Healthy choice
Swissôtel Hotels & Resorts ’ Vitality offerings for meetings take a simple , straightforward approach to healthy fare .
A growing number of hotel companies are subscribing to the idea that healthy meetings business is linked to healthier menus . Mövenpick Hotels & Resorts , Glattbrugg , Switzerland , earlier this year debuted “ Food for Thought ” menus as part of a new global meetings and events program . The emphasis is on seasonal items ; local , organic or Fair Trade produce ; adaptations for special diets ; and overall healthier fare . “ Consuming a fruit snack or a freshly made vegetable drink versus a jam-filled doughnut or fried snack keeps guests
“ Hoteliers are really looking at meetings and catering differently ,” says Corey Nyman , director of operations at Las Vegas-based consultancy The Nyman Group . “ In the past , you could just roll out chafing dishes and have the same banquet menu 365 days a year . You can ’ t do that anymore .”
“ Adaptability is very important ,” notes Frank Kren , food & beverage director at Meliá Hotel Atlanta . “ One of the most successful events we had
far more alert during meetings ,” notes Peter Drescher , Mövenpick ’ s vice president , food and beverage , for the Middle East .
Alila Bangalore , India , follows a similar philosophy in distinguishing its meetings offerings , with breaks such as “ Bananarama ” featuring steamed banana and coconut dim sum and banana-and-caramel smoothies , or “ Mango Medley ” offering mango-and-nut crumble and green mango , cinnamon and shrimp samosas . “ Our meetings breaks have a real edge of distinctive healthy fare ,” says General
Manager Pranav Patel .
Yet another example comes from Swissôtel Hotels & Resorts , Zurich , which has implemented its Vitality Programme in several stages over the course of this year , including in the meetings and events area . Vitality menus are based on the athlete ’ s diet formula that each dish consists of 20 % proteins , 55 % carbohydrates and 25 % fat . For meetings in particular , elements such as breaks take a wholesome approach with smoothies , fresh fruit and light finger food . However , there is some indulgence , too , as Swissôtel has also partnered with a Swiss chocolate brand for afternoon coffee breaks , albeit for chocolate selections not oversaturated with sugar , notes Executive Director of Food and Beverage Stephane Franchini .
“ Basically , it ’ s fresh , it ’ s colorful , it ’ s simple and it ’ s straight to the point ,” Franchini says of Vitality . “ You don ’ t have to be complicated to surprise people . I think the big ‘ wow ’ is the simplicity of it .”
required authentic Mexican food . We had the client wanting to bring product from Mexico , and we incorporated that .” In addition to peppers and cheeses from Mexico , Kren explains , the hotel used bilingual signs , Mexican beers and rustic picnic tables .
And the success of group business is more crucial than ever , Kren adds . “ Groups are served more efficiently than masses of transient guests ,” he says . “ Both sets are very important , but your bread and butter — particularly in a trying economy — is groups and meetings and events .”
Destination dining In the battle to be distinctive , many properties are taking their unique spaces and settings and pairing them with equally memorable menus . The Dorchester in London last year reopened The Ballroom following a restoration of its original 1930s design . In addition to design details such as new handmade Champagne-toned carpet and custom-made Venetian drapery , The Ballroom can provide à la carte dining for up to 500 guests — not to mention personal consultations with chefs from around the world . “ We have clients who like to be able to speak to the chef himself to know he is familiar with a certain type of cuisine ,” says James Partridge , The Dorchester ’ s director of groups and events . “ So , for example , an Indian client may consult directly with our chef Uday Shankar to have a more personal experience .”
The PuLi Hotel and Spa in Shanghai also boasts a fresh events space — earlier this year , the hotel transformed its top floor into multi-functional space with an outdoor patio offering 360-degree views of the city . Similarly , Meliá Hotel Atlanta recently unveiled Sky Twenty-Five , a 25th-floor event space where besides panoramic views of the Atlanta skyline , groups can enjoy menu items such as tapas that draw upon both the brand ’ s Spanish heritage and the hotel ’ s location in the U . S . South . “ One of our more popular tapas offerings is the mac and cheese and pulled barbecue pork served in a china spoon ,” Kren says .
Trump International Hotel & Tower Toronto caters to small groups with its executive suites , which each include a full kitchen where chefs can handle last-minute requests and create individualized menu selections . Plus , for both big and small groups , the hotel ’ s Chocolate Lab crafts one-of-a-kind confections , often to be paired with ice wines from the nearby Niagara-on-the- Lake region . “ We ’ ve had some parties where the chocolate display has been nothing short of spectacular ,” notes Director of Sales and Marketing John
48 HOTELS December 2012 www . hotelsmag . com