F & B : Breakfast
The Ace Hotel London Shoreditch recently partnered with London ’ s White Hat Bakery for all of its breakfast breads .
GoinG local
The Hay-Adams in Washington , D . C ., recently partnered with the University of the District of Columbia to serve locally grown produce . All its dining menus are changed seasonally to showcase the region ’ s fruits and vegetables .
“ Guests today are looking for a much more natural dining experience ,” says Julien Surget , director of food and beverage at The Hay-Adams . “ They want dishes similar to what they eat at home with a unique and fresh twist .”
Breakfast menu items include an oatmeal soufflé with toasted Georgia pecans and wild berry sauce , fresh papaya with shaved prosciutto and scrambled eggs with aged gouda , cherry compote and toasted raisin walnut bread .
Locally sourced and house-made items are also a major part of breakfast at Paresa Resort in Phuket , Thailand . All pastries are made inhouse . Fresh seasonal fruits , egg custards , savory crème brulee , steamed Chinese buns and dim sum are also available .
Ace Hotel London Shoreditch recently partnered with London ’ s White Hat Bakery for all of its breakfast breads . “ We have also spent time looking for exciting wild herbs and plants that can be incorporated into our breakfast menu around the Hackney Marshes , which is in walking distance from the hotel ,” adds Executive Chef Simon Gregory . “ This is great for the kitchen team development and also creates a local story and language for the menu .”
Down to business
Since 2004 , Hilton Worldwide ’ s Hampton Hotels has offered guests a free , hot daily breakfast menu featuring staples such as scrambled eggs , pancakes and yogurt . But in 2014 , the Breakfast Remix was rolled out across all of the brand ’ s more than 2,000 properties and introduced locally sourced and inspired breakfast items such as fresh fruit and a make-yourown waffle station .
“ Shockingly enough , the first ingredient in our new banana bread is a banana ,” jokes Mark Southern , director of product innovation , food and beverage for Hilton . “ We have an old adage in food and beverage that people talk skinny and eat fat , but I think we are really seeing a shift in people looking for health and wellness on the road .”
Southern explains
Hampton also partnered with an industrial design firm to redesign its breakfast buffet using a modular system . “ We needed a display that was really flexible and had a clean design ,” Southern says . “ We wanted our healthier items to be front and center .”
Tim Graham , executive chef at The Langham , Chicago , says business travelers often avoid adventurous items and select the standard healthy option : oatmeal . “ Business travelers tend to not want to think too much ,” he notes .
“ Today , people who are on the road multiple days a week are conscious of their calorie intake ,” adds Clay Spencer , vice president of operations at Kokua Hospitality , Chicago . “ Breakfast is usually a good meal to act as the light start to the day .”
Hampton Hotels ’ Breakfast Remix includes fresh fruit , healthy cereals and a make-your-own waffle station .
38 HOTELS May 2015 www . hotelsmag . com