F & B : LOCAL SOURCING
The new American Craft Kitchen & Bar in the 2,019-room Hyatt Regency Chicago can seat 274 but is still committed to working with small , local vendors whenever possible .
Similarly , the Hyatt Regency Chicago operates on a grand scale as part of a major brand — the 2,019- room hotel has five restaurants and lounges , including the new American Craft Kitchen & Bar , which seats 274 . Nevertheless , American Craft highlights local ingredients such as Wisconsin Rushing Water Trout , and its menu identifies a number of local
As part of its commitment to local and sustainable seafood , the Ocean House in Rhode Island is partnering with Salt Water Farms in North Kingstown , Rhode Island , to provide deep-water signature Ocean House oysters .
producers including Miller Poultry in Orland , Indiana .
“ The relationships are more genuine ,” Executive Sous Chef Roberto Alicea says of working with smaller local vendors . “ It ’ s a personal phone call versus the email from the mainstream vendors . The mom-and-pop vendors care about your success because it translates to their success .”
Hands-on endeavor Of course , working with local producers — especially small vendors — comes with plenty of challenges , and limited quantities often are chief among them , particularly for a large hotel like Hyatt Regency Chicago . However , Alicea notes this is where personal relationships can help . “ You get the phone call letting you know there is a shortage , and they always have a backup plan ,” he says . “ Menu engineering also helps — not calling out items specifically , but writing on menus ‘ seasonal fish ,’ ‘ seasonal vegetables ’ or ‘ chef ’ s daily mixed greens .’”
“ We have found the prospect of working with a hotel that needs large quantities of product is initially very intimidating for small farmers ,” Max agrees . “ When we explain we will take only what they can provide and we can change an item as they run out , they become more comfortable . We work on being flexible and respecting the parameters of our artisan purveyors .”
Logistics present another common challenge , particularly in less developed areas of the world . The Nam Hai in Hoi An , Vietnam , obtains
54 HOTELS July / August 2013 www . hotelsmag . com