F & B
THIS MONTH ’ S SECTION IS
ABOUT
WHAT ’ S THE SPECIAL
AS SPECIFIC DIETARY REQUESTS FROM GUESTS BECOME MORE COMMON , HOTEL RESTAURANTS ARE ANTICIPATING , RESPONDING AND INNOVATING .
Contributed by JEANETTE HURT
Once upon a time , vegetarians had to cobble together a meal from random items on many hotel restaurant menus . Nowadays , though , vegetarian and vegan options are only a couple of the requests that F & B operations field . More guests are eating meat-free , plant-based , gluten-free , hypoglycemic or keto , and they expect those options when they travel .
As many hotel F & B outlets pivot to delivery and take-out amid the quarantines and restrictions prompted by COVID-19 , going above and beyond for these guests — and neighborhood customers — could also be a key to staying in business .
“ I don ’ t see this trend ( of special diets ) going anywhere ,” says Gary Wallach , director of F & B at Arlo SoHo in New York City ; in March , it started offering room service and neighborhood delivery after its restaurant was closed to the public .
“ Our team has seen a tremendous increase in dietary restrictions for guests , with vegetarian and gluten-free being the most common ,” says Alex Becker , executive chef at the Seminole Hard Rock Hotel & Casino in Hollywood , Florida .
Some restaurants label specialty items on their regular menus ; gluten-free menus also are offered at the Margeaux Brasserie at the Waldorf Astoria Hotel , Chicago .
40 hotelsmag . com May 2020