Silversmith Hotel Introduces Sensory Direct F&B Concept
Friday July 11th, 2014 - 9:57AM DKM
| | | | | | | | | | |
These are shortcuts to your favorite social networking and bookmark sites. Add this story to your Facebook page, del.icio.us, DiggIt, and many others!
CHICAGO—Silversmith Hotel is reconcepting the in-room dining experience through the introduction of Sensory Direct, which offers delivery of cuisine available at Adamus, the hotel’s lounge and restaurant.
“At Adamus, we aim to provide a culinary experience full of fresh tastes and bold flavors,” commented Executive Chef Nelson Erazo. “Tired travelers may want to enjoy a fantastic meal in the comfort of their guestroom, quickly delivered to their door without the hassle of room service set-up. With Sensory Direct, we provide the same flavor-packed experience complemented by convenience.”
Sensory Direct provides the fare with express delivery, making it an option for business travelers on the go or guests touring the city. The concept follows Silversmith Hotel's recent completion of a multimillion-dollar renovation that included public spaces, guestrooms and Adamus, which was developed by Ted Peters, culinary director of Remington Hotels, Luxury Division.
As part of a collection of luxury hotels and resorts managed by Remington Hotels, the 144-room Silversmith Hotel was built in 1896 one block west of Michigan Ave.
Tags: Silversmith Hotel • Sensory Direct • Remington Hotels • Hospitality • Guest Facing • F+B • Operational •
For the past few years, the talk of The Lodging Conference in Phoenix had been focused on the economic recovery, solid industry projections and “cautious optimism.” With the word cautious no longer necessary, the economic outlook took a backseat this year to the seemingly unending parade of new lifestyle brands.