Hilton Management Services' (HMS) acclaimed Food & Beverage division – serving 22 million guests per year – works in partnership with some of the industry's leading lights, such as the famed Napa Valley chef and restaurateur Donna Scala at Hilton Orlando Bonnet Creek and celebrity chef John Besh at the Hilton New Orleans.
Exclusive to our portfolio is a talented ‘Restaurants Concept’ department, which provides ad hoc restaurant and prototype concepts to all of our hotels. HMS Food & Beverage operations are in concert with instantly recognizable restaurant concepts such as Morimoto, Serendipity, Drago’s, Fox Sports, Benihana’s, Spruce, Bali Steak & Seafood, and Palm Steak House.
Hilton Food & Beverage delivers:
- Menu development
- Training
- Financial auditing
- Project management
HMS oversees all aspects of Food & Beverage quality and service in order to maximize profits and maintain superior F & B controls. Whether you are looking to deliver a positive dining experience or work closely with the Hilton Restaurant Group to present a stand-alone concept, our goal is to achieve the perfect balance between guest satisfaction, revenue and profit while simultaneously enhancing the image of your property.
