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New Food & Beverage Manager at Lodge on the Desert

TUCSON, AZ. May 15, 2017 – Lodge on the Desert is pleased to announce Justin Fitzsimons as the new Food and Beverage Manager. Fitzsimons comes to Lodge on the Desert with years of restaurant experience.

His experience has led him to positions as Head Chef, General Manager, and Chef de Partier in restaurants in Oregon, California, and Arizona. Now, his culinary journey has taken him to Lodge on the Desert, where he serves as Food and Beverage Manager.

Fitzsimons earned certification in Culinary Arts from the Apicius Culinary Institute in Florence, Italy, in 2005. Since then Fitzsimons’ life has been devoted to fine dining. Whether improving the overall guest experience as a general manager; creating menus, procedures, promotions, and hiring and training staff as a consultant for start-up restaurants; or preparing a range of dishes from French-inspired Italian cuisine to gourmet pizza, every aspect of Justin’s career has been focused on ensuring restaurant patrons enjoy exquisite food and a superlative dining experience.

About Lodge on the Desert An Arizona landmark and Tucson tradition since 1931, Lodge on the Desert is a 100-room boutique hotel appealing to leisure and business travelers alike. Situated on five acres in mid-town Tucson, AZ, against the majestic backdrop of the Santa Catalina Mountains, its charming hacienda-style accommodations and layout confirm that it is Tucson’s urban oasis and an Old Pueblo masterpiece.

Taylor Bentall
O: (520) 882-6262
M: (603) 801-9398

Coming Up In The August Online Hotel Business Review

Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.