People on the Move
The recently rebranded 30-year-old hotel, San Antonio Marriott Rivercenter on the River Walk, and its connected property, San Antonio Marriott Riverwalk, announces two promotions within the food and beverage team: Ben Annotti to Senior Banquet Chef, and Joseph Martinez to Senior Sous Chef. In Chef Annotti’s new role as Senior Banquet Chef, he will be overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Prior to this internal promotion, the seasoned chef had been with the San Antonio Marriott Rivercenter and Riverwalk hotels’ as the Senior Sous Chef since 2019. Other previous roles include working at the award-winning Chicago restaurant, Union, as well as the Culinary Supervisor for JW Marriott Hill Country Resort & Spa’s steakhouse, 18 Oaks. Replacing Chef Annotti as Senior Sous Chef, Chef Martinez brings his native Texan roots to the forefront of his culinary point of view. In the new position, he will lead the culinary operations of all five of the hotels’ restaurants and cafes. Before this internal promotion, Chef Martinez was the Sous Chef for the San Antonio Marriott Rivercenter and Riverwalk hotels since 2021. The Texas-native chef began his career with classical training in French technique and cuisine at Le Cordon Bleu, and his first culinary role was at the Walt Disney World Resort. Other previous roles include the Silo Restaurant Group and Silo Prime & Terrace Bar, where he developed an appreciation for handmade pastas.
Hot Off the Presses
Seatrade Cruise, the industry’s leading platform for collaborating, innovating and connecting, held its inaugural edition of F&B@Sea, March 28-29 at Port Everglades’ Terminal 2. Inspired by extensive research by the Seatrade Cruise team and the growth of the global food and beverage market, F&B@Sea brought together cruise line executives, suppliers and vendors to meet, learn and discuss challenges, opportunities and expand horizons. Throughout the event, industry leaders from Virgin Voyages, MSC Cruises, Norwegian Cruise Line, Princess Cruises, Celebrity Cruises and more, took to the stage addressing emerging topics and trends in the sector, including ever-changing supply chains, delivering unique passenger experiences and the demand for sustainable dining. Top food and beverage trends identified to heavily influence shipboard dining in 2023/2024 include local gastronomy offerings reflective of cruise itineraries, options for sourcing sustainable seafood, demand from consumers for low to no-alcohol beverages, as well as interest in craft-spirit infusions and health supplement drinks. Technology is also predicted to play a major role with continued focus on convenience provided by ordering/menu apps, and AI for predictive ordering and waste management.
Tripleseat, the leading web-based sales and event management solution for restaurants, hotels, and unique venues, is proud to announce the launch of TripleseatDirect Reservations, the first-ever event reservation platform of its kind. With TripleseatDirect Reservations, consumers can now easily request a table for 10 people or book a party for hundreds directly with any restaurant enabled with TripleseatDirect. TripleseatDirect provides a frictionless event booking process, allowing consumers to quickly and easily view menus and availability in real time and book directly with the restaurant. With TripleseatDirect Reservations, consumers no longer have to go through third-party event planning websites or rely on phone calls and emails to make a large party reservation
Products on the Market
La Brea Bakery, North American’s No. 1 artisan bread bakers, introduces a re-imagined brioche bun to the foodservice and restaurant industry. After a brief production hiatus, the La Brea Bakery Brioche Bun returns as a delicious plant-based bread that embodies the same hallmark buttery flavor and tender crumb of a traditional brioche. Crafted with high quality ingredients that elevate the dining experience, the La Brea Bakery Brioche Bun has the same rich, mildly sweet flavor as the brand’s original brioche, and is hearty enough to hold up to the juiciest sandwich builds. The thaw and serve bread will inspire chefs to get creative with their menus.
