Caribe Royale Orlando’s massive $160 million renovation project upgraded all areas of the property, including several new food and beverage venues designed to set the resort apart from the crowded Orlando hotel market.
Management wanted new food and beverage offerings to appeal to both corporate and family guest segments, so they brought in Executive Chef David Hackett, a 45-year hospitality veteran and the executive chef at luxury hotels and resorts for the last 25 years.
Being an independent property offered Caribe Royale Orlando the chance to set themselves apart from more corporate hotels. “When I was with the big-name brand, they kind of tie your hand behind your back—you have to use specific vendors. You have to use that frozen chicken breast. You have to use that specific salad dressing," says Hackett. "Being at Caribe Royale Orlando allows me to be much more creative, using a variety of vendors for the best local ingredients.”
Hackett said the various venues at the resort work with a variety of food and beverage purveyors, with a focus on local, fresh, seasonal ingredients as well as a large procurement company for the more broadline, basic ingredients. The resort doesn’t often have much crossover between its F&B venues, either—aiming to specialize each venue with a unique menu.
For example, the Stadium Club, a high-tech and immersive sports bar and entertainment destination, serves elevated versions of classic favorites by Celebrity Chefs Janine Booth and Jeff McInnis. Menu offerings include wings, pizzas, burgers, meatloaf, grilled cheeses, and more. The venue exceeded management’s expectations and is getting about 20-30% of its customers outside of the hotel.
For a deep dive into all of Caribe Royale Orlando's newly revamped F&B options, read the full article at Hotel Management!
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