F & B
Say
‘ cheers ’
Swissôtel Hotels & Resorts recently introduced the Vitality Meetings Package , focused on “ inspiring , motivating and energizing guests .” Drinks aim to please “ the most discerning palates ” and include alcoholic and non-alcoholic options , including ones with agave and spinach , and evening cocktails with Goji berries , turmeric and vanilla blends . “ During meetings , beverages act as the fuel to keep guests energized ,” says Lilian Roten , vice president of the Zurich-based brand . “ We also want to showcase our talented mixologists and create an emotional connection to the craft of Swissôtel colleagues .”
" Today ’ s business traveler looks for fun , healthy and inspiring menu options to keep them motivated and productive throughout the day . For groups , there is an increase in the need for creative team-building activities – especially by leveraging food and beverage ."
- LiLian Roten , SWiSSôteL HoteLS & ReSoRtS , ZuRiCH
A sAmpling of predictions for the future of hotel group cAtering progrAms :
" For both meetings and banquets , we ’ re seeing groups gravitate toward a more social and fun atmosphere . These events no longer call for ‘ go grab your name tag and sit at your table .’ It has become more about communal dining and mingling ."
- CHRiStian PLotCZyK , ViRGin HoteLS , MiaMi
" People are wanting to see and feel the experience ."
- MaRK MCDonaLD , MaRCuS HoteLS & ReSoRtS , MiLWauKee , WiSConSin
" Travelers , especially millennials , have little interest in eating what they would normally have at home while in a different region of the country . A meal is now much more than the food served – it is experiencing the region that you are visiting by sampling the cuisine indigenous to that area , preferably locally sourced to increase the authenticity ."
- CLay SPenCeR , KoKua HoSPitaLity , CHiCaGo
48 hotelsmag . com July / August 2016