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Tuesday, January 15, 2013

Hospitality Trends and Forecasts

A Prediction of How Hotel and Restaurant Trends Will Shape a New Reality in 2013

(San Francisco, CA—October 11, 2012) Andrew Freeman & Co. (AF&Co.), a leading hospitality and restaurant consulting firm based in San Francisco, is releasing Evolution: Revolution - a look at how hotel, restaurant, and marketing trends will shape the world of travel and hospitality in 2013. This comprehensive annual trend report taps into the pulse of top restaurants, hotels and hospitality marketing, identifying key influences in 2013.

Evolution: Revolution was developed by the AF&Co. team from a combination of close industry observations, coast-to-coast travel, discussions with industry experts, regular meetings with hotel and restaurant clients, conversations with press contacts, industry conferences, extensive media research and thousands of hours spent in hotels and restaurants around the country.

About Andrew Freeman.....
“I was born with a fork in my mouth”

For many the Bar Mitzvah marks the coming of age, for Andrew it marked the start of a long path in marketing and public relations. He grew up in New Jersey (exit 153A) and graduated from Montclair State University with a Marketing
Degree, paying his way through school by working at a travel agency and performing in just about every community theater musical in the area.

Along the way he has worked with some of the finest restaurants, hotels, personalities and products in the world, and has loved every minute of it! He counts eating out every night and staying at wonderful hotels as part of his job duties and dedicates himself to doing a great job.
In 2010, Andrew was selected by the Hospitality Sales & Marketing Association International (HSMAI) as one of the ‘Top 25 Most Extraordinary Minds in Sales and Marketing’.

Andrew's 2011 Trends predictions took the industry by storm, making it into

numerous publications and blogs. Andrew writes, “Move over cupcake,

make way for pie, as pies in all sizes move from the state fair to seriously
craveable fare. Decadence is endless with everything from savory, sweet, individual
deep-fried pies, bite-sized minis and even pies blended into shakes.”
He also predicts that Mom & Pop Shops, hot dogs and smaller portions will
be in vogue. Click here to check him out Andrew on talking
about how to optimize assets in the hospitality industry.
Here's a couple of note!
Box Steals -Package your party planning into special all inclusive deals. Offer out-of-the-box pre-packaged parties: weddings, birthdays, bar mitzvahs, etc. with inclusive pricing and all the details included.

A Wedding at the Renaissance Stanford Court

Example: Baker & Banker Bakery’s (San Francisco, CA) Cupcake Kit to Go gives you everything you need for your own cupcake decorating party; The Stanford Court Renaissance Hotel offers a special Wedding in the Box package including a ceremony “Under the Tiffany Dome,” cocktail reception, plated dinner, after party, a night for two in the Presidential Suite, and a bloody mary bunch for 50 the next day

Drunken Bar Snacks – The bar and the snacks are coming together with drunken bar snacks featuring classic bar foods flavored with ingredients from the bar. Just make sure to ask twice if you order the Scotch Egg.

Ex.: Campari infused popcorn at Perbacco (San Francisco, CA); Pigskin in a Blanket with house made Kielbasa, wrapped in pastry served with Dogtown Pale mustard and pickles along with a Dogtown Pale Ale at Aurea at the Renaissance Stanford Park Hotel (San Francisco, CA)



Michael Koenig

Chef de Cuisine
Aurea Restaurant,

Renaissance San Francisco Stanford Court

With nearly 15 years of involvement in the restaurant industry, Michael Koenig is no stranger to the kitchen.   Koenig enters a new kitchen as Chef de Cuisine at the Renaissance Stanford Court Hotel’s Aurea, a restaurant located in Nob Hill San Francisco that offers a delicious menu celebrating Bay Area and California cuisine. 

After completing a degree in Chemistry and Environmental Biology Studies at Michigan State University, Koenig began a love affair with food and was soon experimenting with different ingredients to create his own unique dishes. In 1999 he launched his career by leading the kitchen at Pasta Pomodoro as Manager and Corporate Chef Trainer. In 2001, Koenig became the Chef of Café Delluchi in San Francisco, running kitchen operations and developing new menu items and daily specials. 
After moving to Kuleto’s Restaurant in 2002, Koenig expanded his repertoire, becoming Sous Chef of the San Francisco eatery where he maintained preparation, quality, and presentation with a daily volume of approximately 1,000 meals per day.  Honing his ability to successfully create a fine-dining experience in large volume establishments, Koenig served as Executive Sous Chef at Scala’s Bistro for over two years, overseeing private dining and menu planning.  Transitioning to the South Bay in 2008, Koenig acted as Sous Chef at Palo Alto’s Restaurant Zibibbo and then returned to San Francisco a year later where until most recently acted as Grand Café’s Executive Sous Chef.
With his attention to detail, managerial prowess, and his love of fine food, Michael Koenig brings an indispensable skill set to the Aurea team.

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