F & B : HealtHy menus
michael reich , executive chef at JW marriott chicago , tries two dishes off the menu every day with staff , discussing things like whether the offerings contain common allergens .
On the horizon
HErE iS a SampLing Of prEdicTiOnS fOr THE nExT big TrEndS in HEaLTHy mEnu OffEringS :
trained to talk health
As consumers become more foodsavvy , F & B managers must ensure staff members are up to speed . No matter how organic , nutrient-rich or fresh a menu ’ s offerings , healthful food won ’ t sell without the support of a well-trained staff .
The first step toward a staff well versed in health is to build familiarity with the menu , especially new items . F & B staff should be able to bring a menu to life . If the hotel has a rooftop garden or the fish comes from a local river , staffers should have the language to tell guests the story , engaging them in the menu .
“ Sit with staff and have a meeting about [ new menu items ],” recommends Michael Reich , executive chef , JW Marriott Chicago . “ We try two dishes off the menu every day with staff , and we discuss things like how the dish was prepared , what organic means versus all-natural , or whether the dish contains common allergens .”
Guests who have food allergies or intolerances may ask detailed questions about how food is prepared , and staff should be able to respond confidently and patiently . “ To start the conversation , ask your staff about their health challenges and how they ’ ve dealt with them ,” recommends Corey Nyman , director of operations at consultancy The Nyman Group , Las Vegas . “ This breeds empathy . Also , make sure everyone has a full ingredient list for menu items and that they also know substitutions for ingredients that are common allergens .”
“ We continuously make sure that teams are communicating a guest ’ s special request or requirement to everyone involved in preparing and delivering the food ,” adds Fernando Salazar , vice president of F & B , Wyndham Hotels and Resorts .
“ Greens of all kinds , fresh herbs and grab-and-go food are all big . We want food we can identify and that imparts a sense of place — locally sourced food , and food that means something .”
– Corey NymaN , The NymaN Group
“ Guests will continue to want to know more about where their food is coming from . We ’ ll see fewer processed items and even more focus on natural , organic products — not only on food menus , but on beverage menus , too .”
– FerNaNdo Salazar , WyNdham hoTelS aNd reSorTS
“ Fresh kale served raw in a salad or cooked has taken off , and chia seeds are great because they are filling and rich in omega-3 fatty acids . I ’ m also experimenting with coconut oil in cooking .”
– miChael reiCh , JW marrioTT ChiCaGo
“ Juicing continues to be on the rise . We offer our guests a green juice to enjoy [ getting ] all that produce into their diets .”
– deNiSe roa , raNCho la puerTa
38 HOTELS December 2014 www . hotelsmag . com