demonstrations. Groups of 18 to 90 can
also participate in chef-guided cooking
challenges covering both cocktails and
food preparations, including guacamole,
salsa and ceviche.
Set within a historic brick warehouse,
the new Wild Acre Brewing Company offers
its air-conditioned 5,000-square-foot Tap
Room and connected outdoor beer garden
for events. Another recent newcomer,
Heim Barbecue & Catering, announced a
second location with an outdoor patio and
live-music stage in the new River District
for this year.
Introduced in 2014, the Fort Worth Food
+ Wine Festival is a tasty late March tie-in
for groups, featuring more than 100 local
and regional chefs and tastemakers.
In Irving, the menu is truly global.
“There’s literally a world of F&B expe-
riences here in one of the country’s most
diverse zip codes,” said Irving CVB Exec-
utive Director Maura Gast. “For visitors
to Texas, excellent barbecue, Tex-Mex,
Italian, seafood and traditional Asian.
“However, attendees’ palates can also
be intrigued by locally owned restaurants
serving the cuisines of the Himalayas, Nepal, Peru, India, Puerto Rico, East Africa,
Mexico, Argentina, the Mediterranean and
more,” she continued.
Gast also hails the Irving Convention
Center’s chef, Eduardo Alvarez, “whose
culinary expertise has had clients repeat-
edly coming back for more, always to
With “roots reaching deep into Tex-
as soil,” the contemporary Ranch at Las
Colinas offers technology-enabled banquet
spaces for groups of 10 to 150, with live
music in the popular event-capable Ranch
LAW (for “Land, Air and Water”), the
new buyout-capable signature restaurant
at the Four Seasons at Las Colinas, puts a
Slated to open this September, the
pedestrian-friendly Irving Music Factory
at Las Colinas will reportedly include more
than 20 restaurants. Anchored by an eight-
screen Alamo Drafthouse Cinema and
8,000-person capacity Live Nation Pavilion
indoor/outdoor concert hall, the enter-
tainment district is phase two of a 40-acre
mixed-use development anchored by the
Irving Convention Center at Las Colinas.
Slated for a 2018 opening, a new $110 mil-
lion, 350-room Westin brand convention
center hotel completes the district.
In Frisco, The Star, the new 91-acre
experience-driven World Headquarters of
the resurgent Dallas Cowboys, headlines
a dynamic and ever-expanding product
set. The continuing wave includes the new
300-room Omni Frisco. Targeting a summer 2017 opening, the property will connect to the Star’s 12,000-seat Ford Center
and offer 24,000 square feet of flexible
space, plus a pool deck with a reception
area for 400 people, and a restaurant serving new American fare.
“Meeting planners are always seeking
new ideas for off-site events, and we are
fortunate that we have a variety of options
to provide,” said Frisco CVB Executive
Director Marla Roe. “From unique connections with the Dallas Cowboys, via more
than 30 special meetings rooms at The Star,
to the upcoming National Soccer Hall of
Fame, offering breathtaking views of the
Toyota Stadium field, there is a little bit of
everything for our groups.”
LAW RESTAURANT, IRVING
What is Omni’s view of the evolving role that F&B can play in enhancing or even
defining group programs?
Groups are looking for a local experience when they choose a meetings destination. We
call it “local color.” At Omni Dallas Hotel, the design, decor, F&B, services and amenities
reflect the essence of Dallas. Our culinary initiatives are especially important to enhance
the overall experience. We customize our menus to fit each group’s needs and add a
touch of Dallas flavor to make it memorable. Unique culinary offers are expected when
selecting a venue, so it is becoming increasingly important to think outside the box to
create F&B programs that provide a level of quality that keeps groups wanting more.
How does F&B fit into the marketing and strategic positioning of Omni’s DFW
As no two Omni properties are alike, neither are our F&B programs. There are six different restaurants at Omni Dallas, plus four new restaurants alongside the property, each
offering a different flavor and experience to guests. It’s important to continue sharing that
message and bring excitement to the table, so to speak. It’s up to the F&B team to launch
the specials, bring the creativity and showcase the awesome local creations that we have
here in Dallas.
What is your approach to specialized F&B programming for groups?
Treating each client individually, we are always ready to customize for groups, meetings
and events at Omni. Through discussion and planning, we discover who they are, what
they want, their hot buttons, and how we can go above and beyond to make the event
special, and create the menus accordingly.
Q&A with Jason Weaver // Director of Food and
Beverage // Omni Dallas Hotel // Dallas