Name: Cristian Vasquez
Title: Food and Beverage Director
Company, city: The Westin New York Grand Central, New York
Number of employees: Approximately 100
Recent project: We implemented a new point-of-sale system that improves guest service by making it easier for associates to input orders for the restaurant, bar and room service.
First job: Food and beverage intern, Atlantic City Trump Hotel and Casino
Little-known fact about you: I love the outdoors. I compete in Spartan Races, an obstacle-course challenge that tests strength and endurance.
Your Business
Essential business philosophy: Treat associates the way you expect them to treat guests. Happy associate = happy guest.
Best way to keep a competitive edge: Stay aware of what competitors are doing by experiencing it firsthand, and use that insight to continuously improve what you offer your guests.
Yardstick of success: Success goes beyond hitting targets — it’s about learning from mistakes. If I’ve given 100 percent effort to a project, I feel accomplished regardless of the outcome.
Cristian Vasquez as a Traveler
What is the most important item you take when traveling? An extra pair of contact lenses; I once tore a lens on vacation and spent the week wearing only my left one.
How do you spend your time on board? Enjoying a glass of red wine and an in-flight movie.
What is your favorite restaurant in the world? Daniel by Chef Daniel Boulud. It serves modern French cuisine with an American touch, boasts one of New York’s best wine lists with more than 2,000 bottles, offers an incredible seasonal menu and delivers exceptional service.
What is your favorite destination in the world? Dominican Republic
About The Westin New York Grand Central
Tell us about THE LCL: Bar & Kitchen, the hotel’s on-site restaurant.
THE LCL, short for “local,” features creative cocktails and a seasonal menu in a modern, nature-inspired setting. The concept emphasizes local and small-batch products: regionally brewed craft beers, small-batch spirits and market-fresh ingredients, including produce from our rooftop garden. The menu combines globally influenced wines and a rotating selection of classic and modern cocktails with a comfort-food focus, offering signature items like deviled organic eggs, the LCL LaFrieda burger and kale salad. In the mornings we serve Starbucks coffee, fresh juices and grab-and-go items. The dining room design draws on natural materials — vertical walnut planks, soft reflective glass and an illuminated “forest wall” that shifts ambiance from day to night.
What can hotel guests expect from the property’s food and beverage experience in 2015?
Weather permitting, guests can expect a broader variety of fresh, organic vegetables and salads from the rooftop garden this summer. We’re planning more interactive food stations for banquets and catering to create memorable, participatory experiences. A room service program that lets guests order through an in-room smart TV is also in development. At THE LCL, we’ll keep experimenting with new cocktails and expanding the menu with innovative dishes while maintaining the comfort-food options guests appreciate when they’re away from home.
What do you see as the latest trends in on-site dining in the hotel industry?
To reduce cost and labor, many properties will likely expand restaurant offerings to include grab-and-go service across meal periods, which could reduce or replace traditional room service. Grab-and-go and made-to-order items offer guests more variety and fresher, healthier choices while also encouraging foot traffic to bars and restaurants. This approach can boost bar revenue by inviting guests to dine on-site or pick up an item to enjoy in their room.