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Waldorf Astoria Seychelles Platte Island
Issue No. 6
A Note From Adam
Welcome to our summer edition of StiR magazine!
Summer is my favorite time of the year — not only to travel and reconnect with family and friends, but to visit the local farmers market and see the incredible abundance of fruit, vegetables, artisanal cheeses, and breads that inspire my summer table. As a New Englander, summer also has a special place in my heart because it is the start of Lobster Roll season as highlighted by Beth in the StiR Select opening of Issue 6. It has been said, “it takes a village”; in the world of F&B, that couldn’t be closer to the truth. For that reason, we have dedicated a special section to this and future StiR magazine issues, celebrating the great work our colleagues are doing around the world to elevate Hilton as global leader in F&B. In this edition, catch up with Hannah as she interviews our very own Emma Banks who is paving the way to a more sustainable future. Feeling inspired? Well hold on, as we go on a delicious journey with Fayaz as he takes you through the Waldorf Astoria in Cairo, Heliopolis
which has been transformed with inventive food and beverage concepts. Begin at Brasserie Ayda, which uses the beauty of Egyptian cuisine to create a sense of place while celebrating this Mediterranean menu. Then finish your evening at Bar Raa, where you can taste, smell, listen and see the story of the sun goddess Raa come to life in this captivating cocktail lounge.
Still hungry for more? Not to worry, as this issue is jam packed with informative articles that drive inspiration and highlight aspects of our business that are critical to the success of a modern restaurant and bar environment. Programming experiential moments are essential to maintaining relevance in this extremely competitive market. Get a first look with our Programming and Activations Guide by George, or learn the dos and don’ts on great music programming from Cody, a topic near and dear to my heart.
There is so much more to experience and learn and hope you, like me, continue to take inspiration and celebrate the power of a great food and beverage experience.
Sincerely, Adam
StiR Selects A Curated Guide to Summer
Edited by Beth Goodwin
Welcome to StiR Selects!
Gatekeepers no more, StiR Selects presents a globally curated guide to what our StiR Creative Collective team is loving, liking, and inspired by in the wide world of food, beverage, design and travel. Each issue, we’ll select a different subject that ignites our enthusiasm and inspires our creativity.
Whether it’s sharing a hidden gem, handcrafted cocktail, undiscovered maker, or bespoke F&B destination, StiR Selects is
your inside guide to the ever-evolving narrative of global food and beverage creativity.
This edition, we’re casting the spotlight on one of our favorite seasons: Summer! To us, summer isn’t just a season, it’s a state of mind, and we’re delighted to share with you our curated collection of summer selects that promise to inspire, refresh, and transport you.
Cheers, Beth
Views of the Long Island Sound from the Madison Beach Hotel, Curio Collection by Hilton (Madison, CT) ↑
Lobster Roll 1
Adam Crocini Senior Vice President Design, Wellness, Food & Beverage
I grew up in Connecticut and nothing says summer like a Lobster Roll. The lobster roll has become a highly debated topic over the last few years: Boston and Maine-style Lobster Rolls have the lobster coated in mayonnaise while Connecticut-style comes dressed in melted butter. Which one is superior? Maybe I am biased, given where I grew up, but nothing is better than melted butter, sea salt and a butter toasted bun. Whatever your choice seeing lobster rolls on menus along the coast is a signal summer has indeed arrived.
Try Adam’s favorite Connecticut-style Lobster Roll at Abbott’s Lobster In The Rough in Noank, CT, a legendary seaside restaurant open since 1947 and picturesque drive from the beachfront Madison Beach Hotel, Curio Collection by Hilton.
Piebird & Hilton Grand Vacations 2
Marie McAllister Analyst, Brand F&B Development, Americas
The debut of two much-anticipated F&B programs: our DoubleTree by Hilton restaurant and bar, Piebird, and the exciting launch of Hilton Grand Vacations’ revamped lobby and pool bar programs, just in time for summer with incredible cocktails like the Lavender Fizz, made with gin, lavender, blueberry, lemon and tonic. Piebird’s signature homemade Key Lime Pie is the sweet treat of summer for me—the refreshing sweet and tart key lime flavor really pops against the cool dollop of fresh whipped cream.
Clarified Miami Vice Cocktail 3
Catherine Ker Director, Brand F&B Development, Americas
My new favorite cocktail is also perfect for summer. A riff on the nouveau classic cocktail, Miami Vice, which is essentially a mash-up of a piña colada and strawberry daiquiri, the Clarified Miami Vice further refines these iconic summer flavors into a milk punch-style drink that boasts a delicious blend of Bacardi Añejo Cuatro Rum, strawberry, pineapple, and coconut. Find this cocktail exclusively at The Canary Room, the new Hemingwayinspired bar at Casa Marina, Curio Collection by Hilton, in Key West, Florida.
Every summer I look forward to making and eating one of the easiest desserts — frozen sliced watermelon. It’s great on its own, but even better with a drizzle of melted dark chocolate, sea salt, and mint.
Jake’s Frozen Watermelon Truffles
Ingredients
→ Watermelon, cut into bite-size cubes
→ Dark chocolate, melted
→ Sea salt
Optional
→ Fresh mint leaves, finely chopped or torn
→ Toasted coconut
→ Sliced almonds
Instructions
1. Place watermelon on a lined baking sheet and freeze for 15 minutes.
2. Remove watermelon from the freezer and dip in melted chocolate. Sprinkle with sea salt and optional toasted coconut or sliced almonds.
3. Garnish with freshly chopped mint before serving.
Canopy by Hilton Seychelles Resort & Waldorf Astoria Seychelles Platte Island
Fayaz Nazeer
Senior Director, Brand F&B Development, Europe, Middle East &
Africa
The beauty of the Seychelles in summer— its vibrant sunsets, warm waters, and lush greenery—paired with Hilton’s world-class service and culinary excellence, certainly makes this the highlight of my summer. Two of Hilton’s newest gems just opened there and I cannot wait to visit: Canopy by Hilton Seychelles Resort in Mahé and Waldorf Astoria Seychelles Platte Island. These destinations promise not only a lifestyle and luxurious stay but also an unparalleled summer experience, nestled in one of the world’s most picturesque locales. At Canopy by Hilton Seychelles Resort in Mahé, I am eager to explore their locally inspired food offerings, which promise to blend the unique flavors of Seychellois cuisine. The idea of enjoying fresh seafood caught from the surrounding waters is incredibly appealing.
Meanwhile, the Waldorf Astoria Seychelles Platte Island offers a breathtaking getaway, uniquely positioned on its own island, melding the timeless elegance of Waldorf Astoria with the pristine natural surroundings of Platte Island’s untouched beauty. I am particularly excited about the dining experiences, especially Moulin, the resort’s first 100% plant-based restaurant. Moulin crafts dishes that not only delight the palate but also promote health, using fresh vegetables harvested directly from the resort’s own farm. This approach emphasizes food as a form of medicine, promising meals that are both healing and utterly delicious. Coupled with the stunning ocean views, enjoying a meal here promises to be as rejuvenating as it is luxurious.
Summer
Canopy Osaka
Zarra Barki
Senior Director, Brand F&B Development, Asia
Pacific
I am most excited about the opening of Canopy Osaka in Japan later this summer. This will be our first Canopy in Japan and working together with the team to bring this brand to life in the region has been an amazing experience. It will be an incredible property in a spectacular, inspiring city—Osaka is full of energy and home to a fantastic dining scene bursting with flavors.
Doubletree by Hilton Lagoa Azores
Mica Martino
Senior Brand Creative, Brand F&B Development, Europe, Middle East & Africa
We concepted some fantastic food and beverage at Hilton’s first property in the Azores Islands, Doubletree by Hilton Lagoa Azores. The restaurant, Frondoso, and rooftop bar, Mistico, are at the top on my list to visit. Whether you’re drawn to cheese, wine, fantastic seafood, whale watching, or colorful architecture, the Azores are a hidden gem, offering a unique and captivating experience!
Seasonal Fruits & Berries 8
Richard Cohn Director, Brand F&B Development, Americas
Summer to me means produce, especially fruits and berries. They can be raw, frozen and folded into an ice cream or sorbet, or the best part of a killer pie or tart. Sweet and bright, these fruits are the essence of summer.
Guide to the Best Summer Berries
How to Procure Like a Pro
Visually look for berries that are vibrant in color, without any signs of bruising or mold. The color should be consistent and rich, indicating ripeness and freshness.
Touch is also a key factor; ripe berries will be plump and firm, yielding slightly under gentle pressure, but not too soft or mushy.
Smell the berries if possible; they should have a subtle, sweet fragrance.
Peak Season Preference
It’s important to note that the peak season for berries varies; for example, strawberries are best in late spring to early summer, while blueberries and blackberries peak in mid to late summer.
Bali’s World-Class Beaches
Dian Widjaja Manager, Brand F&B Development, Asia Pacific
The beach! When we are in Bali, our most favorite experience is to wake up early when the beach is empty and just to have the ocean breeze around you, with the soft sand on your feet as you stroll and comb the beach for any interesting shells that has been washed up by the recent tide.
Dreaming of Bali beaches? Hilton has you covered with four fantastic hotels!
Hilton Garden Inn, Bali Ngurah Rai Conrad Bali
Hilton Bali Resort
Umana Bali, LXR Hotels & Resorts
Hot Pizza, Cold Beer
Angel Hu Manager, Brand F&B Development, Asia Pacific
To me, summer is all about having a cold beer by the pool with a slice of margherita pizza. The flavors of mozzarella and tomato melt in your mouth, followed by a large gulp of crisp, chilled beer. Repeat until the slice is eaten or your beer glass is empty. This is summer’s perfect pairing!
Pizza Around the World (of Hilton)
Hot pizza and cold beer—a perfect pairing anytime of year, but particularly in the dog days of summer. Dig into a sampling of some of our favorite pizzas at Hilton Hotels & Resorts around the globe!
The only Asian outpost of Nancy Silverton’s famed Michelin-starred California-Italian restaurant is home to some of Singapore’s best wood-fired pizzas.
Surf Hero Marketplace
The Waterfront Beach Resort, a Hilton Hotel Huntington Beach, CA
Located on the beach, Surf Hero Marketplace specializes in housemade thin-crust pizza topped with San Marzano tomatoes, mozzarella cheese, fresh Parmigiano Reggiano, garlic, oregano, and a drizzle of extra virgin olive oil.
Isoletta
Hilton Okinawa Miyako Island Resort Miyakojima City, Japan
Fun Foodie Fact: Japan is known for having some of the best pizza in the world. Isoletta brings world-class pizza and other Italian comfort dishes to Miyako Island.
Pizza Around the World (of Hilton), Continued
McClellan’s Sports Bar
Washington Hilton Washington, District of Columbia
McClellan’s signature pizzas like Meat the Press and The Veg Out are all available with regular or gluten-free dough—a favorite at this iconic D.C. hotel.
Villoresi Pizzeria
Hilton Rijeka Costabella Beach
Rijeka, Croatia
Authentic Italian pizza on the beach, overlooking the Adriatic Sea? We’re there.
Vero
Hilton Dubai Jumeirah Dubai, United Arab Emirates
Specializing in coastal Italian cuisine, Vero offers exceptional pizza amidst the dazzle of Dubai.
1751 | Distillery, Bar & Kitchen
Hilton London Tower Bridge London, England
Known for delicious sourdough pizzas and British classics with an international flair, 1751 is also a working distillery specializing in an exquisite line of housemade gins.
Angel’s Top 3 Beers*
*to drink with pizza
1. Super Dry Extra Cold Japanese Rice Lager, Asahi This beer is served extra, extra cold, between 0 to -2°C, making it oh so perfect for summer weather.
2. Stolen Boat
Summer Ale, Trouble Brewing
A local Singapore-crafted beer, this summer ale’s fruity finish and sweeter notes of honey, marmalade, and caramel balances beautifully with a savory pizza.
3. Budweiser Light
American Light Lager, Anheuser-Busch Classic, easy-to-find and great for its light and crisp notes; an easy-to-drink beer that pairs with any pizza.
Alternatively, try these recommended zero-proof brews!
2. Kölsch Non-Alcoholic Kölsch-Style, Best Day Brewing
3. Special Effects Non-Alcoholic Hoppy Amber, Brooklyn Brewery
Mezcal, Mezcal, Mezcal
George Blower
Senior Creative Lead, Brand F&B Development, Europe, Middle East & Africa
What is Mezcal?
Mezcal is a distilled spirit from Mexico, made from the heart of the agave plant. It embodies the transformation from raw piña to a smoky, sweet liquid, reflecting the heritage and craftsmanship of its makers. Each sip is a narrative, intertwining the drinker with the Oaxacan landscape and traditions. Mezcal is more than a beverage; it’s a cultural artifact, a distilled memory of time and place, offering a taste of history with every glass.
Celebrating a Hilton Original The Piña Colada’s 70th Anniversary
Presented by Bacardi
The Piña Colada traces its origins to the storied Caribe Hilton in Puerto Rico. In 1954, bartender Ramón “Monchito” Marrero was developing a new welcome drink for guests, blending rum, coconut cream, heavy cream, and fresh pineapple juice in various ratios until he reached a recipe guests couldn’t stop requesting. An instant hit, Monchito personally served his famous cocktail at the hotel for over 35 years. In 1978,
Recipe • Makes 1 Drink
the Piña Colada was officially declared Puerto Rico’s national drink.
Bacardi joined us in celebrating this iconic drink’s platinum anniversary by hosting a Piña Colada cocktail competition featuring Hilton bartenders from across the globe. While variations of this classic abound, the original recipe featuring Bacardi white rum is timeless—an instant tropical transport.
The Original Piña Colada From
Caribe Hilton
Ingredients
→ 2 oz. Bacardi white rum
→ 1 oz. coconut cream
→ 1 oz. heavy cream
→ 6 oz. fresh pineapple juice
→ 0.5 cup crushed ice
Method
1. Mix rum, coconut cream, heavy cream and pineapple juice in a blender.
2. Add ice and blend until smooth for 15 seconds.
3. Serve in a 12-ounce glass and garnish with fresh pineapple wedge and cherry.
The bar at Caribe Hilton ↑
Bar Raa boasts a mythical address for a drink. ↑
Opening Spotlight Other Worldly Openings
Discover Brasserie Ayda & Bar Raa at Waldorf
Astoria Cairo Heliopolis, an homage to Cairo’s historical past.
Article by Fayaz Nazeer
Interiors
Adrian Barboza Design
Branding
Balcony8 Brand Buro Music Mustard Music
The Location
Brasserie Ayda
Heliopolis was established in 1905 as a ”Garden City” suburb outside Cairo. It evolved into a cosmopolitan district renowned for its blend of early 20th-century villas, palatial structures and modernist influences. This storied neighborhood, with a rich tapestry of cultural heritage and flair, offers a unique backdrop for Waldorf Astoria Cairo Heliopolis’s signature blend of timeless elegance, mystically intertwined with layered storytelling around its brasserie and cocktail bar.
Heliopolis – Panoramic view (Cairo Postcard Trust). Postcard. From the collection of Dr. Paula Sanders, Rice University. ↑
The Concept
A sophisticated brasserie serving an eclectic ”Mediterranean-without-borders" menu that provides a haven of escape to guests, whether they arrive solo or with a large group. The ambiance is friendly yet elegant and is underpinned by a strong sustainability story. The open kitchen and vibrant bar infuse a buzzing energy into the space from lunch through dinner.
For guests with a passion for design, good food and excellent service, Brasserie Ayda is a cozy enclave that offers a luxurious relaxed dining experience in the heart of Heliopolis.
Discover Brasserie Ayda: Where Sophisticated Ambiance Meets Mediterranean cuisine and Unmatched Hospitality. ↑
Lusciously Fresh Fare
Brasserie Ayda is a culinary symphony, orchestrated by Executive Chef Ilias Kafalis, where each dish invites guests to embark on a journey of taste. The culinary team broke the mold of a typical brasserie, while keeping its historical identity throughout each dish, ultimately creating a full-bodied menu composition.
Extensive research was also conducted on Egyptian cuisine to inspire the sense of place element in the brasserie’s ”Mediterranean-without-borders" concept. The team took their travels throughout the southern Mediterranean coast and created a robust menu inspired by their findings.
Working closely with local suppliers, Chef Kafalis and his team source only the best Egyptian-grown produce, herbs and spices to ensure the highest levels of quality and freshness. The Great Garden Salad showcases up to seven different varieties of tomatoes proudly grown by a local farmer. The endives — a vegetable believed to have originated in Egypt — are grown by a passionate father and daughter team near Sakkara Road, boasting some of Egypt’s most coveted arable lands.
The menu remains true to the integrity of a brasserie, offering classics such as steak au poivre and a fricassée of chicken liver reminiscent of a mousse de foie de volaille. Local flavors can be experienced through dishes like the freekeh risotto with wild mushrooms and the pistachio dukkha salmon. Shareable dishes are presented tableside before being carved by the chefs for a touch of added theater and drama. For the final act, the indelible dining experience is sugar-coated with profiteroles and a decadent mille-feuille.
“Infusing Egyptian flavors into Waldorf Astoria Cairo Heliopolis menus is a delicate balancing act that requires creativity, respect for tradition and meticulous attention to detail.”
Executive Chef Ilias Kafalis
Sophistication meets the vibrant flavors of the Mediterranean. →
Brasserie Ayda's identity comes to life through this gorgeous bespoke artwork. ↑
Storytelling and Brand
Storytelling starts deep within the soil, the depths of the ocean and vast land masses on earth. A spotlight on nature’s kingdom, where Mother Earth harmoniously creates the perfect orchestra for nourishment and enjoyment. Colors are bright, flavors are fresh and textures heighten the senses. Each day, nature’s harvest nourishes guests and celebrates the orchestra of life. The name Ayda was inspired by the opera Aida by Verdi — a love triangle between an Ethiopian princess, an Egyptian commander and an Egyptian princess, set against a backdrop of war and duty.
The Ayda branding and supporting collateral graphically celebrate nature’s bounty. The brand identity speaks to the elegance of the brasserie with the subtle linework on the ‘d’ reminiscent of the bow of a violin — all the bountiful elements of the dining experience coming together much like a harmonious orchestra. The menus are embellished with gilt-framed illustrations overlaid and underpinned by the brand story. A feast for the eyes and a feast for the soul.
Stylish retail branding that complements the chic Mediterranean dining experience in Heliopolis. ↑
Logotype ↑
Interiors
Ayda looks like a theatrical, botanical enclave with its terrace seating and all-day service — a modern brasserie with a warm, roomy interior. A vibrant green bar with a marble countertop is the focal point, bookended by two large lamps, with seating in the middle. Interiors blend elegance with nature, featuring lush plants and classic furniture in a light-filled, garden-like setting, offering a serene and upscale dining ambiance. It’s the kind of place you want to make your local spot, suitable for every moment of the day — from breakfast on a moment’s notice, to a business lunch, or dinner go-to.
The main dining room at Brasserie Ayda is housed in a leafy green oasis setting with inspired pendant lighting and plush seating. →
Bar Raa
The Concept
Bar Raa walks the line between contemporary modernity and heritage, serving decadent locally-inspired cocktails set to live jazz music. An icon of Egyptian elegance in the heart of Heliopolis, Bar Raa will have guests under its spell until the early hours of the morning.
Deity-Inspired Mixology
The twist in storytelling celebrates the sun goddess Raa and her daily battle to secure the sun’s return to earth. The foundation of the cocktail bar is rooted deeply in Egyptian history, with ingredients such as carob, jasmine and cinnamon making the most delicious comeback since Cleopatra’s court, a celebration of Egypt’s historical spice route, laced with mystery and intrigue.
Tipping their hat to the flagship Waldorf Astoria property in New York City, the mixology team created a spirited connection between Cairo and New York, a prune-infused whisky cocktail with sweet vermouth, house bitters and signature prune for garnish.
Bar Raa's branding blends Art Deco elegance with Egyptian Palm Leaf symbolism, creating a seamless and versatile visual identity that resonates throughout its collaterals. ↑
Indulge in the Egyptian-inspired cocktail at Bar Raa: A perfect blend of tradition and innovation. ↑
Storytelling and Brand
An abundance of lush geometric paths, rooted in repetition and harmony. ↑
The narrative channels another era and another dimension. Bar Raa is a fevered memory of a blazing dynasty. Defined by no man, she (giver-of-life) controls the burning jazz tempo, as she does the intensity of the night. A conqueror with the world at her feet, she dances through flames illuminating honey-hued nectar of the gods.
The logo is a marriage between the classic art deco movement and a specific sub-genre of the movement that was highly focused on replicating Egyptian markmaking. Based on the brand storytelling, there is a little twist in the narrative with the reversed ‘R’, leaving guests with a smile-in-the-mind moment. The finishes are brass foiling, embossing and metal cutouts resulting in a premium, luxurious collateral collection.
At Bar Raa, history is turned into HER-story. →
Our skilled team at Bar Raa, ready to craft unforgettable cocktails with a touch of elegance. ↑
Interiors
The bar’s interior features a palette of cool grays, monochrome and cobalt blue, complemented by sumptuous textures and bespoke furnishings that exude opulence. The lighting is strategically designed to create an intimate atmosphere, casting a soft glow that highlights the bar’s signature elements and expertly crafted cocktails. As a bastion of modern sophistication, Bar Raa embodies the essence of Cairo’s charm, juxtaposed with the elegance of a luxurious cocktail bar — making it a mustvisit destination for those seeking a taste of the city’s refined nightlife.
Bar Raa’s pattern system ↑
Intricate detailing, such as the aged mirror, geometric patterns and fluted walls, echo the precision and craftsmanship synonymous with Waldorf Astoria’s storied heritage.
Emma Banks, VP of F&B Strategy & Development for Europe, the Middle East and Africa ↑
The Changemaker Emma Banks in Conversation The woman driving seismic shifts in responsible travel
When Emma Banks talks, people listen. As VP of F&B Strategy & Development for Europe, the Middle East and Africa, Emma is transforming the way we do business as principal architect of Hilton’s Travel with Purpose strategy in the realm of EMEA food and drinks. She is driving to create positive environmental and social impact across our operations, supply chains and communities, so much so she landed a world-first for Hilton, appearing as a VIP speaker at COP28 in Dubai.
We join Emma in conversation with fellow sustainability expert and leader Hannah Davies, Senior Director Brand F&B Development EMEA , whose 25 years in the hospitality industry has seen her forge meaningful change of her own, from embedding zero-waste programs and heralding an esteemed WastED pop-up at Selfridges, London, to the drive for lower environmental impacts via far-reaching programs across Hilton brands.
Interview by Hannah Davies
Hannah Davies
Emma, you have been a leader at Hilton for over five years, taking the business through Covid into a period of growth. Your hospitality business in our owned and operated EMEA hotels served 39.5 million meals in 2023. When you took on this role, you saw the opportunity to harness the power of our size and reach for really impactful change in our industry. I’ve noticed your determination, tenacity and drive. You know what you want and you’re not afraid to go and get it.
We’re all dying to know: What’s the most important thing you have learned as a leader?
Emma Banks
That you need to proactively create allyship in your work eco-system and, crucially, prize empathy and kindness as superpowers — looking after people, the planet and profit in equal measure. At Hilton, our purpose is a true differentiator and will ensure our growth for the next hundred years — the very definition of sustainability.
Hannah
And is this where you think the future of hospitality lies?
Emma I do! It’s very simple: I believe the future of hospitality is sustainability.
Why? Because we’re in the middle of a global eco-wakening. People are voting with their feet, leaning toward companies who operate with fact-based accountability, integrity and transparency. Our future lies in transitioning to a greener, circular, sustainable and more profitable economy, making bold moves with a positive regenerative vision to reap the cost benefit potential of acting responsibly.
What’s so exciting is the power we have as a large global organization to work toward this change thanks to our most powerful differentiator — our value system which inculcates care. This can be care for our people, care for our planet and care for the underrepresented — and how to turn that care into meaningful action.
Thanks to the amazing efforts of our key Hilton partners, teams and an incredible show of force from our operators, we’re making
market-leading strides across EMEA when it comes to all facets of the food and drink value chain, driving our impact by lessening our impact on the planet, and proactively supporting the communities in which we operate. As a people business attracting the best talent and providing meaningful careers for our Team Members, nurturing an awardwinning culture and purpose is a top priority. That’s what gets me up in the morning!
Hannah
As I’ve heard you say, we can be both solutions-focused and climate smart in our approach — shaping our behaviors and factoring in the requisite consciousness in everything that we do. And that feels really exciting …
Emma It is! Imagine creating a superlative customer experience which is underpinned by the fundamental belief that hospitality has the power to be a force for good.
Hannah
Building consciousness into everything we do, from plate to supplier, guest to owner.
Farm to table freshness in Africa ↑
But change doesn’t just happen overnight, so where do you start?
Emma
With anything meaningful you need a plan, a strategy.
Luckily for us, the United Nations (UN) developed the Sustainable Development Goals (SDGs) in 2015 as a universal call to action to end poverty, protect the planet and ensure all people enjoy peace and prosperity. Our Travel with Purpose ambitions are directly aligned with the UN SDGs and we’ve set ourselves bold, science-based targets:
→ Cutting water usage by 50%
→ Cutting waste by 50%
→ Cutting emissions intensity by 75% in our managed portfolio and 56% in franchise
→ Achieving 50% gender parity at our global corporate leadership levels
All by 2030. Our focus is on the planet and people. At Hilton, we’re fiercely committed to
creating a great place to work where everyone can thrive. In direct alignment with our Diversity & Inclusion goals, the Hilton Chefs Inclusion Program has been initiated to support an equitable culture across our kitchens.
Our mission is a powerful one: To create a culture of culinary equity, by reshaping the kitchen infrastructure from its code to its conduct, resulting not only in Hilton parity, but a seismic industry shift. Understanding that women chefs are underrepresented in the hospitality sector the world over, our first initiative under the program is centered on supporting the advancement of women in culinary.
Hannah And how are you able to track these targets? We’ve seen many climb downs across industries on net zero targets, for example. How can we hold ourselves to account?
Emma
As a straight-talking Northern British woman, my team have heard me say many times,
Guest nudges to encourage mindful consumption ↑
“what gets measured, gets done!” Our awardwinning ESG management system, LightStay, helps us track, analyze and report with integrity and data transparency our environmental and social impact at each of our hotels.
And we have our secret sauce — our purpose-led value system means we want to hold ourselves accountable.
Hannah
As a fellow foodie, we do love a secret sauce… I’ve certainly been privileged in my career to have worked alongside innovators in the hospitality space, like you Emma, who can seemingly turn traditional processes on their heads — not only influencing the impact we’re making on the environment but also changing society behavior.
I’m sure many have heard about your Green Ramadan initiative. Can you give us the inside track?
Emma
I sure can. It’s something we are very proud of.
Last year we partnered with the United Nations Environment Program and Winnow,
an AI tool that helps chefs run more profitable, sustainable kitchens by cutting food waste in half, to launch Green Ramadan, an initiative to reduce food waste during iftars and suhoors in hotels across Qatar, the United Arab Emirates and Saudi Arabia.
Did you know that UNEP reports show food waste increases by a staggering 25-50% during all religious holidays? Here was an area where we could create real tangible impact.
“Waste is a failure of the imagination.”
Chef
Doug McMaster of Silo, London
Waldorf Astoria Doha Lusail, Conrad Dubai and Hilton Riyadh Hotel & Residences all installed production and plate waste Winnow AI systems in their operations, as well as behavioral nudges and interventions under the mantra ”half the food waste, double the blessings.” Who’d say no to that?
Winnow waste management systems are now live in 105 hotels across EMEA ↑
The Changemaker: Emma Banks in Conversation
Hilton Dubai Palm Jumeirah boasts gender parity both front and back of house ↑
Green Ramadan at Waldorf Astoria
Lusail Doha ↑
Each of the hotels focused on composting, local sourcing, plastic elimination, sustainable gastronomy and food donations. They adopted Klimato carbon emission labeling across buffet and menu messaging — which is a brilliant concept, by the way — further encouraging diners to make climate-conscious food choices.
We served 27,000 guests during the initiative and saw a 61% reduction in food waste — equating to 8,600 meals and
preventing almost 5 tons of waste and over 14 tons of CO² emissions in just four weeks.
I am delighted to share that this year the program has been rolled out to 32 hotels across seven countries in EMEA and APAC. The results of both campaigns will be published in a white paper co-authored with UNEP later this year.
What gets measured, gets done!
Hannah
That’s a remarkable reduction and gives us a blueprint for future action.
Emma Initiatives such as these make the world sit up and take notice.
On the strength of the Green Ramadan project, we launched the Green Breakfast initiative. Starting with a pilot in 13 managed hotels in the UAE, we committed to significantly reducing our food loss and waste impact in just four months in the run up to the 28th United Nations Climate Conference (COP28) last year.
The Times They Are A-Changin’ Emma Banks’s radical 5 years at Hilton
→ Emma makes it her mission to travel the business and understand the opportunities. She defines her vision, creates her strategy and socializes it, leaning on five pillars: People, Product, Place, Purpose and Performance.
Single-Use Focus
→ Covid Clean Stay initiative in EMEA is adapted to drive toward washable, recyclable or sustainable single use.
→ Includes everything from ceramics to innovative plantbased items — Hello, palm frond plates.
Local Sourcing
→ Covid closures teach the world to wake up to food scarcity and water stewardship. Cue a local sourcing drive, from the celebrated Made in UAE Jubilee menu to working with Fresh on Table, a conduit for local farms and now a contracted partner.
I am proud to say that the results were also staggering — showing a 62% reduction — and that’s when we were invited to share our work in both the Green and Blue Zones of COP28 with Wrap and UNEP respectively — a world first for Hilton.
Hannah
It must be invaluable to fly the flag at such a respected forum.
Emma
It was truly humbling — and a moment of deserved validation for the team who worked so hard to get us there. I was so proud and honored to represent Hilton. I think the whole experience served to light the fires of determination for us all and showed the art of the possible — it has also opened several doors that will help us drive even more impact through powerful industry collaboration in the years to come.
For me, I agree with top chef Doug McMaster, who says that, “Waste is a failure of the imagination.”
The key to change is behavioral intervention, and hospitality is a setting where behaviors can really be altered with a more mindful approach — as humans we are heavily influenced by context (one word: Instagram!) so changing the environment is key.
“Food emissions impact could be cut in half if more people were encouraged to think about how much carbon dioxide equivalent they put on their plates.”
There are many industry tricks to reducing food waste beyond tech: menu
2022
2023
Tech-Optimized Approach
→ Winnow Tracking in place in 21 hotels to monitor results and improve performance on food waste.
→ Fresh on Table local sourcing commitment exceeds 400 tons.
Green Ramadan and More
→ Green Ramadan launches across three hotels in the Middle East, followed by Green Breakfast in 13 UAE managed hotels. Emma is asked to speak at COP28.
→ Emma wins the Middle East Hotelier Sustainability Champion of the year award.
→ Hydration toolkit launches as an antidote to plastic bottles, Hilton becomes the first large hotel group to adopt carbon labeling with Klimato in the U.K., and a 50-mile menu is developed for conferences and events.
2024
Planet and People
→ The Hilton Chefs Inclusion Program launches with the Women in Culinary initiative. After its huge success, Green Ramadan extends to 32 hotels across seven countries, including APAC.
Bold Moves, Big Impact
▶ 62% Reduction in food waste during Green Breakfast initiative in the UAE
▶ 61% Reduction in food waste during Green Ramadan initiative in the UAE – equating to 8,600 meals, and preventing almost 5 tons of waste and over 14 tons of carbon dioxide emissions in just four weeks
▶ Zero to 37% Increase in local sourcing in the UAE in the last two years — a projected savings of 195 million food miles this year
engineering, smaller plates, smaller portions, extending the utility of food using fermentation and preserving, upcycling, and re-purposing food, eliminating buffets in favor of à la minute or live stations, providing staff meals from surplus, diversion by donation and composting.
Hannah
Turning trash into treasure.
Emma Precisely.
Hannah
And what about tech acceleration in this space? That must be a gamechanger.
Emma
It is. We launched a pioneering pilot project almost three years ago across 21 hotels in ten different countries with Winnow, resulting in annualized savings of 600,000 meals, a 50% food waste-to-landfill reduction (from inventory to plate) and a savings of 100,000 tons of carbon emissions. We’ve now rolled this out to 89 properties and counting.
▶ 600,000 Annualized savings of meals with Winnow AI technology in a pilot setting to reduce food waste across 21 hotels in 10 different countries — as well as a 50% food waste-to-landfill reduction and a saving of 100,000 tons of carbon emissions, and growing
▶ 64% Local produce now included in the U.K. and The Netherlands total basket
▶ 5% Per cover reduction of wastage across 200 participating hotels in EMEA
Hannah You’ve clearly wasted no time on getting to grips with waste, and I know you’re also passionate about local sourcing and climate positive lifestyle choices.
Like waste, I am struck by the golden thread that ties all these climate-conscious pillars together — the power we have to influence behavior.
Emma
Consider this: According to the World Wildlife Fund (WWF), studies suggest the food emissions impact could be cut in half if more people were encouraged to think about how much carbon dioxide equivalent (CO² e) they put on their plates and adapt their diets to introduce more climate-smart food and drink to mealtimes.
One of the most effective ways to inspire climate smart decision making is by offering delicious meat alternatives that lure a guest into a new lifestyle choice.
Over the past 18 months, we have been focusing intently on the health and climate smart elements of breakfast — a meal period
where hotel companies can have a monumental impact by shaping an offer on account of high volumes.
Now, in Hilton Hotels & Resorts, Hilton Garden Inn or Hampton by Hilton across EMEA, we have woven plant-based dishes and alternative milks into their offerings — as well as highlighting regional and local specialties — presenting diners with that all-important sense of place.
Hannah
And if we talk about sense of place, we’re also talking about the value of local sourcing, which not only has a social impact by investing in local communities but also a carbon footprint impact by reducing food miles.
Both Conrad Abu Dhabi Etihad Towers and Conrad Dubai come immediately to mind, with their very own hydroponic farms producing a daily supply of herbs and vegetables. Not only is the carbon footprint reduced (farm-to-fork never felt so quick!) but the design of the plot uses 90% less water and 99% less land space than regular farming methods.
Emma How incredible is that.
One of the most impactful ways to reduce your business’ carbon footprint is through procurement — sourcing products responsibly, calling suppliers to account and only choosing to work with value-driven businesses is the most powerful way to ensure betterment of the whole and control the supply and demand cycle. Or growing your own, like Conrad Abu Dhabi and Conrad Dubai.
To act global, we need to think local.
Hannah
It’s something our guests are conscious of and are taking action with in their choices.
Emma
Data from our Hilton Trends Report tells us that guests are increasingly seeking out healthier and more sustainable food and drink options, with many prioritizing local produce when making dining choices — literally traveling with purpose.
Not only is sourcing locally far more environmentally friendly, but local food is
A wholesome DoubleTree by Hilton breakfast ↑
fresh when it hits the plate, and it often carries the cultural identity of a local area. Our procurement supports local suppliers thereby increasing our social impact in our communities and local economies, and ultimately food miles are reduced, and traceability is increased.
Let’s give you some examples. In the U.K. we’ve moved all beef, poultry, salmon, bacon, sausages and preserves over the last 24 months to U.K. sourced. We’re now in the process of trying to move all oils, cheeses and pastries to U.K. sourced as well. As a result, local produce now comprises 64% of total basket. Similar results are seen in The Netherlands, Germany, Spain and Portugal.
In the UAE, we’ve gone from zero to 37% locally sourced in the last two years, resulting in a projected saving of 195 million food miles this year.
Hannah
And what about the Wild Spirit Wines of Africa initiative where, in partnership with WWF South Africa and Under the Influence, we’ve
committed to offering guests in our hotels across the region the best African wines and spirits from local providers who champion biodynamic and regenerative farming practices, environmental conservation and protection of water catchment areas that meet the global best standards in sustainable travel and tourism. Local sourcing and sustainable practices combined.
Emma
By guaranteeing the farmers our business, we’ve seen them expand their ranges and improve their products. In turn, this has led to market affordability for smaller businesses, in a self-perpetuating cycle of success.
Which all makes me wonder …
Could we join forces with our competitors to tackle the industry at large? That really would be leading the way responsibly.
Hannah I’ve always noticed your commitment to drive change at the highest level — a power we
Plant-forward programming ↑
Climate-Friendly
Menu of the Day
Içliköfte
The geographically distinctive delicacy — devised by Adana HiltonSA during Green Ramadan to showcase the hotel’s dedication to culinary heritage and sustainability.
Garden-Fresh Herbs and Vegetables
Basil, thyme, rosemary, and an array of vitamin-rich vegetables including oakleaf lettuce, pea shoots, shiso, red chard and red veined sorrel — all available straight from Conrad Abu Dhabi’s on-site hydroLoponic farm.
Bosman Wine
Part of Hilton’s Wild Spirit
Wines of Africa initiative — 2% of sales go to the Bosman Adama Community Projects to improve the social, economic and environmental conditions of their local community.
Locally Sourced and Plant-Based Products
The veganized menu from Sidney Schutte at Waldorf Astoria Amsterdam is an entirely locally sourced, plant-based menu. “We don’t have to travel abroad for the best and most beautiful products, we have it all right here,” according to Schutte.
Climate-Friendly Smash Cheeseburger
Climate-Friendly Smash Cheeseburger at Hilton Hotels & Resorts U.K. — a single patty instead of a double, with smoked cheddar, barbecue relish, ranch dressing and a medley of vegetables = 2.3 kg CO² e reduction in the dish’s carbon footprint.
“We are using our channels to provide genuine roots to inclusion and development, promoting role models of the future.”
Emma Banks
hold in our hands at Hilton. What advice do you have on how we can play our part at an individual or team level?
Emma
In three ways: Education, Information and Influence. I always say, “If you can see it, you can be it.”
Take our ED&I program — it considers female chefs, people of determination, refugees and other disadvantaged people, and aims to highlight possible futures for people who may not have considered they have a chance. We are using our channels to provide genuine roots to inclusion and development, promoting role models of the future. It’s so important we communicate at every level so that we can drive behaviors and allow people to believe they can join us in our mission to reach their personal goals.
Hannah
Local sourcing, food waste management, sustainable gastronomy, our initiatives for equality — all the areas we’ve discussed today are no longer nice-to-haves, they’re the only way to ensure sustained growth.
Emma
I’ll end where I started — the future of hospitality is sustainability. As individuals, as business leaders, as an organization, our daily decisions have a huge impact — and make no mistake, we are all drivers of change. What will you do today?
Education
Familiarize yourself with and actively support your regional food securities mission; work with programs such as the UNEP, which enables change across the value chain — their support is invaluable, and it is free.
Information
Using your menu as a messaging tool is of crucial importance. From detailing the provenance of a dish to working with carbon labeling companies such as Klimato carbon labeling, you afford your guest the opportunity to make climate smart decisions.
Influence
I’m a firm believer in using your platform — whether that’s your personal LinkedIn account or your restaurant’s social media channel — for constructive storytelling that inspires action. I have seen firsthand how it results in meaningful behavioral change. As I always say, if you keep talking about your vision, it will become reality as people take notice — and we can all see the change we drive when we highlight extraordinary examples.
← Travel With Purpose Week in the mangroves of Abu Dhabi
Live Sea Cucumber Kelp Soup at Li’ An, Conrad Hangzhou ↑
How Modern Chinese Restaurants Look in China
In the ever-evolving culinary universe, Chinese restaurants have transcended their traditional boundaries, emerging as a global force to be reckoned with. No longer confined to dimly lit eateries adorned with red lanterns, contemporary Chinese restaurants have undergone a remarkable transformation. These vibrant dining spaces blend tradition with innovation, offering patrons an enchanting fusion of flavors, aesthetics and cultural narratives. In this article, we will explore six major trends that define how modern Chinese restaurants look in China.
Article by Emery Yu
Cuisine Types
As the F&B industry becomes more competitive and attracts consumers with higher expectations and greater knowledge, modern Chinese restaurants have shed the traditional stereotype of offering exclusively Cantonese or Sichuan cuisine. Instead, they embrace a diverse array of provincial cuisine types, each rooted in specific regions of China. For example, Fortune Pavilion at Hilton Ningbo Dongqian Lake offers an elevated version of local Ningbo cuisine. As a significant branch of Zhejiang cuisine, Ningbo cuisine is renowned for its emphasis on freshness, original flavors and a delightful interplay of delicate cooking techniques — ranging from marinating to steaming to braising. Nestled near the sea, Ningbo benefits from abundant marine resources, particularly seafood. Moreover, this specific cuisine also emphasizes seasonality, and the menu offerings adjust based on seasonal ingredients, ensuring quality and taste.
Ningbo-style Marinated Fresh Crab at Fortune Pavilion, Hilton Ningbo Dongqian Lake →
Menu Design
The menu design of modern Chinese restaurants has also undergone a fascinating evolution, blending Western influences with traditional Chinese flavors and focusing on a sense of dining ritual. An interesting twist is the offering of a complimentary amuse-bouche, incorporating Western fine dining presentation and service and highlighting Chinese flavors and ingredients. In addition, a significant element for modern fine dining Chinese restaurants is the offering of complimentary seasonal fruits. The variety of these fruits can vary from peaches to fresh goji berries, but the essence is to highlight seasonality and freshness, which helps to cleanse the palate either before or after the meal.
Western influence has also permeated the dynamics of dining in modern Chinese restaurants. Attuned to global dining customs and catering to individualism, these establishments offer set menus, sometimes including all-you-can-eat dim sum menus, challenging the conventional family-style meal where multiple dishes are shared.
↖ At Hokklo, the modern Chinese restaurant at Waldorf Astoria Xiamen, the amuse-bouche offered is composed of a bloody mary bonbon, pickled passionfruit, clam and mussel beignet and fava beans with XO sauce.
Beverage Program
As modern Chinese restaurants continue to elevate their offerings, their beverage programs reflect a harmonious fusion of flavors, techniques and cultural narratives. From classic ingredients to innovative concoctions, these creations invite diners to explore the multifaceted world of modern China — one sip at a time. You will frequently find a sophisticated beverage program at these restaurants, showcasing a mix of hot and cold brewed traditional Chinese teas, cocktails, wines and more importantly, various house-made beverages.
Beyond wine, modern fine dining Chinese restaurants invest in the exploration of tea pairings, and often hire a professional tea sommelier to provide personal tea service and recommendations that elevate the entire dining experience. Each tea complements specific dishes, enhancing flavors.
Modern Chinese Tea Tower at Conrad Beijing →
Tableside Cooking
In the realm of modern fine dining, Chinese restaurants have embraced the concept of tableside cooking with flair. Tableside cooking adds drama to the guest journey — flames leap, ingredients sizzle and tantalizing aromas fill the air. Guests become part of the culinary theater, engaging with the chef, asking questions and learning about ingredients and cooking methods.
From a design standpoint, tableside cooking can be performed through a fixed induction cooker built into a service counter (typically found in large private dining rooms), or a movable rolling cart. Furthermore, tableside cooking can be adaptable and catered to a versatile selection of cuisines — from traditional Peking duck carved tableside, to flaming Char Siu and charcoal-grilled sea whelk. The highlight is performed by the chef portioning, garnishing and plating the dishes, which reveals the cooking process and guarantees temperature, taste and flavor. Overall, modern Chinese restaurants have transformed dining into an art form. So next time you dine out in China, keep an eye out for that rolling cart — it may just bring a culinary masterpiece to your table.
← Braised nibe croaker fish head and fish maw with prime soy sauce at Fortune Pavilion, Hilton Ningbo Dongqian Lake
The dining room at Li’An, Conrad Hangzhou
Storytelling
Storytelling is the key component that differentiates and creates identity in a restaurant setting. The storytelling element is aligned and echoed in the interior design, the plateware and the head chef’s interpretation of the story through their cuisine. An example of successful restaurant storytelling can be found at the Black Pearlawarded Li’An restaurant at Conrad Hangzhou. The name of the restaurant is inspired by a woman figure born in the Republic of China era (1912 to 1949). She was born by the West Lake and learned decent cooking skills from her mother. When she grew up, she traveled around the world to learn about different culinary techniques and specialty dishes from various places, and after returning to her hometown, she opened this restaurant. Therefore, the restaurant’s à la carte area is designed as a communal living room with each dining area representing a different room in a house, complete with its own lounge, pantry and washroom. While rooted in Hangzhou cuisine, Li’An incorporates the essence of many places while still retaining tradition. For example, the signature dish, lobster mapo tofu, is based on Sichuan flavor and adds Jiangnan ingredients such as river shrimp and shredded scallops, combining spicy and delicate flavors. More importantly, for the full storytelling experience, the head chef walks out of the kitchen and personally presents the restaurant story and dishes to guests.
Mapo Tofu and Lobster, a signature dish at Li’An →
Rethinking Presentation
In the dynamic scene of modern fine dining Chinese restaurants, the art of plating and presentation has transcended mere functionality. These culinary establishments have reimagined how dishes are visually composed, with presentation going back to basics and avoiding the the superfluous dry ice and smoke features, ensuring that the garnishes and condiments on the plates are edible and not simply included for presentation.
Goldfish-shaped shrimp dumplings at Michelin-starred restaurant, Zijn Mansion, Waldorf Astoria Beijing →
In the captivating world of modern Chinese restaurants, aesthetics and innovation intertwine, creating dining spaces that transcend mere sustenance. In this fusion of tradition and innovation, modern Chinese restaurants beckon — a symphony of flavors, textures and memories waiting to be savored.
Play It Right Music Strategy for Hotel Restaurants and Bars
The right song can transport us to a meaningful memory, evoke a specific emotion, and even make food taste better. Music has the power to transform experiences, and is thus an essential ingredient alongside food, drink, service and décor in the recipe for shaping guest perception toward hospitality brands. Beyond merely filling silence, music in these spaces significantly contributes to the overall ambiance, influencing guest satisfaction, spending behavior, and ultimately the venue’s success.
Article by Cody Hochheiser
Context is key, so consider the unique dynamics of your hotel and the restaurants, bars and cafés within. Take two breakfast playlists, one for a Caribbean beach resort with a sprawling tropical buffet, and one for a business-oriented airport hotel with a quick-service café. They could (and should) sound entirely different, but both be great. Music selection cannot be distilled into a one-size-fitsall formula; the details depend on your property’s unique setting, guest demographics, concept and aesthetic. As you delve into the core principles that follow, reflect on how these nuances may shape your approach.
Take two breakfast playlists: one for a
a sprawling
one for a business-oriented airport hotel with a quick-service café. They could (and should) sound entirely different, but both be great. ↑
beach resort with
buffet,
Do’s & Don’ts: Five Key Principles of Music Curation
1. Tune Into Your Audience
Do
Make sure the music selection, like every element of the hotel, is accessible and inviting across demographics and preferences. This is the hospitality business, and guests should feel comfortable. This is not to encourage generic, instrumental “elevator music,” but a reminder that music should complement and enhance. If a guest’s ears perk up, it should be to admire the sound quality, hum along to a familiar favorite or pull out their phone to Shazam an exciting discovery.
Don’t
Choose music with the potential to distract, alienate or offend. Avoid intrusive musical dynamics (aggressive or melancholy tones, grating instrumentation or extreme tempos), jarring lyrics (crude, political or religious language) and “infamous” artists (mainstream musicians defined by public controversy).
“Nearly 80% of participants would stay longer if good music was playing, with close to 60% stating that they would buy more food and drinks to continue listening to music that they enjoy. That stat is even higher for millennials at 70%.”
— BMI, 2022
Continued →
Tune Into Your Audience: If a guest’s ears prick up, it should be to admire the sound quality, hum along to a familiar favorite or pull out their phone to Shazam an exciting discovery. ↑
1. Tune Into Your Audience (Continued)
Do
Tailor your playlists to your specific guest demographics. A luxury hotel frequented by business professionals might lean towards jazz or classical for an atmosphere of sophistication and calm, while a beachfront hotel attracting younger crowds may find more success with upbeat, contemporary hits.
Don’t
Overlook the diversity of your guests. Where appropriate, include a variety of genres and artists from around the world. This not only showcases thoughtfulness and cultural sensitivity but can also introduce guests to new music that further enriches their dining experience.
2. Echo the Brand Identity
Do
Ensure your music aligns with the identity of your hotel and restaurant or bar. A rustic countryside inn, for example, might incorporate folk or acoustic music to reinforce a connection to nature and simplicity, while an urban boutique hotel could opt for indie electronic tracks for a modern, trendy vibe.
Don’t
Fall into the trap of generic sounds. Seek out music that distinguishes your brand rather than fades into the background. Ask yourself: Could these songs fit in any type of restaurant in any part of the world?
Do
Craft soundscapes that fit the culinary point of view, visual identity and service style of concept-driven outlets. Consistency in musical choices reinforces your brands and ensures a cohesive guest experience throughout the restaurant, bar and hotel at large.
Don’t
Select music based on stereotypes or tropes. Ensure the selection is authentic to the concept and carries genuine artistic value.
“When playing tailored music selections that reflect their culture, restaurants can boost overall sales by greater than 9%.”
— HUI Research, 2017
3. Timing is Everything
Do
Think about the feel and rhythm of the music and how to best match the energy of the space depending on the time of day. Transitions should be smooth, between the three major meal periods and the in-between and late-night periods as well.
Don’t
Assume certain times of day dictate specific genres. There is no universal rule for what dinner sounds like, for example. Some hotels call for festive, up-tempo tracks dialed to a higher volume in the evenings, while others aim for an ambiance that fosters relaxation and conversation.
“Slow music forces visitors to order on average 3 drinks more per table compared to fast-paced compositions, resulting in a 40% profit increase.”
— Psychology & Marketing, 1986
“Fast-paced music can make customers eat faster, while slow and relaxed music can make them eat more slowly and savor each bite.” — Appetite, 2020
Timing is Everything: Some hotels call for festive, up-tempo tracks dialed to a higher volume in the evenings, while others aim for an ambiance that fosters relaxation and conversation. →
4. Variety is Key
Do
Keep the music fresh within the playlist itself. Ask yourself: Would a guest staying a week hear the same songs in the same order if she were to enjoy the hotel’s lunch at a similar hour each day?
Don’t
Confuse eclectic with random. Think about including a mix of tempos, rhythms, instrumentals and songs with both male and female vocalists, but the overall ambiance should still resonate with a singular, cohesive theme.
Do
Keep the music fresh over time. Consider seasonal changes and holidays or special events that might invite specific updates.
Don’t
Forget your Team Members! Working shifts to the same songs for months on end can affect workday mood and, by extension, the service they provide.
“Familiar music has a positive impact on buyers and significantly correlates with purchase intentions.”
— Journal of Economics and Management Sciences, 2018
“81% of respondents claim that background music lifts their mood and improves the overall atmosphere. 37% say they are more willing to make impulse purchases when feeling in the right mood.”
— Mood Media, 2017
Variety is Key: Don’t forget your Team Members! Working shifts to the same songs for months on end can affect workday mood and, by extension, the service they provide. ↑
4. Variety is Key (Continued) Do
Consider sprinkling well-known classic or current hits into the soundtrack (if it fits the venue) for those sparkles of guest recognition and pleasure.
Don’t
Lean on the familiar to the point of predictability. A lineup of overplayed tunes feels uninspired and may contribute to negative stereotypes of hotel dining spaces being outdated or bland.
Set the Right Tone: Music should envelop guests in comfort, not force them to raise their voices. ↑
5. Set the Right Tone
Do
Find the right volume. Music should comfortably envelop guests, not force them to raise their voices. During peak hours, a slight increase can energize the space, but it should always remain at a level where it complements, not competes with, the dining experience.
Do
Prioritize sound quality by investing in professional audio equipment. The right system can significantly elevate the clarity and depth of your music, turning an ordinary playlist into an extraordinary backdrop. Poor sound quality can detract from your playlist’s impact, turning what should be an asset into a liability.
Don’t
Set and forget the volume setting. Be adaptive, adjusting the levels in response to the flow of guests and time of day, much like you would with lighting or temperature control.
“The purchase amount, or tab, in a restaurant, was larger when background music was soft in volume than when it was loud.”
— Perceptual and Motor Skills, 2003
Lady in Rouge ↑
Spirited: Grapefruit and Rose Vodka, Lyre’s Pink London Spirit, Coconut Water, Sparkling Wine, Hibiscus
Free Spirited: Lyre’s Pink London Spirit, Coconut Water, Chamomile Honey, Club Soda, Hibiscus
Tempo’s Twist Elevated Cocktails in the Heart of Times Square
In the heart of New York City’s Times Square, Tempo by Hilton stands as a fresh beacon for the modern traveler. With its prime location and innovative spirit, this new addition to Hilton’s lifestyle brands offers more than just a place to stay — it provides a whole experience, particularly for those who love a good drink, with or without alcohol.
Article by Jessica Lu
At Tempo by Hilton New York Times Square, the buzz is all about the cocktails. The Brand Food and Beverage team at Hilton designed the hotel’s bar program with a clever twist: a menu that divides drinks into Spirited and Free-Spirited options. The “Spirited” cocktails are all about the classics — well-crafted with a nod to tradition and the perfect balance of alcohol. For those who prefer their drinks without the buzz, the “Free-Spirited” cocktails deliver the same great taste and presentation but leave out the alcohol. They’re not just afterthoughts though; these non-alcoholic versions stand toe-to-toe with their boozy counterparts thanks to the smart use of alcohol-free alternatives like Lyre’s, which brings the same complexity to the drink without the spirit.
To subtly signify the choice of each guest without the need for explanation or declaration, the team designed reversible coasters — one side for spirited and the other for free-spirited. This intuitive design quietly honors personal preference, reflecting a broader cultural shift where opting out of alcohol no longer carries the weight of stigma. Indeed, studies have shown that younger generations are increasingly favoring
moderation or abstaining altogether, with some reports indicating that as many as one in three young adults choose not to drink, making the “FreeSpirited” choice not just trendy, but increasingly the norm.
Envisioning the future of hospitality, the innovative “Spirited” and “Free-Spirited” cocktail program pioneered at Tempo by Hilton New York Times Square is set to become a cornerstone of the Tempo experience. This signature beverage concept, celebrating both alcoholic and non-alcoholic preferences with equal flair, will be rolled out across all Tempo hotels, ensuring that the spirit of inclusivity and personal choice remains a staple of the Tempo by Hilton ethos.
There is a slew of signature drinks like ‘For the Plot’, which can be served with a dash of bourbon or as a non-alcoholic cocktail that doesn’t skimp on flavor. It’s this equal-opportunity approach to drinks that sets Tempo by Hilton apart, understanding that today’s guests might want to switch between alcoholic and nonalcoholic drinks from one moment to the next. Tempo by Hilton respects the lifestyle of their contemporary guest: it’s all about offering flexibility and choice.
Tempo’s Twist: Elevated Cocktails in the Heart of Times Square
FS: Espresso, Butterscotch & Pumpkin Syrup, Aquafaba, Apple Cider Vinegar, Coconut Water
Recipe
Free-Spirited Amalfi Toast
Glass → Coupe or Martini
Ice → Up
Coaster → White
Serving → 1 Drink
Method
Ingredients
→ 2 oz. Lyre’s Italian Spritz
→ 1 oz. White cranberry juice
→ 1 oz. Lyre’s Italian Orange
→ 0.5 oz. Lime juice
→ Orange twist (Garnish)
1. Combine all ingredients in a mixing tin with ice.
2. Shake well, then double strain into a chilled coupe.
3. Garnish with orange twist.
This isn’t just about keeping up with trends — it’s about setting them. Tempo by Hilton New York Times Square is more than just a part of the cityscape, it’s a part of its lifeblood, offering a sanctuary where guests can sip, savor and socialize just as they like. As Tempo by Hilton brings this same thoughtful approach to other cities, it’s clear that they’re on to something big.
They’re not just opening hotels; they’re opening doors to new ways of enjoying a night out, one innovative cocktail at a time.
Tempo’s Twist: Elevated Cocktails in the Heart of Times Square
Toki-o Drift ↑
S: Japanese Whisky, Tart Cherry & Luxardo Cherry Juice, Pomegranate
In an era where experience is the currency of choice, our hotels are no longer just places to stay, eat and drink —they are destinations that promise unique and memorable experiences. The wellheeled concierge with their insight and black book of connections has long satiated this need, and yet even their time is being tested.
This article features an excerpt from the Programming & Activations Guidebook, in the hope that it gets the creative juices flowing and inspires you and your team to embark on a series of immersive activations this year and beyond.
Article by George Blower
We’re witnessing a real paradigm shift in the industry. The days of wanting a table at the Top 50 Best spots in town or tickets to see the most famous show are waning. Now, guests yearn for the undiscovered, the if-you-knowyou-know, the inside scoop on what is hot right now... but only if a few know about it. Empowered by technology and influenced by ever-evolving social media trends, guests seek out the engaging, personalized and unforgettable encounters that resonate long after their departure.
The emergence of drop culture only fuels this further, with the here today, gone tomorrow notion transcending the realms of fashion, food, travel and design. As such, the imperative for hotels to craft compelling activations — those creative, immersive experiences tailored to guests’ interests and desires — has never been more pronounced. These activations are not just amenities; they are differentiators in a fiercely competitive market, vital tools to captivate the modern guest’s imagination, foster loyalty and elevate the entire travel experience.
To meet this burgeoning need, we’ve developed a Programming & Activations Guidebook for our hotel partners, owners and operators. Designed to flex from full service through to lifestyle and over to luxury, it’s packed with
over twenty ideas to inspire and encourage the activation of spaces, each with guidance on how to execute, tips and tricks for success and experiential pillars integral to the activation.
Often an afterthought in the F&B sphere, in-room touchpoints are arguably some of the most vital. While not every guest will grace your restaurant, bar or cafe, they will each sleep in a similar room, and engage with this space in similar ways. Regardless of hotel category, guests expect the same kind of consideration and storytelling that goes into public spaces as they do in their bedrooms. So, to still be putting instant coffee sachets and UHT milk is to say, “we’ve not progressed in 20 years, and this is what we think great looks like.”
The following is a selected highlight from the Programming & Activations Guidebook.
Access the full Programming & Activations Guidebook from the Lobby
ELEVATE THE IN-ROOM EXPERIENCE FOR YOUR GUESTS WITH OUR ROTATING MINI BAR MENU.
Embrace the spirit of local craftsmanship by featuring a curated selection of minibar goods from local makers and artisans. Delight your guests with unique and high-quality products that highlight the flavors and creativity of the region. With a rotating menu, guests will always discover something new and exciting, creating a memorable and personalized stay.
• Collaborate with a curated selection of local makers, artisans, and food producers known for their exceptional products and commitment to quality.
• Create a rotating mini bar menu that changes regularly, featuring a variety of goods such as locally made snacks, beverages, gourmet treats, and unique souvenirs.
• Curate a selection that represents the diversity of the region, including options for guests with dietary preferences or restrictions.
• Ensure the mini bar is properly stocked with the featured items, clearly labeled, and accompanied by informational cards that provide background stories and details about each product and maker. This can be an ambient display of premixed drinks on a stylish shelving unit, that has fresh ice and tongs ready in an ice bucket on arrival.
TIPS &
TRICKS
• Establish strong relationships with local makers and start-ups, engaging in collaborations to foster partnerships that benefit both the hotel and the creatives.
• Provide a range of pricing options within the mini bar selection to accommodate various guest budgets and preferences.
• Encourage guests to share their favorite local products from the mini bar on social media, using dedicated hashtags and tagging the creatives, fostering a sense of community and promoting the local businesses.
ON THE MENU
LOCAL FLAVORS:
Immerse guests in the authentic tastes of the region by featuring a rotating selection of mini bar goods crafted by local makers, offering a personalized and flavorful in-room experience.
CREATIVE SCENE:
Celebrate the innovation and talent of local creatives, showcasing their high-quality products and promoting the appreciation of ingenuity and craftsmanship within the destination.
COMMUNITY CONNECTION:
Foster a connection between guests and the local community by encouraging guests to explore and support the region’s unique flavors and creations.
IN PRACTICE
Order stock in smaller quantities when testing new products, allowing it to be more experimental in its buy, and adapt to customer demand.
