HYATT REGENCY SAN FRANCISCO AIRPORT – BURLINGAME IS SERVING UP SUNDAY CHAMPAGNE JAZZ BRUNCH

Hyatt Regency San Francisco Airport – Burlingame has a reputation for serving up great spreads and Swiftwater Café continues that tradition with Sunday Champagne Jazz Brunch.

Sunday Champagne Jazz Brunch in Swiftwater Café

The popular Sunday Champagne Jazz Brunch features live jazz music and 75+ items in the hearty and colorful buffet. Available on Sundays from 10:00 a.m.-2:00 p.m., the sumptuous feast offers a wide array of choices, including, but not limited to:

• Seafood display
• Made-to-order omelets and pancakes
• Sushi
• Carving stations
• Gourmet waffles and breakfast classics
• Authentic specialty and local dishes
• Refreshing salads
• Dessert station filled with freshly created and beautifully decorated treats

The price for brunch is $46.00 for adults (13+); $37.80 for seniors (age 65 and older); and $23.00 for children (5-12).  Children four and under are complimentary.  Prices vary for holidays.

            For reservations and additional information, please call (650) 347-1234 or visit http://sanfranciscoairport.hyatt.com.

HYATT REGENCY SAN FRANCISCO AIRPORT INTRODUCES NEW FRONT DESK, CUSTOMER SERVICE TECHNOLOGY FEATURE

Hyatt Regency San Francisco Airport has just introduced a new technology feature, which aids in the privacy and convenience of the guest check in/check out process. 

The innovative product, HeadsUp FD, is a computer access solution, which uses proximity badges and RFID (radio frequency identification) to automate the manual login and logout process of the hotel’s front desk PC’s.  This allows front desk agents to quickly and securely get in and out of shared computers without constantly typing user names and passwords. The proximity badge is read when it’s held within three inches or simply tapped on an electronic reader RFID Reader. Each front desk agent is assigned their own proximity badge.

HeadsUp FD promotes compliance with data privacy and other security guidelines so that shared front desk workstations are more secure from prying eyes. The simplified user workflow naturally and elegantly modifies the user behavior, which is what leads to a more secure workflow. Without HeadsUp FD, the manual login and logout process of typing a user name and password takes more time, particularly in shared workstation environments where front desk agents are logging in and out multiple times per day.

In addition to the speed and convenience of this new technology feature, benefits include compliance with the hotel’s individual procedures and more security of guests’ personal information. Guests also benefit because HeadsUp FD users can provide a higher level of guest service by reducing time spent interacting with the computer, thus increasing the “heads up” time front desk agents have with their guest.

One of the top ten airport hotels in the country, business travelers and conventioneers staying at Hyatt Regency San Francisco Airport will certainly appreciate the convenience and reliability that HeadsUp FD offers.  Further, the hotel’s location as the gateway to Silicon Valley is perfectly suited to extend cutting edge services for today’s traveler.

“We are honored to have HeadsUp FD at Hyatt Regency San Francisco Airport.  Hyatt is a trend setter and innovator when it comes to technology.” said Neal Berz, President and Chief Executive Officer of MIS Computer.  "Our HeadsUp FD solution enables the hotel to enhance the quality of guest service, giving front desk agents more heads up time with their guests, improving agent satisfaction and workflow efficiencies and facilitating agent compliance with security and privacy regulations such as PCI.  Our customers also report that it helps them decrease security risks associated with 'piggy-backing' (two agents sharing the same computer session).  HeadsUp FD replaces the need to manually log in and log out multiple times per day with an easier and more convenient, secure tap of the badge for quick access to their own unique user session."

Reservations and Information

For hotel reservations and additional information, please call (650) 347-1234 or visit http://sanfranciscoairport.hyatt.com.

Hyatt Named a Recipient of 2013 Gallup Great Workplace Award

According to Robb Webb, Chief Human Resources Officer for Hyatt Hotels Corporation, "I am thrilled proud to announce today that Hyatt has been named a recipient of the 2013 Gallup Great Workplace Award."

 

This is the second year Hyatt has received the award, which is based on the most rigorous workplace research ever conducted. The
Award recognizes the best-performing workforces in the world, and Hyatt has been chosen for our ability to create a
productive and engaged workplace culture.

 

In a given year, Gallup partners globally with approximately 350 companies to actively measure their workplace
engagement. This equates to more than 7.8 million survey respondents and more than 1,024,000 workgroups across 179
countries annually. Of these participating companies, approximately 10% earn the Gallup Great Workplace Award. For us to
once again earn this recognition is a testament to each of our associates who makes a difference in the lives of our guests and
colleagues each and every day.

 

Webb continues, "Every time we walk through the doors of our hotels or offices to begin our days, and every time we engage with one another,
building and sustaining a positive experience at work for our colleagues around the world is our priority. Thank you for your
ongoing commitment to making Hyatt such a great workplace."

HYATT REGENCY SAN FRANCISCO AIRPORT – BURLINGAME ANNOUNCES PRESTIGIOUS AWARD FOR ASSISTANT HUMAN RESOURCES DIRECTOR

As the best in class hotel in the San Francisco Bay Area, Hyatt Regency San Francisco Airport is committed to the community and is proud that the hotel’s Assistant Director of Human Resources, Debbie Orita, was recently honored at the Peninsula Recognition of Passionate Service Awards.

Hosted by the San Mateo/Silicon Valley County’s Convention and Visitors Bureau, Debbie was the recipient of their first annual Community Service Award and the prestigious recognition was richly deserved for Debbie’s dedicated service to Canine Companions for Independence (CCI).

CCI is a non-profit organization that enhances the lives of people with disabilities by providing highly trained assistance dogs and ongoing support to ensure quality partnerships. Most recently, Debbie successfully raised Oahu, a beautiful black Labrador/Golden Retriever mixed puppy that the entire Hotel came to love. Debbie selflessly donated her time in training Oahu for 18 months (April 2011-November 2012), teaching Oahu up to 30 basic commands in preparation of the next series of training from CCI’s professional dog trainers…the end goal being to become an assistant for a person who has a special need. There could be no long, relaxing evenings for Debbie as she could not spend more than 4 hours away from Oahu at a time.  Also due to the demanding time constraints, Debbie brought Oahu to work to care for her every day. Of course many hotel associates enjoyed the benefits of having a dog to visit and play with during the day, but Debbie’s associates did not experience the immense responsibility that she happily assumed as a puppy raiser for CCI.

Debbie comments, “I volunteer with CCI because I love dogs and it’s also a good opportunity to work with animals who provide a great benefit for someone who has a disability.”

According to General Manager Keith Butz, “One of the great advantages of working at Hyatt Regency San Francisco Airport is that our associates are encouraged to get involved in community service.”  He continues, “We are very proud of Debbie’s achievements and hope that all of our employees feel compelled to exercise their passions for community service as well.”

HYATT REGENCY SAN FRANCISCO AIRPORT IN BURLINGAME IS SERVING UP SUNDAY CHAMPAGNE BRUNCH FOR RUSSIAN-EASTERN ORTHODOX EASTER

Hyatt Regency San Francisco Airport in Burlingame has a reputation for delighting guests with the Bay Area’s best Sunday Brunch as well as its appeal to a vast Eastern Orthodox clientele.  So, for those who celebrate the Eastern Orthodox Easter tradition, which will be observed on Sunday, May 5, the hotel is featuring an expanded menu including traditional Russian Easter favorites alongside live jazz entertainment.

Popular for any Sunday of the year, the hotel’s special occasion Champagne Brunches feature seasonally inspired creations that are in keeping with the hotel’s sustainable and local approach to eating.   Some of the featured items on the May 5 buffet include:

• Seafood display with Spiced Peel and Eat Shrimp, New Zealand Green Lip Mussels and Oysters; Hand Rolled Maki Sushi and House Cured Gravlox)
• Locally grown creative Spring salads
• A large variety of meat and fish stations as well as specialty entrée options
• Made-to-order omelets and Eggs Benedict
• Belgian-Style Waffles and Cheese Blintzes with Warm Strawberry Sauce
• Dessert station filled with freshly created and beautifully decorated treats, including Warm Bread Pudding with Vanilla Anglaise; Assorted European Pastries, Cakes and Flavored Mousses; and Caramel Pecan Bars
• Eastern staples such as festive hardboiled colored eggs in bright colors and Paska Easter Cake

The May 5 Eastern Orthordox Easter Brunch is $42.00 for adults (13+) and $21.00 for children (5-12).  Children four and under are complimentary.  Seating for brunch is available in Swiftwater Café, set in the hotels’ signature nine story Atrium from 10am to 2pm.  For reservations and information, please call (650) 347-1234 or visit http://sanfranciscoairport.hyatt.com.

What’s For Dinner?

When it comes to weddings, there are so many details that are taken into account. The décor, the music, the dress, the colors, invitations and the lists go on. However, there are always a few primary elements that leave a lasting impression on guests. Let’s face it, everybody walks away talking about the look, feel and sounds of the reception, but most importantly, the food.

For centuries, food has been at the center of all occasions, including social events, family gatherings and especially marital unions.  So, in order to execute a successful wedding, the food must be nothing shy of spectacular.

The Chefs at the Hyatt Regency San Francisco Airport place a particular focus on the food. Realizing that the menu is critical, the culinary team “feeds” the taste buds with their creativity and flavors of the season. Our Chefs find local, season and fresh ingredients to develop a menu that leave guests begging for more.

A few of the hot summer menu trends include:

·         Fresh and local – brides are leaning more toward healthier yet delicious options that will leave their guests full, but not unable to dance the night away.

·         Dessert stations in addition to wedding cake – bite size, mini desserts are trending…from cake pops to mini-crème brulee along with the bride’s and groom’s favorite candies.

·         Popcorn – believe it or not, this salty snack is making its way as a post-dinner delight to balance the sweet and salty cravings of the evening.

·         Refreshing watermelon cocktails – watermelon is working its way up on the cocktail scale. This refreshing fruit is making it to the bars and cooling down guests between the cocktail hour and the dance floor.

·         Smaller portions – sometimes guests can have it all ~ with smaller entrée portions, guests are given the opportunity to try more food items “tapas style,” especially with the finger food during the cocktail hour.

Checkout a few of these websites to see what’s trending for weddings this summer:

http://www.bridalguide.com/planning/wedding-reception/wedding-trends-for-2013?page=0,5

http://3d-memoirs.com/category/weddings-2/10-hot-wedding-trends-for-2013/#axzz2Nf1Ywzhg

Helping Hands with Hyatt

A magical day is only as special as the hands in the pot that ensure all goes off without a hitch.

At the Hyatt Regency San Francisco Airport, our team has an exceptional reputation for producing memorable celebrations that leave lasting impressions on our guests and their loved ones.

But we can’t take all the credit. While our experienced banquet staff, hard-working convention services team, delightful chefs, and seasoned catering managers place a high priority on designing the perfect wedding, we rely just as heavily on the vendors with which we partner.

We realize as a hotel, there is only so much we can provide for our guests. So, over the years, we have developed relationships with like-minded vendors we find just as reliable, hard-working, and caring as our team.

This is why we do our best to make it easy on brides to select from a preferred vendor list so they can stay on trend.  With our partners, we are also able to ensure that our guests receive only the best service from everyone they come in contact with, whether it be references for DJ’s, décor vendors, professional wedding coordinators, the in-house AV team, photographers, you name it.

With our unlimited resources for information and vendors, our job does not end with servicing on just the hotel side, but with all the partners that help create your special day.

It’s our passion and commitment that this once-in-a-lifetime celebration is given all of the care you deserve.