The King David Wine Bar.
(photo credit: PR)
I recently met Haim Spiegel, director of food and beverage procurement at Dan Hotels, one of the stalwarts of the Israeli hotel industry.These days F&B managers in Israeli hotels seem younger, and the job itself has changed with time. It seems to be more of a firefighting role than it used to be. F&B managers can often be seen rushing from crisis to crisis wielding big bunches of keys, trying to keep the show on the road. Moreover, the position today seems to be just a stepping stone up the greasy ladder; today F&B, tomorrow Front of House. Old-school F&B managers, equally at home in kitchen and wine cellar, with a lifetime’s experience in the field, are not only rare but a threatened species.