F & B : TABLETOP
FRESH FORWARD
Health-conscious travelers are looking for fresh fare and nothing says fresh like a burst of citrus or a bright green juice . Hotel F & B departments are drawing attention to the freshness of their offerings by bringing bright hues and pops of color into tabletop décor and buffet lines .
The Vitality offering at Swissôtel The Stamford is a refreshment program for meeting attendees that incorporates revitalizing color schemes to perk people up . “ We color code the [ refreshment ] breaks ,” says FRHI ’ s Moore . “ We ’ ll do an orange break where everything is orange , including the décor and the food . The green break might feature green apples or a green juice . There ’ s lots of creativity in presentation . It ’ s light and bright — not just vats of food siting in a bowl .”
Vibrant colors and fresh flowers brighten up an afternoon tea at Raddison Blu Hotel
Cebu .
Fresh juice and small snacks are served on top of crates of fruit at Swissôtel The
Stamford .
ON THE horizon
ACTION STATIONS with food cooked to order combined with linen-less buffet tables with built-in induction units that allow for a more contemporary presentation of prepared items is what I notice being requested .
– JOE NIEMEIER , DIRECTOR OF FOOD AND BEVERAGE , ST . KITTS MARRIOTT RESORT & THE ROYAL BEACH CASINO .
Look at what the MORE CREATIVE SUPERSTAR CHEFS are doing in their restaurants . Those trends will move into banquet events .
– NIGEL MOORE , DIRECTOR , FOOD & BEVERAGE , ASIA PACIFIC REGION , FRHI HOTELS & RESORTS .
TABLETOPS AND DÉCOR extend the event ’ s vision to the guest . Food presentations and tabletops should combine form and function in new , imaginative ways that help define the experience .
– GUY RIGBY , VICE PRESIDENT , FOOD & BEVERAGE , AMERICAS , FOUR SEASONS HOTELS AND RESORTS
46 HOTELS November 2015 www . hotelsmag . com