F & B
BREAKFAST BOWLS
Breakfast is hot . But not just any breakfast . It ’ s gotta be freshly made , seemingly healthy , served in a bowl and available to go .
What ’ s an appealing breakfast bowl ? Make the item stand out on the menu . Take Hyatt Times Square ’ s T45 restaurant ’ s bowl , featuring scrambled eggs , chicken sausage , spinach , quinoa , farro , tomato and mushroom — it ’ s the only time the trendy ancient grains appear at breakfast . Or the La Jolla , California-based Omni La Costa ’ s breakfast burrito , which comes with three tortillas , allowing guests to fill their own or share . Chefs at each restaurant say these are both top sellers and higher-margin items .
Breakfast bowls can offer guests compelling options versus local fare . “ It ’ s about providing a much higher-quality product ” than the coffee shop around the corner , says Toni Stoeckl , global brand leader and vice president , distinctive select service brands for Marriott International ’ s Aloft brand , about its Re : fuel breakfast pots . The chain offers several items such as freshly poached eggs , avocado and quinoa . Aloft created them to cook in a rapid-cook oven so they don ’ t need a full-service kitchen .
At Chicago ’ s Talbott Hotel , 20E Executive Chef Ariel Bagadiong says they can make several servings of their Green Smoothie Breakfast Bowl at once since ingredients can be prepped in advance , and use items like overripe bananas , which improve the taste by increasing sweetness . Bonnie Riggs , restaurant analyst at Port Washington , New York-based NPD Group , says breakfast meals have the strongest consumer growth and people love breakfast bowls that have unique flavor profiles , fresh ingredients , are freshly prepared and portable .— D . C .
sizzle
Nick Robins
The Talbott ’ s Green Smoothie Breakfast Bowl
Omni La Costa ’ s breakfast burrito
32 hotelsmag . com June 2018