F & B : Meetings and banquets
Among new areas of concern for today ’ s meeting planners , perhaps the most prominent is centered on ensuring delegates get the most out of every meeting by remaining alert and energized .
Research by the U . K .’ s Manchester Metropolitan University for Holiday Inn showed a 20 % increase in mental competence among delegates who ate from a healthy food menu . The school ’ s Food Research Centre carried out an experiment with a group at a full-day conference where half the participants were served food from a traditional meetings menu and the others were fed the new Holiday Inn Food For Thought menu , which includes homemade soups , whole-wheat couscous and roasted vegetable wraps . Cognitive tests found the group eating traditional conference food experienced a slump in energy toward the end of the day whereas the Food For Thought group was able to concentrate for a longer period and was more aware and responsive .
Other hotel groups have reached similar conclusions , leading to significant change in the approach to meetings nutrition .
Swissôtel ’ s meetings menu philosophy is based on the belief that to have a healthy mind one needs a healthy body , so food and beverage offerings during meeting breaks are light and fresh . The Vitality concept is reflected in all meeting break offerings , and the in-room dining and restaurant menus also include Vitality options . For meetings , morning snacks might include nut- or fruit-based bites to boost the metabolism and energize attendees . Afternoon slumps are beaten by sweet treats with natural sugars , such as berry-espresso smoothies . Swissôtel ’ s Pürovel Spa & Sport wellness teams also are on hand to advise meeting organizers on breathing and stretching before a session , and jogging maps are available for guests to download to smartphones so they can use these in groups on the go .
“ Guests nowadays expect good-quality food and a high level of service whether they are staying for business or leisure ,” says Torsten Pinter , general manager at Swissôtel Zurich . “ We don ’ t believe price is the only decision criterion for meetings and events ; the complete package has to fit the clients ’ needs in terms of location , reputation , quality and accessibility . Offering our Vitality concept for meetings and events is proving to be a key factor in converting client interest into bookings — clients are looking for that something extra to ensure they also get the best from delegates during the day .”
Research by the U . K .’ s Manchester Metropolitan University for Holiday Inn showed a 20 % increase in mental competence among meeting delegates who ate from a healthy food menu .
Park Hyatt Zurich also has introduced specially created mood- and brain-food menus . Marianne Botta , a food engineer and nutritionist , has provided theoretical input while Executive Chef Frank Widmer and his team have put theory into practice .
“ Perfect ‘ brain food ’ is easy to digest and increases blood-sugar levels slowly and moderately , which not only creates a feeling of satisfaction but is also perfect for concentration and mental performance ,” Botta explains . The brain-food menus only contain a small amount of carbohydrates , she adds , and protein , fiber and water promote satiety and ensure delegates do not feel tired or sluggish after the meal .
Exercise is also important to group gatherings at Coworth Park in Ascot , England . “ Intelligent Wellness ” at the Dorchester Collection ’ s country house hotel offers a choice of pulse-heightening sporting activities . The options are many and varied , and the degree of difficulty and rewards can be customized to client preferences , from pedaling briskly on cycling adventures to honing backspins and serves at a tennis clinic .
Corinthia Hotels , meanwhile , has worked with nutritional therapist Jeannette Hyde to develop “ Food for Thought ” especially for the meetings and MICE market , which cuts out typical meetings snacks such as sweets , whitebread finger sandwiches , pastries , fruit juices , coffee and fizzy drinks that lead to rushes in blood sugar and the consequent slump in energy levels . Snacks instead include ginger-and-green-tea jelly , pinzimonio of vegetables with yogurt and dill or buckwheat-and-raspberry cupcakes . Beverages on offer could be raspberry-and-mint spring water or cucumber , spinach and celery juice .
“ By working alongside a medically trained expert in the field of nutrition we bring a new dynamic not only to our MICE offering but to all our MICE guests as individuals who place health at the top of the agenda in life ,” says James Farrow , senior vice president of sales for Corinthia Hotels . “ Good-quality sleep and a healthy diet are the cornerstones to getting the most out of our days — whether on business or leisure .”
www . hotelsmag . com October2014 HOTELS 37