F & B : HealtHy menus they want more healthy food options . We hope to start an organic garden next year to provide even more local , healthier ingredients .”
Other F & B programs have taken a more clinical approach to healthy menus , including the InterContinental Hong Kong , which launched its ihealth menu program in 2007 in partnership with Hong Kong Adventist Hospital . The menu , which showcases both Asian and Western dishes , addresses four global health concerns — heart disease , diabetes , hypertension and the need for antioxidants .
“ Our team wanted to create something innovative and to take a different approach from the traditional tasteless calorie-counting healthy menus one usually finds ,” says Nicola Canuti , executive chef at InterContinental Hong Kong .
Given the multidimensional nature of healthful eating , some chefs find the idea of giving an F & B program a nutritious facelift daunting . However , according to Kristy Del Coro , senior culinary nutritionist at SPE Certified , New York , a culinary certification and consulting program , even small changes in the kitchen can make a big difference to guests .
“ Hotels can start by looking at ways they can integrate more minimally processed ingredients across their menus , either by making more stocks , dressings and sauces from scratch or by creating more dishes centered around whole foods ,” Del Coro suggests . “ I recommend encouraging chefs to become more knowledgeable about nutrition and healthy food from credible sources so that they can be excited and inspired by the challenge of creating healthy dishes that are not lesser in terms of taste .”
“ Listen to your customers and learn what ’ s ‘ hot ’ in your community ,” recommends Adrienne de Vore , director of public relations at the Hyatt Regency Century Plaza in Los Angeles , which is home to Breeze Restaurant . “ We allow our chefs to experiment and make their own vegan cheese or ice cream . The best ideas come from those that live , breathe and eat it every day . Allow your team to experiment and listen to customer feedback . The return has been great .”
Given that Wyndham Hotels and Resorts aims to use locally sourced produce wherever possible , properties including Westward Look Wyndham Grand Resort and Spa in Tucson , Arizona , feature a chef ’ s garden .
The ihealth program at InterContinental Hong Kong , created in partnership with
Hong Kong Adventist Hospital , includes cheesecake made with organic tofu and soy milk . www . hotelsmag . com December 2014 HOTELS 35