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spokesperson says while there ’ s no set timeline for such a roll out , the company is considering testing tactics at pilot hotels in fall ).
Though being smarter about buffets is tough , it ’ s a necessary pill for guests to swallow in an area known for its waste , says Eells .
“ Not to criticize some of our competition , but the days
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of the big , overblown all-you-can-eat , pack it in buffet are over ,” he says . “ I think that ’ s really irresponsible .”
THE “ FAST ” IN BREAKFAST Select-service is also making waves in the efficiency department . In June , Holiday Inn Express debuted Express Start , a new breakfast bar with a Rational SelfCookingCenter
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combination oven , which allows the brand to serve fresh egg and meat products in the mornings and that the company says has cut cook time by half . The deal also includes a partnership with Cinnabon .
Being able to move fresh product allows the brand significant savings over the egg and meat products the company was previously using .
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meeting planners . And I think really the biggest impact will be with our meeting planners . H : What ’ s missing in the buffet space right now ? Any forward-looking trends you ’ d like to experiment with ? LE : I ’ d like to get away from buffets altogether and go more with stations . Food stations , action stations , themed stations — kind of like miniature food hall themes for all of our buffets so that people can go directly toward the kind of food they ’ re interested in and enjoy . When you feed large amounts of people and you only have limited time , buffets are the most practical , and when you ’ re trying to meet the needs of a lot of different people all at the same time , buffets are the way that everyone has decided to do that . I just think buffets are so inherently wasteful they have to go away . |
Club Lounge buffet at the Hyatt Regency Orlando |
Hyatt Place ’ s Little Italy Bowl with potatoes |
Bacon costs alone will decrease by approximately 70 %, according to David Neves , head of food & beverage , the Americas , IHG .
“ Based on previous years ’ sales volumes , if our hotels are diligently tracking inventory , managing waste and ordering through the IHG-approved procurement program , there will be room for significant savings ,” Neves says .
The new breakfast bar already debuted in new hotels in the U . S . and Canada last summer , with plans to open in existing hotels in early 2018 .
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Holiday Inn also plans to introduce a third fast-casual service restaurant concept – currently still in pilot phase – that features counter ordering , digital menus and food delivered to guests at their table . In June , Hyatt Place announced a new device for guests getting breakfast into the mouths : the bowl . Specifically , customizable breakfast bowls and Greek yogurt parfaits .
“ It ’ s hitting the marks as we intended around variety , around personalization and the quality
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42 hotelsmag . com November 2017 |