FOOD & BEVERAGE
Marriott ’ s new tomato , kale , feta , egg white frittata and sausage , egg , cheese whole wheat bagel
The Christmas brunch setup at The Peninsula Chicago
it is one possible future for hotel buffets .
The semi-buffet , Laublichler-Pichler says , has more advantages than a traditional buffet in that the food is cooked fresh to order for the guests , there aren ’ t as many touch points , and food waste is reduced , which also controls the costs .
“ The semi-buffet will be a scaled back affair compared to our previous , extensive breakfast buffet ,” says Ingo Stöneberg , executive chef . “ The semi-buffet will only have a limited selection of the items , and there will be an increased focus on the guest ordering freshly prepared dishes of their choice . We will have different food stations at our food court with individual cooking areas .”
76 hotelsmag . com January / February 2022