Thistle Hotels group is to overhaul its food and beverage offer at its 49 properties.
Dino Michael has joined as food and beverage director with the task of modernising the food and improving profit at Thistle and Guoman hotels.
Michael has moved from child-friendly restaurant chain Giraffe where he prepared systems for the groups rapid expansion and it first franchise operation at London Heathrow airport.
He will report directly to Thistle’s chief operating officer Beverley King.
King said: “Whether it’s a great cup of coffee or a spectacular banquet, our aim is to provide a premium food and beverage product and a premium operational standard.”
Earlier this year, chef Gary Rhodes was bought in to oversee the brasserie and fine dining operation at Thistle’s luxury Gouman Cumberland hotel in London.
By Chris Druce
Get your copy of Caterer and Hotelkeeper every week - click here to subscribe and save 25%.