Hyatt's food and beverage outlets attract outbound Middle East travellers

With two restaurants - Park Hyatt Philadelphia's XIX and The Blue Duck Tavern of Park Hyatt Washington - being chosen for Conde Nast Traveller magazine's 2007 Hot List, Hyatt continues to assert its industry leadership position while quickly establishing trends for diners around the world.

The excellence of F&B outlets is a primary consideration for outbound Middle East travellers according to Frank Ansel, Vice President, Food and Beverage, Hyatt International.

"Hyatt does food and beverage exceptionally well across all our properties, and Conde Nast Traveller magazine knows fine dining as well as any international group. So, to be recognized so prominently for our superior levels of service, uniqueness of our interior designs, and authenticity and presentation of our dishes is a great honour for Hyatt," said Ansel.

"Middle East travellers are particularly interested in an authentic dining experience, and they know that Hyatt can deliver that on a consistent basis, regardless of the size or style of dining outlet."

To ensure that Hyatt guests experience the sights, sounds, smells, touches, and tastes of its innovative F&B outlets, Hyatt has introduced a guest approach which calls on its employees to attend to every possible detail that could enhance a diner's overall experience.

Hyatt puts emphasis on the importance of creating an emotional attachment to its guests by magnifying the sensory experience but also creating a richer, more exclusive menu in all its bars and restaurants.

"From a cheese cellar in Park Hyatt Buenos Aires to a nine-outlet food emporium at the Grand Hyatt Moscow, we are pushing the boundaries of contemporary F&B offerings. We always want to be conceptually different from other international hotel groups with which we compete, but, more importantly, we want to be seen as authentic, warm, passionate, and in touch with the needs, aspirations, and wishes of our valued guests," concluded Ansel.