oz. paper bags with patterns or logo to go with the theme.

infused water station

summary

The emphasis on the water stations or infused water stations will be on high quality presentations and variety of flavors for those guests that are health conscious and looking for a refreshing alternative to bottled water.

basics

• Follow the General Buffet Guidelines

• Water stations to be set with proper glassware at beginning of buffet

• Glassware to be set up on elevation pieces to enhance visual appearance

• Fruits should be properly laid out and visually appealing in the available water dispenser

• Ice to be set on an ice tub with proper stainless steel ice scoop following the glasses

• Infused water stations to offer at least 2 flavors (guest choice)

banquets

Our Hotels must create high-quality, relevant culinary experiences that start with menu creation and follow through to the execution of the final plate up. The focus should be on creative, visually appealing products, while at the same time managing portion control and ensuring dishes are cost-efficient.

standards ALL PLATED MEALS SHOULD INCLUDE THE FOLLOWING

• Be plated on appropriately sized plateware

• Include sauces that are light and stable, so that they do not run all over the plate

• Be colorful and seasonal

• Have height variation

• Have appropriate portions of vegetables, starches and proteins

• Should achieve restaurant quality presentation

45 44 /

plated soup I

basics

• 6-8oz. fresh seasonal soup with an innovative, fresh, seasonal garnish that complements the soup, yet minimal in appearance.

• Serve plated or table side service.

• Plate must be polished and served hot to the touch.

BOWL Steelite Soup Plate #6305P697

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

plated soup 2

basics

• 4-8 oz. seasonal soup: Morel mushroom bisque, garnished with sautéed morels and herbs, and herb oil.

• Plate must be polished and hot to the touch.

• Garnishes must be minimal yet appealing.

BOWL Rosenthal China Saucer ROTONDO 7” White #67305-19

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

• Light fresh summer salad: 1 oz. mixed greens, 2 oz. feta, 2 oz. water melon, 1/2 oz. balsamic dressing, cucumbers and tomato.

• Create an elegant thoughtful garnish.

• Lettuce must be fresh and crisp, vegetables must be tasteful and seasonal.

PLATE Rosenthal Sambonet-Arthur Krupp China Plate

ROTONDO Coupe 11” Round Flat White #67305-04

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

plated salad 2

basics

• 1 oz. lettuce greens, 2 oz. cheese, 3 oz. tomatoes, 1 oz. coulis.

• Salad must be fresh, crisp, and seasonal on a polished cold plate.

• Dressing can be served on the side, in a ramekin, or tableside.

PLATE Rosenthal Sambonet-Arthur

Krupp China Plate ROTONDO Coupe 11”

Round Flat White #67305-04

PREFERRED VENDORS

Fortessa Steelite RAK Porcelain

Bauscherhepp

Revol

plated sandwich w/side

basics

• Ideal for a working lunch with a short service time

• All items are served on one platter (or bento box)

• 1.5 oz. of salad greens, with dressing in the bottle

basics

PLATE Craster Wooden Board, Wasserstrom punchout item #603389

SIDE DISH Impulse Lyon Round Bowl, Wasserstrom punchout item #6118294

PAPER Loews branded waxed food grade paper liner, Wassestrom punchout Item # 6118138

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

• 4 oz. of meat/fish or a combination up to 6 oz.

• 4 oz. appetizer portions

• 3 oz. dessert portion.

PLATE FOH Harmony Bento 15.5”, Model #BPT037WHP21

BOTTLE Comatec #89737 150cc

GLASS J.B. Prince Verrine glass 1.9 oz. Clear Plastic #R640

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

plated fish entrée

basics

• 5 oz. fish

• 3-4 oz. garnishes/vegetables, 2 oz. sauce, such as corn zabaglione, elevated garnishes, such as micro greens or sliced truffles, and light sauce-herb oil.

• Simple yet elegant plating.

• Served on a warm polished plate.

PREFERRED VENDORS

plated fish entrée

basics

• 5 oz. fish portion (salmon)

• 4-5 oz. fresh seasonal vegetables

• 1 oz. sauce, and seasonal garnishes

• The plate should be polished and hot to the touch

• Garnishes should be clean, tasteful, seasonal and exemplifying the fish

PLATE Rosenthal China Plate Deep Round 11” #67305-11

PREFERRED VENDORS

RAK Porcelain

Bauscherhepp

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

Fortessa

Steelite

Revol

plated beef entrée

basics

• 6-8 oz. choice CAB Certified Angus Beef

• Chef’s Selection of local grown vegetables

• 3 oz. baby vegetables

• 1 oz. of Chef’s Crafted Sauces

• Serve on a warm polished plate

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

54 /

plated dessert

basics

• 5-6 oz. portion with crisp and colorful presentation

• Garnishes should be minimal and complement the main focus of the dessert

• Served on a polished plate

PREFERRED VENDORS

Steelite

RAK Porcelain

basics

• 5-6 oz. portion with seasonal and complementary fruits and garnishes.

• Plates should be polished.

PREFERRED VENDORS

Bauscherhepp

Revol

Bauscherhepp

Revol

basics

• 5-6 oz. portion with madeleine or tuille like cookie

• Accompaniments should be tasteful, clean and seasonal

PREFERRED VENDORS

Fortessa

Steelite

Bauscherhepp

Revol

RAK Porcelain

basics

• 5-6 oz. portion, garnish with creative, seasonal simple and fresh components on a polished plate.

PREFERRED VENDORS

Steelite

Bauscherhepp

Revol

RAK Porcelain

• 5-6 oz. portion with seasonal and complementary fruits and garnishes.

• Plates should be polished.

PREFERRED VENDORS

Fortessa

Steelite

RAK Porcelain

Bauscherhepp

Revol

basics

• 5-6 oz. portion with seasonal, colorful garnishes and sauce.

• Clean elegant presentation.

PREFERRED VENDORS

Steelite

RAK Porcelain

Bauscherhepp

Revol

Fortessa

Steelite

RAK Porcelain

Fortessa

buffets

Loews Hotels buffets will focus on the high quality of the food, not the quantity. They will be visually appealing and inviting to all guests. Chefs and Banquet Directors should take an artistic approach, ensuring the food is both visually appealing and user-friendly. Displays should feature multiple levels and unique individual service utensils when appropriate.

ALL BUFFETS SHOULD INCLUDE THE FOLLOWING

• Buffets should be designed to have Coffee and Desserts on separate stations, if space allows.

• Flow of the buffet should start with the plates and lower-cost items (Ex. - Salads, Rolls, etc.), followed by the entrees and side dishes.

• Soups should be at the end of the buffet, with a server helping to pour.

• All items should be labeled, including any dietary notes (Ex. – Contains nuts, Gluten Free, etc.)

• Ensure that all condiments, sauces and toppings are provided.

• All items should have proper serving utensils.

• Pre-plan any power needs, keeping in mind guest safety when running electricity.

• 35.4”x35.4”x29.5”

• 35.4”x35.4”x35.4”

• 21.7”x21.7”x47.2”

basic continental

• Rosenthal, Omnia 6.25” plate, #67303-01

• Rosenthal Rectangle

basics

• Follow the General Buffet Guidelines

• Buffet should start with fresh fruits, followed by pastries

Follow General Buffet Buffet should with fresh by Fruits sliced cubed small groups separated Berries should displayed bowls separate from fruit

• Fruits should be sliced not cubed for small groups and separated by variety. Berries should be displayed in bowls separate from other fruit

• Pastries should be separated by variety when possible for example; all croissants together, Danishes, then muffins.

• should be variety when possible for together, then

• All buffets must include the proper size plates such as 7” plates, utensils and appropriate condiments such as; butter, jams and cream cheese

• All include the proper plates plates, utensils and such butter, jams cream cheese

IHS Cross-Cubes

• 35.4”x35.4”x29.5”

• 35.4”x35.4”x35.4”

• 21.7”x21.7”x47.2”

RISERS Spring Tower XC1123 /

deluxe continental

SURFACES

Spring XC6042 (also sugg: Rosseto) PLATES

• Rosenthal, Omnia 6.25” plate, #67303-01

• Rosenthal Rectangle Dish TONGS

Rosenthal Tong 9.5”-5255063

CYLINDER Hubert Supply Various, 4-1/4”-7”dia. LABEL STANDS

Deluxe continental buffets follow the same guidelines as the basic buffet but is enhanced by individual cereals and packaged yogurts.

• Follow the General Buffet Guidelines

• Buffet should start with fresh fruits, followed by pastries

• Fruits should be sliced not cubed for small groups and separated by variety. Berries should be displayed in bowls separate from other fruit

• Pastries should be separated by variety when possible for example; all croissants together, Danishes, then muffins.

• All buffets must include the proper size plates such as 7” plates, utensils and appropriate condiments such as; butter, jams and cream cheese

TABLES

IHS Cross-Cubes - (2)

• 35.4”x35.4”x35.4”

• (1)35.4”x35.4”x29.5”

• (1)70.9”x35.4”x29.5” HEAT LAMPS Eastern Tabletop #9642SF (Wasserstrom#6005657) RISERS Black Cubes, Assort. – Wasserstrom #60124601/6012460-2 WOODEN BLOCKS

John Boos (Wasserstrom) CCB183R - Round / RO118”x12”

breakfast buffet

basics

• Follow the General Buffet Guidelines

• Buffet should start with fresh fruits, followed yogurts parfaits and then pastries before hot items

• Pastries should be separated by variety when possible for example; all croissants together, Danishes, then muffins.

• Yogurt parfaits should be located after fruits but before pastries

• Oatmeal to be displayed with proper condiments such as; brown sugar, golden raisins and nuts. Oatmeal to be displayed on a separate station when possible but

/ Plate, 9”, #67303-03 / Soup Cup #67303-22

Creuset Braiser-5qt. / Staub Round Cocotte-7qt.

Small Soup Ladle-52550-20 / Slotted

must be self-contained to include cereal spoons and cereal bowl or bullion cups

• Hot items to be displayed at the end of the buffet in contemporary vessels such as “Le Creuset” and to be kept hot by induction burner and/or heat lamp

• All buffets that include hot items must include the proper size plates such as 10” plates, utensils and appropriate condiments such as; butter, jams and cream cheese

• All food items to be displayed on elevation pieces at different heights and sizes to enhance the presentation

• Depending on the type of function, silverware can be rolled and displayed at the end of the buffet or per guest request.

TABLES

IHS Cross-Cubes

• 35.4”x35.4”x35.4”

• 35.4”x35.4”x29.5”

ICE TRAY

Rosseto XL Rectangle Ice Tub-D60077C (Wass. 6018977) / Insert-Rosseto (Wass. 6028942) / Pitchers: Rosenthal58401-Em

GLASSES

Fortessa Mondial-8.133951

SURFACES

Spring or Rosetto – Wasserstrom, 12” sq. / Spring XC8042 (Wass.-6029015) / SpringXC6042 Wass.-6029016)

RISERS

Metal Cube. Assorted, Wasserstrom-602895-1 / -2 / -3

UTENSILS

Rosenthal Tong 9.5”-52550-63 / Fortessa Soup Spoon-1.5.102.00.011

CHINA

Rosenthal Flat Oval-56401-35 / Rosenthal Soup Cup67303-22 / (ADD PLATES) Rosenthal Plate, 9”, #67303-03

TOASTER

Hatco- Wasserstrom #500607

LABEL STANDS

American Metalcraft

juice & bagel stations summary

Separate juice and bagel stations allow greater flow of buffets.

Directors of Banquets should have an artistic approach, while at the same time being user friendly

basics

• Follow the General Buffet Guidelines

• Juice station to include selection of fresh juices such as; Orange and grapefruit with choice of cranberry, apple and pineapple juices

• Station should include proper glassware on presentation trays elevated at different heights to enhance visual

• Juices to be presented in a proper vessels to allow chilling, displayed in a beverage tub filled with crushed ice to maintain temperature.

• Bagels station should include a toaster (s), and plates along with the appropriate condiments; cream

cheese, flavored cream cheese, butter and jams

• Follow the General Buffet Guidelines

• Using raisers to elevate hot items keeps them warmer under the heat lamp

• Traditional chafing dishes should not be used. Using dishes such as; “Le Creuset” will enhance the presentations and set the tone for your buffets.

bar

The Banquet Bar should be well thought-out and configured to enhance the experience of both our Clients and Team Members. Regardless of the tier bar selected, it should be visually appealing and designed to promote increased sales but also functional and organized for maximum efficiency.

•

ALL BARS SHOULD INCLUDE THE FOLLOWING

back bar

summary

Loews back bars should be designed to showcase quality beverage products

available to the guests, including premium spirits, wines, beer and bottled sodas and waters. Back bars are also designed in an organized manner to created greater efficiency for the bartenders.

basics

• Back bars to display wines, spirits, beers, bottled waters and soft drinks available to the guests

• Proper glassware to include; highball, old fashioned, white and red wine glasses

• Beverage tub to chill white wines, beer, soft drinks and bottled waters

• Ensure that all Labels are facing out towards the guests

• Should be linear in organization

bottles with swing tops

jars for garnishes

for bitters

equipment

front bar

Front bars to be designed to allow greater efficiency for bartenders to handle volume and prepare quality cocktails.

Front bar to be organized in the right order to help the bartenders to expedite large volumes while preparing quality drinks.

COUNTER TOP

• Bitters in an individual trendy bottles

• Garnishes to be displayed and organized in nice looking vessels such as; mason jars. Have proper garnish tongs

• Shakers and bar equipment such as; jiggers, muddler, strainer, mixing glass, napkin holder

BAR SHELF

• Sodas and mixers to be organized to the left

• Juices and mixers to be poured into glass bottles for better presentation

• Cutting board and paring knife, salt, and pepper

• The speed rail products should be appropriate to the Beverage

Tier selected by the customer but should include; Vodka, Gin, Rum

SPEED RAIL

Teguila, Whisky/Bourbon, Scotch, Sweet Vermouth, Dry Vermouth

receptions

Loews currently gets the bulk of its business for breakfast and meetings. In order to spread out and capture more of our business, we need to place emphasis on receptions, action stations, heavy hors d’oeuvres, weddings, etc…thus creating the perception that we are a true event destination company. This requires a lot of focus, creativity, and sales presence.

standards

ALL RECEPTIONS SHOULD INCLUDE THE FOLLOWING

• Stations should be designed to be appealing and functional.

• Flow of the buffet should start with the plates and lower-cost items (Ex. - Salads, Rolls, etc.), followed by the entrees and side dishes.

• Soups should be at the end of the buffet, with a server helping to pour.

• All items should be labeled, including any dietary notes (Ex. – Contains nuts, Gluten Free, etc.)

• Ensure that all condiments, sauces and toppings are provided.

• All items should have proper serving utensils.

• Pre-plan any power needs, keeping in mind guest safety when running electricity.

• Action Stations should be enticing and creative.

• All receptions should be high in quality, creativity, and energy. In many cases, they should be conceptually relevant and take care of the customers’ needs.

The products provided on the Reception Display station will be based on clients’ needs and should follow the Basic Buffet Guidelines. While the primary focus shall remain with high-quality food items, equal emphasis will be given to the presentation. Through a “residential-style” lens, Loews will be considered the market leader in banquet food quality and presentation.

passed hors d’oeuvres

summary

The hors d’oeuvre offerings at Loews Hotels will Be in line with our position as market leader in quality and innovation. Items should include a wide variety, representing all major dietary needs of our guests. If possible, offerings should be provided that represent “lifestyle options”. Particular effort will also be given to incorporating locally relevant products and creating a presentation that is creative and tantalizing.

RECEPTION

CONE HORS D’OEUVRES

• The reception food is the first impression of the restaurant. Presentation must be clean, creative, but simplistic. Savory Cones filled with 2 oz. tuna or salmon tartare, held in place by black sesame seeds.

• PLATE American Metalcraft

Mini Round 24.8 oz. Cast Iron Casserole #C1PR725

basics

84 /

• Options should be provided that represent “lifestyle options” such as gluten free or vegan and noted as such on the banquet menus

• Particular effort will be given to incorporating locally relevant products

• When presented, all items shall be garnished appropriately and served on residential-style service ware (butcher block, wooden boards, interesting plates/trays)

• Items will be served with cocktail napkins and corresponding flatware

• Service staff shall be knowledgeable as to what the items are and the basic list of ingredients

• Passing equipment should have a unique presentation to include; wood boards, marble, slate or cast iron pots, etc.

• Items that are difficult to eat, should be displayed rather than butler passed (ex. – Sushi)

RECEPTION HORS D’OEUVRE 1

• Mini tart shells filled with hummus and baby garden vegetables. Garnished with micro greens from a local purveyor or Chef’s garden. Presentation must be clean, creative, and simplistic.

• BOARD Craster Etched Presentation Board #B0_EB001

passed hors d’oeuvres

(cont’d)

RECEPTION HORS D’OEUVRE 2

• 1 bite visually no more than 3-4 ingredients/flavors 1-2 oz.

• PLATES FOH Stackable Two Part Dish “Sampler” 4.75” x 2.75” 1 oz./per, #DSD02WHP23

• SPOON Steelite Demitasse Spoon 4.5”

86 /

RECEPTION SOUP SHOOTER

• 2.5 oz. Red Pepper Sambucca Soup, 1 PEI mussel garnish, 1 fennel frond. Cups should be polished and hot to the touch. The garnish should be kept minimal, adding aesthetics as well as complementing the soup.

• BOARD Craster Modern Oak Board Large 13.7” x 13.7 x 1.0

• CUPS Rosenthal Cup, Espresso, Ristretto 2-7/8 oz. #10630-800001-34734

reception display

basics

• Follow the General Buffet Guidelines

• Charcuterie and cheeses to be separated and displayed on appropriate vessels

• Selection of charcuterie and cheeses should be at highest quality and house made/ local if possible

• Residential-Style nesting tables should be used where possible to create varying elevations

weddings

The Loews Wedding is truly a unique, personal experience for our brides and grooms. We should treat each wedding at our hotels as the once-in-a-lifetime event that it is and strive to make it memorable, customized beyond expectations and unique to the location. Service and quality in all areas should be our primary focus.

standards

ALL WEDDINGS SHOULD INCLUDE THE FOLLOWING

• Variety of tall and short cocktail tables with enough seating/table space for 50% of the guests attending

• One Bar/Bar Back for every 100 guests

• Wedding Plated or Buffet Dinner Place Setting

• Floor Length Tablecloths that complement the décor of the room

• Banquet Chairs should be placed evenly around the table with the seat just touching the floor length linen

• Base Plate to be provided that compliments the linen provided

• Napkin folded flat and placed on base plate

• Salad Fork and Dinner Fork to the left; Salad Knife and Dinner knife to right side of place setting

• Dessert Fork to be placed above the Base Plate with fork tines facing right

• B&B Plate to be placed to the left of the Salad Fork

• B&B Knife to be placed on top of the B&B Plate with knife edge facing left

• Water glass placed at the top of the knife

• Two Wine Glasses (one for white wine and one for red wine) to be placed above the water glass

• One Champagne Flute to be placed above the White and Red Wine Glasses

• Three Votive Candles placed in a triangular shape in the center of the table

91 /

amenities

An amenity is an opportunity to create a positive, personalized first impression on any or all of our guests and clients. It’s important to carefully consider and truly understand the amenity’s purpose in order to maximize its value. When designing your amenity, make sure it is thoughtful, relevant and will leave the guest with a sense of being taken care of. Consider factors such as time of day the amenity will arrive, who is receiving it, proportions and local flair.

Keep an eye on labor involved to ensure cost effectiveness. Remember that less is more and focus on simplicity. For instance, avoid cut fruit or too much cheese, as these can attract unwanted visitors and become visually unappealing very quickly.

• Include a handwritten, personalized note to the guest

• Should be customized to the guest when possible

• Include a description of the amenity, its intent and where it comes from, if applicable

• Utilize appropriate equipment, glassware, flatware and napkins

• Be designed to last and remain appetizing over extended periods of time, in accordance with HACCP regulations

• Be placed in a location appropriate to the amenity type

• Use only seasonal fruit

• Utilize only fresh ice, when applicable

• Always displayed on a tray, or board. Never just left on the bare desk or table standards ALL AMENITIES SHOULD INCLUDE THE FOLLOWING

Each amenity sends a message to the recipient. It is our job to make sure that communication clearly represents Loews and its core values.

94 /

dessert amenity 1 dessert amenity 2

basics

• Afternoon amenity served between lunch and dinner, or for turndown

• Any dessert accompanied by drink & fresh fruit

• Small bucket of ice to serve the juice if needed

BOTTLE Koerner, SFERA bottle 15, item number 89735

CUP Revol® USA 636513 Froisses 6.25 oz Pepper Red Tumbler - 6/CS

WOOD BOARD Wasserstrom item number, American

Metalcraft OWP157, Olive Wood 15-1/2 x 7” Serving Board

96 /

basics

• Same purpose and content as Dessert Amenity 1, but with a different presentation.

• Equipment item number same as Dessert Amenity 1

ORANGE TRAY CB2 Store

LINER FOR ROUND BOTTLE banana leaf cut into a square

dessert amenity 3 dessert amenity 4

basics

An assortment of chocolate items such as chocolate drizzled macaroons, chocolate covered pretzels, and chocolate chip cookies are perfect for this afternoon amenity.

Serve on a wooden board for an earthy, casual and elegant feel. Finish with a glass and straw. Delivery must include a personal, hand-written card and amenity description card.

BOTTOM TRAY Flow BU_FT0032 Walnut 2.4 162.5 x 530 x 20mm

BOTTLE SFERA 89735 Bottle 15 / SFERA 89737 Screw Cap

basics

This simple and elegant yet creative and casual display of high quality chocolate is perfect for an arrival or turndown amenity. Delivery must include a personal, handwritten card and amenity description card. A bottle of champagne or wine can be served with the amenity.

WOOD TRAY Look online for something similar CHOCOLATES Jean Marie Chocolatier – 702.222.0535

98 /

dessert amenity

basics

Fresh baked cookies served with chilled milk. Include a small ice bucket and glassware to serve the milk. Presentation must be simple and clean, yet casual and elegant at the same time. The wooden board works great for this type of amenity and is finished with a clean folded napkin, and a straw for the milk. Delivery must include a personal, hand-written card and amenity description card.

assorted

BOTTOM TRAY Flow BU_FT0032 Walnut 2.4 162.5 x 530 x 20mm

TREE BRANCHES Cut by your local flower shop

BOTTLE SFERA 89735 Bottle 15 / SFERA 89737 Screw Cap

COOKIE BOWL Flow BW_OBS Olive Wood Bowl – Small 4.5” x 1.5” RED CUP Revol USA 6004900 Froisses Pepper Red 6.25 oz. Pack: 6

This simple and elegant yet creative and casual display of high quality chocolate is perfect for an arrival or turndown amenity. Delivery must include a personal, hand-written card and amenity description card. A bottle of champagne or wine can be served with the amenity.

WOOD BOARD MANUFACTURER American Metalcraft BO_CC007 Medium Rectangle with Handle / Oiled Oak 530 x 140 x 18mm

PLASTIC BOTTLE Clear PET Boston Round with Black Cap

basics

A simple and elegant display of three juices served on a wooden board with a glass and straw. Delivery must include a personal, hand-written card and amenity description card.

assorted juice amenity 2 chocolate & nougat

WOOD BOARD American Metalcraft BO_CC007 Medium Rectangle

with Handle / Oiled Oak 530 x 140 x 18mm

PLASTIC BOTTLE Clear PET Boston Round with Black Cap

BOTTLE LINER Banana leaf cut into a square

basics

An amenity concept around the idea of being able to take home, this one specific amenity can be served in a bag or box for the guest to take with them at check out.

102 /

A personalized written card and a description card of the amenity is always needed for proper delivery.

CUSTOM CHOCOLATE Jean Marie Chocolatier

WRAPPED CUSTOM NOUGAT Jean Marie Chocolatier

LINER Cedar paper

A simple and elegant display of three juices served on a wooden board with a glass and straw. Delivery must include a personal, hand-written card and amenity description card.

cupcake amenity 1 cupcake amenity

A simple and elegant display of assorted cupcakes great for a birthday celebration or a child’s amenity. The Cupcake Amenity is to be served in the afternoon between lunch and dinner or for a turndown amenity. A drink of the guest’s preference can be included. Delivery must include a personal, hand-written card and amenity description card.

WOOD BOARD American Metalcraft BO_CC007 Medium Rectangle with Handle / Oiled Oak 530 x 140 x 18mm

healthy dry fruit & nuts amenity

fresh fruit platter

A selection of salted and sweet nuts with dry fruit and a beverage of the guest’s choice. Includes a piece of seasonal fruit or berries, when in season, a glass for the drink with a small bucket of ice, a folded napkin, a handwritten personalized card, and a description card of the amenity. It can be served at any time during the day. Presentation must be sharp, healthy looking, creative and casual, but yet elegant.

Fruits MUST be seasonal, DO NOT SERVE BERRIES IN JANUARY OR PEACHES in NOVEMBER!

Fruit must be free of bruises, clean and served on a plate or platter depending on the amount of people in the room. A personalized handwritten welcome card, a description card of the amenity, and a clean folded napkin. A drink of the guest’s choice can also be served with the amenity.

PLATTER Platter to be used for fruit presentation should be based on your hotel feel, look and rooms. *This platter was used for presentation from an online source. Platter to be used for fruit presentation should be based on your hotel feel, look, and rooms.

basics

The content includes a Loews Loves Pets Mat, Loews Loves

small fresh fruit platter loews loves pets amenity

Fruits MUST be seasonal, DO NOT SERVE BERRIES IN JANUARY OR PEACHES in NOVEMBER!

Pets Door Hanger, 2 stainless steel bowls, a bag of treats, Loews branded dog tag and doggy bag.

SUPPLIES Adaco has all information to order Loews Loves Pets supply.

red wine amenity

basics

• A bottle of the mandated wine

• 2 clean and polished Wine Glasses

• A handwritten personalized card

• A description card of the amenity

• A clean folded white napkin

• A Loews branded cork screw

• All served on a tray or wooden block

basics

• A bottle of the mandated wine

• 2 clean and polished Wine Glasses

• A handwritten personalized card

• A description card of the amenity

• A clean folded white napkin

• A Loews branded cork screw

• All served on a tray or wooden block

WOOD

WOOD BOARD John Boos R03 Maple 20” x 15” Reversible

•

• Lime wedges with wooden pick on a small plate

• Small ice bucket with tongs

• A clean folded napkin

• All Served on a wooden tray

take it home amenity

basics

• Great concept that will eliminate wasted product

• Pre-packaged amenity that guests can take home

• Assorted chocolate or truffles

• Local Jams and Marmalade

• Hotel Specialty (Atlanta: Pistachio Nougat)

• Fresh baked biscuits or bread to incorporate into the amenity

• All served in a Loews branded logo bag, along with a personalized handwritten welcome card, and a description of the amenity.

• Consider how guests are traveling when selecting items (Ex. If you know guests are traveling by plane, do not give them liquids).

114 /

vip amenities

VIP AMENITY 1

An assortment of cheeses and cured meat and other snacks. The presentation must be impeccable. A clean folded napkin is to be available for delivery, silverware and small plate should also be part of the amenity. Large wooden block or other wooden tray. Tea leaves or banana leaves as a liner make the presentation better. A bottle of wine can be serve with the amenity, with a Loews branded cork screw and 2 wine glasses.

CHARDONNAY GLASS WITH HANDLE 100% Chef #89317

WOOD BOARD John Boos CCB183-R 18” x 3” Round Maple Chopping Block #105914 $96.02

TREE BRANCHES Cut by your local flower shop

LINER Banana leaves

VIP AMENITY 2

A very clear definition of who you are as a hotel. Showcase your talent by creating an amenity that reflects on the level of VIP your guest is. All should be served on a small table or a tray that will allow you to create perfection. This is a very personalized amenity with an assortment of food that includes the guest’s preferences or chef selection, a bottle of wine, cheese, cured meat, such as salami, ham, seasonal fruit, assorted nuts and dry fruit, and assorted breads and crackers. The presentation must be impeccable. A welcome handwritten card and a description of the amenity is a standard, along with a clean folded napkin, silverware, small plate and a Loews branded cork screw.

MINI BUTCHER BLOCK John Boos MCBI 6”

Square Maple Mini Block with 4 Feet #105903

GLASS DOME FOR CHEESE www.crateandbarrel.com

index

A listing of where you can purchase items.

Carlisle

Cra’ster (cont’d)

Heat Lamps: Eastern Tabletop #9642SF or Wasserstrom #6005657

INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

Spoons Fortessa Soup – 1.5.102.00.011

* INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND. * INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND. BRAND CATEGORY ITEM

Stackable Two Part Dish "Sampler" 4.75" x 2.75" 1 oz./per #DSD02WHP23

Plate Square Plate 11-1/4" #6850H226

Banquets: Plated Meals: Examples

Front of the House (cont’d)

Harmony Bento 15.5", Model #BPT037WHP21

Banquets: Plated Meals: Examples

Fortessa (cont’d)

Front of the House

Plate Square 11-1/4" #6850h226 Single Dessert

Cheesecake with Macaroon

Plates

Reception Display

Ramekin Monaco Ramekin 3" x 2.5" 6 oz #DSD040WHP23

Banquets: Plated Meals: Examples

Frontgate

Tub Beverage tub Back Bar Set Up AS Hospitality

Assorted Items

Loews Loves Pets Mat, Door Hanger, 2 stainless steel bowls, bag of treats, dog tag and doggy bag

Amenity: Loews Loves Pets

J.B. Prince (cont’d)

Boos Co.

China Saucer ROTONDO 7" White #67305-19 Banquets: Plated Meals: Examples Bowls

12" - 56420-32 (also: Square Bowl, Round Bowl Sets)

INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

Espresso, Ristretto 2-7/8 oz. #10630-800001-34734 Reception Display Dispenser Beverage Dispenser, Juice, 1.8 gal, 58353-07

Breaks: COFFEE BREAK

INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

BRAND CATEGORY ITEM SECTION ALT. BRANDS

Rosenthal (cont’d)

Mugs 6730544

Plate China Plate Deep Round 11" #67305-11

Meeting Breaks: COFFEE BREAK SET-UP

BRAND CATEGORY ITEM

Rosenthal (cont’d)

SECTION ALT. BRANDS

Plate Medaillon - Bowl, Cereal 6" #10700-800001-15455 Sphere Dessert 1

Banquets: Plated Meals: Examples

Plate China Platter ROTONDO Coupe 13.5" Oval White #67305-311

Banquets: Plated Meals: Examples

Plate China: 9” plate – 67303-03

* INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

Thermos Coffee Server - 56001-16

Meeting Breaks: COFFEE CONDIMENT STATION

Tongs Serving Tongs 9.5" - 52550-63 Reception Display

Tongs Tongs - 52550-55

Meeting Breaks: LOEWS SNACK SHOPPE

* INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

LOEWS CATERING/CONFERENCE PLAYBOOK INDEX

Rosenthal (cont’d)

Rosseto (cont’d)

Chef Warmer & Track Grill (houses burner) Saute Station Tub Rosseto Large Ice Tub - D62577C (Wass. 6018986)

USA (cont’d)

INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

Wasserstrom

INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND. BRAND CATEGORY ITEM

INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

Williams Sonoma*

Bar equipment Front Bar

BRAND CATEGORY ITEM SECTION ALT. BRANDS

* INDICATES RETAIL ITEM ORDER. PLEASE ORDER DIRECTLY THROUGH THE VENDOR/BRAND.

2016-2024 EDITION