Food & Beverage Concepts Guidelines MP HOTELS – LABRANDA SELECT Whether you’re looking to head on a getaway from the norm or you’re on a mission to immerse yourself in other cultures, discover colorful markets and local traditions or just blend into the vibrant nightlife of different cities or towns, LABRANDA Hotels & Resorts has your vacation covered. More than 70 hotels and resorts spread across 12 countries in inspiring destinations and five different categories that cater to all your needs.
CATEGORY SELECT SEGMENT 4+ - 5 * HOTEL THE CHARACTER EMBRACE THE SUN Full service, 4 plus or 5 star all-inclusive hotels or resorts, for families or individuals who are looking for a wonderful holiday in the sun. Excellent facilities and services, recently renovated and includes wellness facilities, pools and specialized restaurants. ROOMS Our rooms are recently renovated, upscale, modern and spacious, neutral colors and scented DINING FACILITIES Our dining facilities are specialized themed restaurant, live cooking stations, bars, all-day dining FACILITIES We offer excellent facilities, large pools, concept spa and wellness (optional), fitness center, specialty restaurant, pizzeria, gelateria ENTERTAINMENT Daily entertainment BOARD BASIS All Inclusive or other board types
F&B November 2018
1
TARGET MARKET Mid-upper, mid income families, double income household, individuals WHAT TO EXPECT Welcome drink on arrival infused with a specific local flavor such as mastic in Turkey and a scented cold towel, excellent service, facilities and amenities set in perfect locations, extended bar hours, cash bar, free wi-fi
BREAKFAST: 7:00 – 10:00 am Open Buffet with full American, international, oriental varieties. Live cooking station for different presentations of eggs and crepes. We offer fruit carving station and juice Station. Minimum 10 different types of bread and 12 different types of bakery products. The focus is on the Live Stations with great variety of food, excellent quality and best service!
4 kinds of Mixed Bread-Rolls
1 kind of sliced Bread (Toast)
2 kinds of dark Bread
1 kind of Gluten Free-Bread
2 kinds of whole Bread
4 kinds of Pastry
2 kinds of Mini-Croissant
3 kinds of Cakes and Muffins
TEA & COFFEE
To be served at the tables
FRUITS (LIVECARVING)
3 kinds of high quality Juices including Tomato Juice
4-5 types of Fresh-Seasonal Fruits – No Cans!
Sparkling Water, Still Water, 2 types of Fruit Water
BREAD & PASTRY
WATER
CHEESE:
COLD CUTS & WHOLE CHEESE
2 types of sliced Cheese with different Variations during the Week
3 types of regional Cheese in one piece F&B November 2018
2
MEAT:
4 types of assorted Cold Cuts e.g. Ham, Salami, Mortadella or smoked Turkey- Breast (with regional influence) with different variations during the week
FISH:
SWEETS & BUTTER
MILK PRODUCTS STATION
CONDIMENTS & VEGETABLES
Smoked Salmon, smoked regional Fish or Shrimp Salad, with different variations during the week
3 kinds of Jams and Marmalade presented in small glass- bowls with cover
1 kind of regional Honey
1 Chocolate Spread served in small glass bowl
1 kind of Butter and 1 Vegetarian Spread served in small packages
Yogurt: 3 kinds: 1 Natural and 2 Fruit based Quark or other brands similar
Fresh cream cheese
Milk (Natural, Lactose Free, Soy)
Bircher Muesli or similar (Granola)
Sliced Cucumber, Tomato, Pepper, Herbs, Seasonal greens
Vinegar, Olive Oil, Fresh Lemon in pieces
Scrambled Eggs or Omelet o
EGG- LIVE COOKING STATION
CEREALS
Condiments to be placed on the Live Station selected by guests – freshly prepared as per order
Fried Eggs
Boiled Eggs (5 & 10 minutes)
2 types for Kids
1 type Natural
Oatmeal
Sunflower Seed, Pumpkin Seed, Linseed, Chia Seeds, F&B November 2018
3
Sesame seeds or equivalent
Create a regional Corner with famous products from your destination (Green Labels and Local Products are welcome) e.g. Olives, Honey Comb, Special Spreads, Dry Meat, Dry Fruits, Pickles, preserved Lemons , etc.
Such a station could be implemented in/with/near the Fruit station
Smoothies
Detox Juices
Fresh vegetables
Mini-Sausages
Half Grilled Tomatoes and Grilled Vegetables
Sliced Grilled Bacon (depend on region)
Baked Beans
Oven roasted Potatoes
REGIONAL THEME CORNER
VITAMIN BAR/ HEALTHY CORNER TBD
WARM
Take care: 1) All allergens should be marked on the buffet labels. 2) One member from kitchen team will be in charge of filling & cleaning the Buffet Stations 3) He/she is responsible for the Final Quality Control! 4) Use smaller Bowls and Plates for the Food Presentation after the rush hours on the Buffet & avoid excessive Food Production
LATE BREAKFAST STATION: 10:00 – 11:00 am Open Buffet with mix of different kinds of:
Bread and Pastries Cold Cuts Marmalade Spreads Butter and Cheese selections Fruit Salad Juices Coffee and Tea F&B November 2018
4
SNACKS: 12:00 – 5:00 pm Snacks to be served at the Pool & Beach Bar. We offer:
Fruits and Salad Bar
Sandwiches (Hot dogs, Chicken, etc.)
French fries
Signature Mini-Burger
In the afternoon we serve cake and sweet cookies in small sizes and Tea TimeSandwiches
LUNCH: 12:00 -2:30 pm Open International Buffet with high quality of food and big variety, designed to match the different guest nationalities. The chef is asked for a great scope of creative cooking, it is very important to create a large number of menus to ensure guests satisfaction. The focus is on Live Cooking, light Meals and Entertainment Assorted whole Breads presented on a separate Bread Corner
BREAD SOUP
COLD CUTS & RAW VEGETABLES
COLD STARTERS
1 or 2 Soups (hot or cold), proper condiments to be served with the soup
Basic Seasonal Mix Green Salad with 3 different dressing.
Sliced- Tomato, Cucumbers, Bell Pepper, Carrots, Sweet Corn, Carrots, Onions, Croutons, marinated Cabbage with Olive Oil, Vinegar, Salt, Olives (market related and as per destination)
Condiments: Olive Oil, Vinegar, Soya Sauce, Jalapeno, HP Sauce, Dips (chopped eggs, cold chopped Herbs, Ham Stripes, Cheese Stripes) e.g. Cheese plate, Tomato Mozzarella, Feta Cheese with Olive Tapenade, Porco Tonnato, Bruschetta
3 kinds of Antipasti e.g. Vegetables, Greek salad, Ham & Melon. Please take care of right presentation
Live Salad station e.g. Caesar salad, Italian BreadF&B November 2018
5
salad, Chief salad, Indian salad, Indonesian GadoGado salad
Pasta and Pizza concept : o 2 kinds of Pasta prepared by portion o 2 kinds of Sauces o Fresh ingredients to be added after the basic dough is ready baked
1 kind of Meat as fix course as buffet, daily changed
1 kind of Meat at carving station
2 types of cooked Vegetables, Potatoes and Rice dishes (different presentation), French fries
1 kind of Fish poached, fried or grilled daily changed
1 kind of Vegetarian Meal
4 kinds of Ice Cream with Toppings and Sauces
3 different Desserts: Cakes or Fruit Cream, Chocolate Mousses served in individual portions if possible.
MAIN DISHES
DESSERT
Please ensure the below at all times: 1) Seasonal Varieties 2) Work Instructions 3) More attention on Presentation and Live Cooking 4) Invest more Equipment & infrastructure for the buffet stations (more options to use for live cooking) 5) Clean the Buffet Station on regular basis and rearrange Buffet in-between and after the rush Hours 6) All allergens should be marked on the buffet labels.
DINNER: 6:00 – 9:30 pm Depends on the Destination (Countries and Nationalities) F&B November 2018
6
-
Open buffet with live cooking each evening, with a special theme and regional stations (“MP Hotels Egypt/ Greece” etc.).
-
A 14 days - rotating plan should be in place.
-
Every Saturday we offer BBQ Welcome-Buffet in open areas.
The focus is on seasonal Fresh Products and cozy Atmosphere!
BREAD SOUP
COLD CUTS & RAW VEGETABLES
COLD STARTERS
Assorted whole Breads presented on a separate Bread Corner
2 Soups
Basic Seasonal Mix green Salad with 3 different Dressings
Sliced- Tomatoes, Cucumbers, Bell Pepper, Carrots, Sweet Corn, Carrots, Onions, Croutons, marinated Cabbage with Olive Oil, Vinegar, Salt, Olives (market related and as per destination)
Condiments: Olive Oil, Vinegar, Soya sauce, Jalapeno, HP Sauce, Dips (Mayo, Mojo Verde, Ketchup, chopped Eggs, cold chopped Herbs, Ham Stripes, Cheese Stripes
6 Types of Starters, e.g. Antipasti Vegetables, Greek Salad, Ham & Melon, Tomato Mozzarella, Feta Cheese with Olive Tapenade, Porco Tonnato, Bruschetta
3 kinds of whole Cheese presented on plate served with Grapes, Nuts or Marmalade
3 kinds of marinated Salads served in Mini-Bowls
Pasta and Pizza concept : o 2 kinds of Pasta prepared by portion o 2 kinds of Sauces o Fresh ingredients to be added after the basic dough is ready baked
2 types of Meat as fix course
1 type of Meat at carving station (live cutting)
2 types of cooked Vegetables
PASTA & PIZZA
F&B November 2018
7
Potatoes, Rice dishes, French fries
2 types of Fish display (one whole Fish and one portioned fresh from the Grill)
BBQ & Grill station, we present two kinds of Meat with creative Toppings and Garnish
4 kinds of Ice Cream with Toppings and Sauces
DESSERT
3 different Desserts: Cakes or Fruit Cream, Chocolate Mousses served in individual portions
THEME CORNER
We present International food Themes in cold and warm food live stations
MAIN DISHES
Please ensure the below at all times: 1) Seasonal Varieties 2) By presenting Theme Corner: to reduce the amount of the warm Meals from the regular Buffet-Setup 3) Work Instructions 4) More attention on Presentation and Live Cooking 5) Invest more Equipment & Infrastructure for the buffet stations (more options to use for live cooking) 6) Clean the Buffet Station on regular basis and rearrange Buffet in-between and after the rush hours 7) Declare all names and Allergic Products for each single Meal 8) We offer a Wine List with International high quality selection of Wine -Chargeable-
THEME NIGHTS /CORNERS:
The Labranda-BBQ Night should be announced by Guest Relation as well as Animation and with a sign on the Hotel’s Info-Board.
BBQ Night to present the company, the Hotel itself and the hotel’s Managers.
BBQ Night is to be organized the day after the highest number of arrivals.
The F&B Department is responsible to arrange a rich Setup concerning buffet and decoration to create a special atmosphere for this theme night dinner.
SUGGESTIONS: -
Monday – Mexican corner F&B November 2018
8
-
Tuesday – Greek corner Wednesday – Asian corner Thursday – Regional corner Friday – Curry is around the world Saturday – BBQ Sunday – Lebanese corner
NOTE: The above selection is a suggestion. Hotels may assign different days to different themes.
KIDS CORNER: (Check kids occupancy) Please take care of Kids Food Wishes. In every main Dining Room a designated Kids’ Corner must be presented with proper Kids Seating Facilities.
TEA & COFFEE IN THE ROOM:
4 * We include Nescafe, Tea bags & Water Heater. 5 * We include Coffee Machine & 2 Coffee Capsules (Only for VIP set up)
MINI BAR IN THE ROOM:
COMPLIMENTARY: 1 bottle of Water (0,5lt.) per person per day COMPLIMENTARY FRIDGE
FOR THE REST:
CHARGEBLE REFILLABLE IN ACCORDANCE WITH THE CONSUMPTION: -
1 Still Water 1 Sparkling Water 1 Coke or equivalent 1 Orange Soda 1 Lemon flavored soda 1 Orange Juice 1 Cherry Juice 1 White Wine (20 cl. or 35 cl.) 1 Red Wine (20 cl. or 35 cl.) 2 Beers - Local or Imported Nuts Chips Chocolate Bar (Toblerone, Snickers or equivalent)
ROOM SERVICE MENU: 5 * - CHARGEABLE -
Regional Mezze or Tapas - Plates (dependent on country)
-
Tomato Soup with Croutons (served separately) F&B November 2018
9
-
Miso Soup with Udon Noodles, Coriander and Vegetables
-
Caesar Salad with Chicken Breast and Caesar dressing .
-
Green Salad with Balsamic Dressing
-
Penne Arrabiata with fresh Chilli
-
Spaghetti Bolognese
-
Labranda Triple Club Sandwich with Chicken, Bacon ,Tomato, Iceberg Lettuce, Mayonnaise and French fries
-
Signature Beef Burger or Cheese Burger with BBQ Sauce and French fries
-
Chicken Schnitzel with mustard potato salad or Rice
-
Entrecote with BBQ sauce and Café de Paris Butter, served with French fries or Side Salad
-
“Catch of the Day” fried Fish Filet with Herbs, oven roasted Vegetables and Rice
-
2 Regional Dishes (dependent on country) - recommended-
-
Panna Cotta with Strawberry Sauce
-
Fresh Fruit Salad with Vanilla-Ice Cream
-
1 Regional Dessert
SPECIALITY RESTAURANT: 06:00 – 10:00 pm We offer our AI-Guests 3 Visits by a stay of 12 -14 Nights.
BEVERAGES: Beverages in All Inclusive Package are served from 10 am until midnight, after that all drinks are chargeable. These includes the following: LOCAL BEVERAGES: Still and Sparkling Water
Soft drinks and Juices
Beer
House Wine: - Red - White - Rose Coffee: - Espresso - Americano - Cappuccino - Latte Macchiato - Hot Chocolate
F&B November 2018
10
Non-alcoholic Cocktails: - Ice Tea Lemon - Blue Moon - Cinderella
Alcoholic Cocktails: - Cuba Libre - Bitter Spritz - Tequila Sunrise - Blue Lagoon - Whiskey Sour - Gin Fizz
Long Drinks: - Vodka Orange - Gin Tonic - Rum Coke - Whisky - Coke/Ginger Ale /Sprite
Spirits: - Whisky - Gin - Rum - Cognac - Cream Liquor
COCO-(CASH) BAR CONCEPT:
Opening Times: In accordance with Concept.
Create Happy Hour and 2 for 1 packages, implement live music depending on guest profile (age and nationality), create exciting atmosphere. Choose the right team members and motivate them with bonus system to encourage upselling.
We offer Regional and International: -
Beer Wine Long drinks Cocktails Champagne Fine quality of Wine-Selection (served by bottle)
We serve of Snacks e.g. (vegetable) Chips and/or mixed nuts, Popcorn, etc. which is free of charge.
The Wine Selection presented in the Beverage Menu or Wine List includes at least: F&B November 2018
11
-
4 Red 4 White 2 Rosé 1 Sparkling 1 Champagne
The average price of every single bottle ranges between 16 and 35 euros (depends on destination).
SUNBED COCKTAILS: -
Is a part of the Coco bar
-
Cocktails are made with LOCAL BRANDS with beautiful/attractive decoration (to be presented in a separate small Menu & offered in LOWER PRICES)
-
Sunbed Menu concept must be introduced as a standalone-cash bar concept as long as Coco Bar hasn´t yet been implemented RECOMMENDATIONS:
1. Mojito with nice Lime & Stem of Mint decoration 2. Frozen Fruit Margarita (e.g. strawberry) with nice Lime and Fruit decoration 3. Sparkling wine-Piccolo served in a nice small Ice Bucket 4. Frozen Fruit Smoothie with Fruit or/& Lime-Mint decoration 5. Sparkling Mint-Lime Iced Tea OR Basil-Lemonade Punch with Lime-Mint or LimeBasil decoration
All F&B Aspects and Outlets should highly comply with all international HACCP Standards at all times, with MANDATORY Food labeling guidelines. Content of the above Menus could be replaced or complemented (especially) with regional dishes, we value any additional creativity. The ingredients can be changed with similar or equivalent substitutes based on seasonality, availability and cost factors in each destination: (e.g. Smoked Salmon, Bacon, Seeds, Bircher Muesli). The serving of alcoholic beverages in all outlets is dependent on the relevant laws issued by the local authorities of each country.
F&B November 2018
12