F & B
The Rooted in Nature buffet station at the Shangri-La Hotel , Bangkok
IN THE KITCHEN Switching up menu offerings might make sourcing a challenge , Puersechitz says . “ It ’ s important to not just make sure they meet ( dietary requirements ), but that they taste delicious ,” he says .
Ovolo ’ s Lombino says their hotels have developed relationships with artisanal suppliers who make specialty foods .
“ We are always on the lookout for new and competitive suppliers who can provide the best ingredients and products to satisfy our guests ’ appetite ,” says Alexis Movio , assistant director of F & B at the Shangri-La Hotel , Bangkok .
It ’ s important to keep a well-stocked pantry to accommodate such requests , says Philip Birmingham , executive chef of Shangri-La ’ s Ria Resort & Spa , Kota Kinabalu in Borneo , Malaysia .
“ A simple example is we always have gluten-free pasta and soy sauce on hand if needed ,” Birmingham says .
Kitchen equipment and organization must be clear-cut , especially when it comes to allergies and gluten-free dishes , Wallach adds .
“ Everything from brand-new cutting
WE REGULARLY CONDUCT GROUP TRAINING SESSIONS FOR OUR FRONT OF THE HOUSE FOR , SAY , VEGAN DISHES ... SO THAT OUR FRONT OF THE HOUSE UNDERSTAND AND ARE EQUIPPED TO BE ABLE TO CLEARLY EXPLAIN THE MENU TO OUR GUESTS .
ALEXIS MOVIO , SHANGRI-LA HOTEL , BANGKOK
boards to the washing of knives for gluten-free areas is very intense , including cooking on tinfoil on top of the grill so the slightest touch of something gluten will not be on it ,” Wallach says .
“ Our chefs have stringent systems regarding which ingredients live where ,” Lombino says .
TRAINING THE STAFF At the Hyatt Regency in Dallas , Puereschitz and Pineda did special tastings for chefs and servers , but Puereschitz didn ’ t tell anyone ahead of time exactly what they would be eating . “ People sometimes have preconceived notions ,” he says . After staff enjoyed the new dishes , they learned that they were vegan . “ You have to get staff to buy in .”
Both the front and the back of house need direction on how to accommodate special needs .
“ Front of the house staff are trained on how to articulate what can be done and what we can properly accommodate , while the back of the house staff are trained on how to execute it ,” says Maxime Kien , executive chef at
44 hotelsmag . com May 2020