Written by kitchen beverage center design
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Tervis Tumblers Clear 16oz 4 Pack $34.99 Tervis tumblers are virtually indestructible. They won?t crack, melt, shatter, or chip. Don?t take it as a dare or anything, but if they do somehow break (despite following our care instructions), we won?t leave you hanging. We?ll replace it, guaranteed - Who wants to drink lukewarm coffee or tea? Does anyone really find refreshment in a warm glass of lemonade? Not us, that?s for sure. There?s a s... |
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Anchor Hocking Heavy-Base 5-Ounce Juice Glasses, Set of 12 $16.93 *** (This item sold as a pack of 12) ***Crystal clear glasses. Open stock. Dishwasher safe.... |
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Avanti BCA31SS Beverage Center $238.98 Avanti 3.1 Cubic Foot Auto Defrost All Refrigerator/Beverage Center with Modern design that complements any decor, Stylish black cabinet with stainless steel framed double-paned tempered glass door, Stainless steel handle, Full range temperature control, Reversible door, Interior light, Adjustable/Removable shelves, 17"W x 33"H x 20.5"D (w/handle), 55 lbs.... |
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Sunpentown WC-1271 ThermoElectric 12-Bottle Slim Wine Cooler $189.00 12-Bottle ThermoElectric Slim Wine & Beverage Cooler (semiconductor) This slim wine cooler is the perfect solution for those wine lovers with a limited space. Fits up to 12 standard bottles and only measures 10 1/4inch wide. Tinted double-pane glass door, with recessed handle and black cabinet with platinum trim reflects a sleek and chic design. Touch sensitive control panel with LED temperature ... |
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Electrolux : EI24BC65GS 24 Beverage Center with 8-Bottle Capacity $1,449.00 Electrolux... |
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12-Bottle Slim Wine & Beverage Cooler (Semiconductor) By Sunpentown $105.60 This slim wine cooler is the perfect solution for those wine lovers with a limited space. Fits up to 12 standard bottles and only 10.25 inch wide. Tinted double-pane glass door, recessed handle and black cabinet with platinum trim reflects a sleek and chic design. Touch sensitive control panel with LED temperature display on door. ThermoElectric Technology (no compressor) offers a quiet operation ... |
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Beverage Air 403197C Center Shelf for Beverage Air CR74 & CF74 Merchandisers $62.84 Beverage Air 403197C Center Shelf for Beverage Air CR74 & CF74 Merchandisers |
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Beverage Air 403216D Center Shelf for DD94 $62.84 Beverage Air 403216D Center Shelf for DD94 |
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Danby Dual Zone Beverage Center $999.99 The Danby Dual Zone Beverage Center (model: DBC2760BLS) features a french door design with two independently controlled temperature zones for wine and beverages. Its 5.0 cubic foot capacity is partitioned to provide separate storage for up to 27 bottles of wine and 60 12-oz. cans. Each zone has its own digital thermostat with LED display that allows the temperature to be accurately set and monitored through the door. A frost-free, fan-forced cooling system combined with the digital thermostat provides a more consistent internal temperature than an automatic defrost system in this Danby beverage center. Designed for built-in applications, this dual zone beverage center features elegant stainless steel shelves and matching door trim that complements kitchen cabinetry. The tinted tempered glass doors help protect wine from harmful UV rays, while integrated door locks prevent unwanted access to stored contents. A true LED track lighting system illuminates wine and beverages with a cool blue light without the heat of an incandescent bulb. Integrated Door Locks: The Danby beverage center comes with security locks for protecting stored wine and other beverages Extensive Storage Capacity: This dual zone beverage center can hold up to 60 cans & 27 wine bottles Dual Temperature Zones: Each side of the Danby beverage fridge allows for a different temperature to be set so wine can be stored at the optimal temperature and other drinks are kept at a preferred temperature |
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2D-SSA Beverage $4499.9 With more features than a small-town movie theatre this beverage center is the perfect choice for any outdoor kitchen Beverage Center |
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Tomlinson 1013038 Beverage Center Cleaning Kit w/ Assortment of Brushes/Cleaner $25.5 Tomlinson 1013038 Beverage Center Cleaning Kit w/ Assortment of Brushes/Cleaner |
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Winco VSW-42K Beverage Server, 42 oz, Insulated, Swirl Design, Black $9.32 Winco VSW-42K Beverage Server, 42 oz, Insulated, Swirl Design, Black |
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Winco VSW-42W Beverage Server, 42 oz, Insulated, Swirl Design, White $9.32 Winco VSW-42W Beverage Server, 42 oz, Insulated, Swirl Design, White |
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Winco VSW-64K Beverage Server, 64 oz, Insulated, Swirl Design, Black $13.47 Winco VSW-64K Beverage Server, 64 oz, Insulated, Swirl Design, Black |
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Winco VSW-64W Beverage Server, 64 oz, Insulated, Swirl Design, White $13.47 Winco VSW-64W Beverage Server, 64 oz, Insulated, Swirl Design, White |
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Winco VSW-20K Beverage Server, 20 oz, Insulated, Swirl Design, Black $6.47 Winco VSW-20K Beverage Server, 20 oz, Insulated, Swirl Design, Black |
Nottingham
A quick checklist for a communications champion in hotels - part two
The second Part of my Communications Champion checklist runs through the part of Communications Portfolio from D to G. Read on for some interesting inputs -
DATABASE DOYEN - Databases are the lungs of a Hotel PR Pro, as much as they are of any other PR expert. Since your job entails organization of events, sending out of invites, posting out Direct Mail and mailing Newsletters and other marketing literature, you must keep the Hotel Database clean, updated and dynamic.
There are two ways of doing this – If you are responsible for the Hotel chain then you must employ a good Database Management Agency. And they must be bloody good and responsible set of people who collect, maintain, clean and mine your data. If you have a smaller database for your Company then handling it yourself with your own team and the extended teams from Sales & Marketing and Food & Beverage is the way to go. Also, please make sure that all sets of teams are integrated well and understand the importance of keeping clean and up-to-date database at all times. Otherwise, imagine the downside – the cost incurred and the embarrassment drawn in for dispatching newsletters to corporate clients who have long moved on to a different organization.
And yes, this aspect takes into account intelligent and effective maintenance of the electronic database too. A lot more so now, when we all seem to exist in a virtual world and everyone is just a click away.
DOCUMENTATION DON - As a Communications Crusader, your work involves documentation, filing, maintaining archival backgrounders and reportage. You not only organize the publicity for your organization but must also share the coverage with the significant publics through media reports. Then, there are manuals and SOPs to be documented; collateral to be archived for future reference; press and general events to be kept record of; Best Practices to be chronicled.
In fact, most of your work is such that it needs to be systematically filed and documented for reference, training and as record management.
EVENTS ENTERPRISER - The Hotel PR Head is also the Chief Events Manager. There are hotel events that you plan either by yourself or with your Food & Beverage and Banqueting teams or with an Event Management Agency that you employ for a said event; all depending on the size and importance of the event.
Then there are certain internal events that you helm with the HR Department and as part of your Internal Communications Strategy. So, there would be art exhibitions, music concerts, sports days, golf tournaments, celebrity tennis matches or cook-ins, supper theatres, book launches, specialty speaker engagements, Children's day, charity auctions………….the palette is as checkered and vibrant as your imagination, creativity and your organization's stance.
-FOOD FAN About 50 % of your work centers on Food & Beverage Marketing. There are Press lunches and dinners to organize, F&B newsletters to produce, marketing collateral to develop, media talents such as chefs, sommeliers, bartending showmen to get interviewed, Press Releases and backgrounders to write, innovative food events to create along with the Kitchen's and F&B team – be it Progressive Dinners, Wine Dinners, Exotic Food Promotions or Country specific Food Festivals. Which means that you need to like the subject of food – not just as something that sustains you or that you relish in it's out of the ordinary avatar but also in its pedagogical relevance; understand the culinary nuances; know a sizeable amount about different kinds of foods, ingredients and cuisines. This knowledge should also encompass drinks and wines as an additional area of interest.
Additionally, you need to cultivate shades of a food stylist and hone your photographic eye so as to ensure that your food shots are special, uniquely shot and good enough to eat; because it is your food shots bank that will assist you in a whole lot of your marketing and PR initiatives.
GRAPHICS GROUPIE- In my career, I have had to develop websites and newsletters – external, internal and special, visualize promotional material, create invites, build up business communication manuals and develop standardization of communication and graphics used by the Hotel. This has helped me hone my designing skills and bond strongly with the design team, data operators, graphic specialists and the like. I have been fortunate to have worked with Brands that gave me a freehand for creativity and graphic representation so much so that I, often, wore a twin hat of an in-house Graphic Designer.
Recently, a job description for a Communications position with an international hotel giant significantly stated Photoshop as part of the key skill set in the desired candidate. So, inclination towards designing and graphics is something that will always stand you in good stead; either to do things on your own or even to be able to get the best out of your creative guys.
GUESTS GALVANISER - Guests are one of the key stakeholders for you. They stay in your rooms, they eat in your restaurants, they use your spas and fitness centers and they are your loyalty club members. So you must meet them frequently and get to know them. Every hotel has mini events such as GM's cocktails or one-on-one dinners planned for the long-stays, Annual parties for another set of guests, Year-end galas for yet another set and so on. You must be an integral component of it and be a part of the matrix known well by your guests.
One of the finest tricks I have learnt from the international General Managers I have worked with (and it is true that the foreign GMs, even South-east Asian for that matter, engage far more in this than their Indian counterparts) is to do Lobby duty. Just be in the Lobby during meal times or at the beginning of important events or in the evenings when guests return to their rooms and see how easily you begin to recognize guests, develop a rapport and seal a bond with them. I hope you enjoy my ABC of PR. I will run through the gamut of the remaining traits in Part Three of this article.
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About the Author
Aruna Dhir has recently taken a sabbatical after holding the position of the Director – Public Relations at The Imperial New Delhi. Prior to this, Aruna has worked with The Oberoi and Hyatt Regency heading their Marketing Communications. Aruna has also enjoyed a four year long stint with the Australian High Commission in the capacity of Media Relations Officer besides having been engaged in freelance work for National Television, Radio and FM. Aruna has been the first–ever Creative Writer for the Indian greeting cards giant – ARCHIES Greetings and Gifts Ltd. Aruna also dabbles in poetry and has to her credit two titles of Anthology published and marketed by Archies Greetings and Gifts Ltd. An alumnus of the Jawaharlal Lal Nehru University, she began her career as a freelance journalist in 1987 and has published her articles in major Indian newspapers. Aruna topped at the All- India level in her PG Diploma in Public Relations and Advertising. In 2001 Aruna represented India in the United States, as a Cultural Ambassador under The Rotary Foundation. Aruna has worked on several social awareness projects – People for Animals, Earthquake Relief, National Blind Association.
