Hilton Asheville Biltmore Park wins brand's highest food-and-beverage award

The Hilton Asheville (N.C.) Biltmore Park has been recognized with Hilton Hotels & Resorts’ highest annual food-and-beverage award for 2016. The property concluded the year with the highest overall guest-service scores in the areas of overall breakfast experience, overall restaurant lunch/dinner experience and overall in-room dining/room service experience, out of 281 hotels in the Americas region.

Known for its Southern-inspired cuisine, the Hilton partners with numerous local vendors to create menus for its signature restaurant, Roux, as well as its catering and banquet services. Executive chef Randy Dunn changes the menus seasonally to highlight locally sourced items such as Hickory Nut Gap Farms pork tenderloin with citrus rosemary butter, Three Graces Dairy and Cane Creek Creamery local charcuterie board, and Sunburst Farms trout with toasted almond pesto. The weekend brunch features breads from Annie’s Bakery, jams from Claire’s ABC Gourmet Preserves, grits from Lakeside Mills and Lake Lure honey. The LEED Silver-Certified property also features many sustainable practices, while utilizing Danny’s Dumpster for composting wastes and Blue Ridge Bio Fuel for recycling cooking oils. 

Opening in 2009, the Hilton Asheville celebrated its seventh anniversary in August 2016, and was also recently awarded the property’s seventh AAA Four-Diamond Award, as well as 11-straight outstanding quality assurance honors. Roux is open to the public for breakfast, lunch, dinner and weekend brunch. The hotel boasts over 4,500 square feet of indoor and outdoor venue space, with capabilities to host events up to 200 attendees.

Virtual Event

HOTEL OPTIMIZATION PART 2 | SEPTEMBER 10 & 24, 2020

Survival in these times is highly dependent on a hotel's ability to quickly adapt and pivot their business to meet the current needs of travelers and the surrounding community. Join us for Optimization Part 2 – a FREE virtual event – as we bring together top players in the industry to discuss alternative uses when occupancy is down, ways to boost F&B revenue, how to help your staff adjust to new challenges and more, in a series of panels focused on how you can regain profitability during this crisis.


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