Bettering Your Hotel F&B Operation

Last fall, I had a chance to spend a few days at the historic Amway Grand Plaza Hotel in Grand Rapids, Michigan, where I met the F&B team and toured the front and back of the house, which includes eight bustling outlets, and sizable meeting and event space.

While walking through the basement-level bakeshop kitchen, I was shown a large Middleby Marshall “Ferris wheel” oven installed in the 1920s, which could almost double as an actual wall. It had heavy metal doors that opened and closed horizontally like a mouth, while inside were its “teeth” made up of five long rotating shelves, which are still used today for baking batches of pies, breads, and other tasty treats.

Very few operations have a reliable 90-plus-year-old workhorse like that in their kitchen, which is why many of you are on the lookout in 2019 to address equipment, storage, and supply needs with fresh budgets. We’re here to help with a back-of-house-themed issue, starting with a preview of February’s biennial NAFEM Show in Orlando which is one of the premier foodservice equipment events in the industry.