United Kingdom
United States
Asia Pacific
Crowne Plaza spices it up with Redsalt
Crowne Plaza has added another proof point to its promise of being The Place To Meet with the introduction of Redsalt – a high quality steak restaurant concept currently being established in Crowne Plaza hotels across Australia.
Crowne Plaza is the first international hotel brand to introduce a premium grill concept en masse in Australia. While Redsalt has been primarily designed to cater to the large number of Crowne Plaza restaurant patrons with a predilection for aged, 100-day grain-fed organic and Meat Standards Australia Certified Grainge and wagyu beef, it will also offer a range of lighter dishes including fresh seafood and vegetarian options.
“The Redsalt concept was born from sales analysis that showed good quality steak is consistently the most popular item among Crowne Plaza restaurant patrons. Australia is among the best in the world when it comes to producing top-quality beef, and we have since established relationships with some of the country’s leading suppliers to deliver a dining experience to make every steak lover salivate,” said InterContinental Hotels Group’s Director of Food and Beverage Projects Australia, New Zealand and South Pacific, Rob Taggart.
“The introduction of Redsalt is another example of how we are addressing the wants and needs of our guests at Crowne Plaza. Everything at Redsalt has been designed to enhance this experience, from a range of mustards and relishes to complement our premium cuts through to room-temperature cheese platters to follow. Our signature red salt comes direct from the Murray River and is used to season all of our grill cuts – it’s something everyone should try!” Mr Taggart said.
Redsalt also offers a variety of chicken, lamb, pork, fish and vegetarian dishes. The concept has already been established at Crowne Plaza hotels in Darwin and Canberra, and additional restaurants will be introduced to Crowne Plaza Parramatta and Crowne Plaza Darling Harbour over the coming months. A fifth restaurant will be part of Crowne Plaza Hunter Valley, which is currently under construction and due to open in mid 2006.
Graham Muldoon
Tony from Gatto’s Pizza on Columbus’s Unique Pizza Trail
Sophia Hyder Hock on Global Social Inclusion in Tourism
Sustainable Tourism: Don Welsh on Community Values and Global Collaboration
Jane Cunningham: Enhancing European Engagement in Tourism
Kristin Dunne: Navigating Destination Strategy
Revolutionizing Mobile Connectivity: Boris Bijlstra on HUBBY eSIM
Capturing Glasgow’s Vibrancy: An Interview with Susan Deighan, Chief Executive of Glasgow Life
Lebua Hotel & Resorts: Rajan Khurana on Hospitality and Bangkok’s Charms
Sustainable Tourism and Growth: Insights from Chiravadee Khunsub from Tourism Authority of Thailand
Revolutionizing Travel: SmartSIM USA’s Dale Takio Unveils the Power of E Sims
TravelMole Interview with Hishan Singhawansa, Deputy CEO of Cinnamon Hotels & Resorts, Sri Lanka
Unveiling the Essence of Magari Tours: A Dive into Authentic Italian Experiences
Abercrombie & Kent hails $500 million funding boost
British Airways passengers endure 11-hour 'flight to nowhere'
CLIA: Anti-cruise demos could cause itinerary changes in Europe
Gatwick braces for strike
Co-pilot faints, easyJet flight issues ‘red alert’