4. Astir Palace ResortWestin Summer outlets
• Pool Bar, our poolside bar
with refreshingly and healthy fresh
juices, drinks and cocktails,
sandwiches, salads, snacks and ice
creams – opens mid May till end of
September
• Kymata, our summer indoor
venue with terrace on the pool
area. Kymata features a full buffet,
live show cooking, with heart
healthy salads and SuperFoodRx
dishes in all sections – opens June
to mid September
5. Astir Palace ResortArion LC Summer outlets
• Ski Bar, our beach bar
with fresh juices, drinks and
cocktails, sandwiches, salads,
snacks and ice creams – opens
mid May till end of September
• Taverna 37, our
authentic Greek Taverna
overlooking the beach, with
numerous traditional mezze
specialties, fresh fish, meat
dishes, and refreshing desserts
– opens mid May till end of
September
7. Astir Palace Resort
Our successes 2010……….
• Poseidonia– a 12 days major
event in the shipping industry with event up
to 3000 invitees. We received excellent guest
comments as well as from many organizers
on behalf of leading shipping companies for
the outstanding execution of their events
• Al Fresco– we created a new a la
carte restaurant with healthy, SuperFoodRX
and traditional Italian dishes to cater for
guests & families visiting the resort
• Taverna 37– we went back to
basics in this seaside taverna and prepared
the most authentic and popular mezze and
dishes, with emphasis on fresh local
products and fish. We have received many
excellent comments from our regular and
new guests – Our goal was to be “The Best
Taverna in Vouliagmeni” and all involved
ambassadors have embraced and taken
ownership of this idea
8. Astir Palace Resort…….still more…….
• 4th floor, Executive Lounge –
we have started early summer with a
new and wider selection in food
offering, both for breakfast and cocktail
hour
• Egg station, We have
introduced in the early summer a Live
Cooking unit in the Alia Restaurant,
resulting in having an increased guests’
satisfaction as we offer now freshly
cooked egg items for breakfast and
other live cooking items when the buffet
is used for bqt events
• Kymata, We have made some
changes to the Kymata Restaurant
buffet in order to be more compliant
with our HACCP program, allowing at
the same time for guests to enjoy food
at the correct temperatures, as well as
clean lines, refreshing aesthetics &
improved presentation of the buffet
9. Astir Palace Resort…..and ……more….
• The Grill Roommenu was
reviewed and readjusted during March with a
menu that reflect more the Mediterranean
and Greek flavors, rather than French/Central
European
• During 2010, and with exception
of a special food promotion such as the Thai
Festival, all food items/menus have been
created and delivered without the input of
external chefs/consultants, and guests’
general comments have been very positive to
the changes in menus and new dishes that
we have introduced
• Alia Brasserie, We have
adjusted the Alia brasserie / lunch with only
Mediterranean flavors and some very
traditional Greek food items and concepts
• Amenities, We have re-worked
the room amenities with Traditional Chios
Mastixa items, as well as reviewed the
selection of plated food amenities, sweets,
canapés, & fruits
10. Astir Palace ResortDepartmental Goals for 2011
Embrace and bring our
Westin & Luxury Collection
brands to life with energized
associates, great service and
outstanding products
11. Astir Palace ResortDepartmental Goals for 2011
• Review our Westin product to reflect the brand in all Food & Beverage
areas with additional SuperFoodRx items and recipes, with the
use of organic products, specialty breads, specific Westin bqt menus,
a staff cafeteria offering that reflects the brand, increased
SuperFoodRx breakfast items and fresh self-made juice station,
as well as “Westin” oriented food amenities and pastry items
12. Astir Palace ResortDepartmental Goals for 2011
• At the Arion LC we will focus to
Authentic Luxurious Greek
Food products and recipes, with
dishes specific to certain areas,
like koulouri Thessaloniki,
trigona Panoramatos, tomato
keftedes from Santorini,
traditional nestle pie, pumpkin
pies, apaki from Crete, loundza
or halumi from Cyprus, recipes
with mastixa from Chios.
Basically we will “virtually” re-
visit many regions of Greece,
take the best products,
concepts and recipes and
implement as much as possible
of luxurious classics into our
food & beverage outlets, adding
a twist of creativity
13. Astir Palace ResortDepartmental Goals for 2011
• Innovate and be creative in our Bqt
products, new props, buffet cubes &
presentations.
• Create some unique experiences for
our guests through brand specific,
creative and perfectly executed F&B
Promotions
• Increase our Culinary & F&B media
exposure & be recognized by the
Athenian society and owners as
being within the top 3 in Athens for
excellence in F&B products,
creativity and service delivery
• Increase the collaboration and
sharing of information between
Westin and Arion LC as to food
products and technical skills
amongst the teams
14. Astir Palace ResortDepartmental Goals for 2011
• Be recognized as the preferred employer in the region
and be know for keeping our promises to associates,
guests and shareholders
• Implement a fully functional store and outlet sales
management and inventory systems
• Provide all culinary employees with a concrete and
realistic development plan
• Achieve Westin and Arion LC food related and composite
15. Astir Palace ResortDepartmental Challenges
• Astir Palace operates like a seasonal City Resort with a very different
level and type of business during the winter and summer months. The
time period to train seasonal employees is very limited and creates as
well some inconsistencies in our product production and delivery. One
solution to remedy to this can be to hire the same seasonal
employees year after year; however the downside to this process is
that none of those employees can fully embrace the Starwood values,
as by mid-season they need to start again the search for a winter job.
The other downside to this process is that seasonal employees have
limited personal growth opportunities.
16. Astir Palace ResortDepartmental Challenges
• At both Westin & Arion LC some restaurants areas are not directly connected
with their respective production areas, resulting in coordination challenges, ie
Al Fresco summer, Westin Pool Bar, Alia Lounge and Restaurant
• Purchasing & Outlets are not operating through an electronic inventory
system, therefore creating additional tasks in order to maintain control, place
orders and take inventory.
• Outlets service & kitchen production is not working with an electronic order
placing system, resulting sometimes in delays & miss-understandings, mix up
in orders priorities and wrong timing of food delivery.
17. Astir Palace ResortPeople & Team Development
• Create opportunities for employees to move up the ladder and consider a career within
Starwood in Greece or beyond borders
• Encourage associates to think beyond their personal borders
• Encourage associates to take individual initiatives and responsibilities
• Openly share all information and maintain monthly meetings
• Arrange for technical training opportunities and professional visits
• Become more active in the regional professional communities, with Starwood culinary presentations in schools
Coach and assist associates to reach their goals
18. Astir Palace ResortPeople Challenges
• Financial situation in Greece - all associates are very hurt by the
current economic situation and all associates know of a family
member, friend or neighbors whose life has been seriously troubled
by the current events. It will take some time to restore confidence for a
the new cycle of job creation and a brighter future
• Most associates are cautious towards their career prospects and put
a very high value on job security
19. Astir Palace ResortCurrent & Pending Projects
• Chocolate Promotion
Westin Sofa bar
February 2011
• Thai Festival
Westin Blue Hytra
March 2011
• Spanish Festival
Arion LC Grill Room
May 2011
20. Astir Palace ResortCurrent & Pending Projects
• Kymata restaurant – new kitchen design, construction and
implementation of a Live Stations Concept Restaurant
• Pool Bar – relocation from the present area to the upper
terrace of Kymata
• 2011 pre-season F&B Promotions and Festivals –
Chocolate, Thai, and Spanish
• Preparation for summer outlets, hiring and implementation
of 2011 menus
• BQT – review & proposal for a rejuvenated product,
tables, decorations, props
Westin & Arion LC – bring the brands to life
