F & B : BREAKFAST
Dawn
of a
new day
Hotels are waking up their breakfast menus with innovative offerings that are fresh , healthy , sustainable and cost-effective .
By Ann Bagel Storck , managing editor reakfast historically has not been a bastion of innovation for hotel F & B departments , but that is changing as this daypart begins to reflect many broader culinary trends such as local sourcing , concerns about health and the globalization of guests ’ palates . “ Breakfast is back ,” confirms Brad Nelson , vice president , culinary , and corporate chef for Marriott International . “ For many years it was kind of the lost meal period , or the meal period everybody took for granted , but I think there ’ s more interest in breakfast now .”
Renewed interest in breakfast doesn ’ t necessarily mean thinking completely outside the box , however . “ We have an emotional connection with breakfast , and we want great renditions of foods that make us comfortable ,” says Nishant Yadav , director of food and beverage for lebua at State Tower , Bangkok . “ Many hotels will experiment with
52 HOTELS January / February 2012 www . hotelsmag . com