Hyatt
Regency Dallas ’ Tiffany
Pineda with a vegan harvest bowl
Director Markus Puereschitz , who cooked vegan at home for two weeks — and the experience opened his eyes to the difference between what people who live with dietary concerns eat at home versus what they often must settle for at restaurants .
“ A lot of times , restaurants do salads or a vegetable plate , and that ’ s it ,” Puereschitz says . “ But in real life , vegans don ’ t only eat that way .”
Pineda came up with menu items like a meatless patty melt made with seared seitan ( wheat gluten ), vegan provolone cheese , caramelized onions , mushrooms and a black garlic aioli . She also developed a vegan taco , made with vegan chorizo tempeh , red cabbage slaw , salsa verde and crispy chickpeas . “ We love our tacos in Texas ,” she says .
“ Since guests staying at our resort would only eat at our restaurants , we need to offer them more choices than
what we have on our menus to avoid repetition ,” says Hamed Ghayedi , executive chef of the Shangri-La Villingili Resort & Spa in the Maldives . “ Each guest with a special requirement is attached to a senior chef who will oversee all of his or her meals and create tailor-made dishes for them on a daily basis .”
Wallach says it ’ s important to have alternative offerings on restaurant buffets , as well . Half of Arlo SoHo ’ s breakfast buffet is plant-based , and 20 % of the lunch and dinner menus are , too . The hotel took about six months to fully implement the new menu .
Hotels need such options in banquet and catering offerings as well , says Philipp Pogl , F & B director for the Hotel Adlon Kempinski in Berlin . His staff prepares for last-minute conversions from meat-eating to vegan by some banquet guests : “ I ’ ve had guests switch diets between courses ,” he says .
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May 2020 hotelsmag . com 43