F & B
Even a high-volume hotel like Wynn Las Vegas is on the “ buy local ” bandwagon , seeking out reliable sources for fruits and vegetables that can supply events that could run up to 7,000 attendees .
“ A lot of our clients are asking for sustainable menus and a farm-to-table experience — we create about eight to 10 custom menus a month and have those discussions regularly ,” says Kelly Bianchi , the resort ’ s executive chef of catering and events .
Hyperlocal menus are even more compelling . Whisper Creek Farm , an event space on the grounds of the JW Marriott Grande Lakes in Orlando , Florida , serves menus using home-grown products , and guests are encouraged to check out the garden and sample some of the crops . The farm also supplies eggs from ducks , chickens and quail , and honey from the onsite apiary .
A rendering of the interior of Ojai Valley Inn ’ s farmhouse-themed , 20,000-square foot culinary and event center , opening in December
Menu innovation matters to groups , too . Two Roads now offers a low-glycemic option for individual meals or across an entire program . Sometimes planners will go low-glycemic during the day but order a more indulgent dinner . “ We have had a lot of interest in this , and a lot of traction with return groups ,” Stuhl says . “ People see the result of having these menus in place and what they do for motivation and level of energy .”
In the end , keeping groups from going elsewhere is about ensuring a consistently great experience that keeps attendees interested .
“ Attendees really want to hang together ,” says Larry Eels , executive chef at the Hyatt Regency Indian Wells Resort & Spa in Indian Wells , California . “ That ’ s your trump card .” Great food , interesting beverages and the right setting will keep them interested .
3 WAYS TO WIN OVER
MEETING PLANNERS
Be flexible . “ More and more these days venues are unwilling to budget on catering fees , and outside restaurants and venues are , quite frankly , hungrier for business ,” says Stewart Mann , CEO of Wild Rooster Events . In hotly competitive Chicago , “ we are very flexible with menu pricing and meeting spaces ,” says Beatriz Jara , events director at The Wit hotel . “ We will work with groups to maintain their budget without sacrificing the experience .” Play up local flavor . Being able to taste the local food specialty or try craft beers , local wines and coffee engages attendees more than standard banquet fare . The Chicago Hilton ’ s catering and events menus stress local suppliers and include dishes named after the city ’ s neighborhoods . Exclusivity trumps privacy . “ You no longer need to have all four walls closed off for people to feel secure ,” says Matt Stuhl , vice president of restaurants , bars and events at Two Roads Hospitality . “ Groups almost want people to see that they have the coolest spot .”
42 hotelsmag . com November 2018