Editor’s note: This article is part of a new series, “Operations in action,” from The Schechter Report. It features behind-the-scenes looks at meal production in some of the country’s most interesting restaurants. The content here does not necessarily reflect the views of Nation’s Restaurant News.
Large, luxurious hotels located in U.S. city centers are natural choices for gatherings of all kinds, and food and beverage departments’ catering operations can provide significant sources of revenue for operators. The catering division of the food and beverage program at The Westin Downtown Hotel in Denver is no exception, with operations generating around $8 million annually, according to Chef Jean-Luc Voegele, who has overseen the culinary operations at the hotel since 2005.
Maintaining the high quality of all food preparations is Voegele’s goal, and that activity begins at the receiving dock. A team of specially trained employees checks every delivery for quality, weight and temperature while products are transferred to three food-specific walk-in storage refrigerators. The temperature of all refrigerators in the facility are checked and logged twice a day.
“We received a rating of over 99 percent from our most recent inspection, which provided both corporate management and myself with confidence in our process and our product,” said Voegele.
The kitchens that support F&B operations at the Westin must function efficiently in numerous ways. On a typical day, the culinary staff might be busy providing meal choices for the hotel’s breakfast buffets, preparing lunch for a business conference or getting ready for a big wedding, which happens almost every weekend. Voegele emphasized that the right equipment is key to his successful operations.
