ACROSS OUR PROPERTIES , WE HAVE A RANGE OF HOUSE- MADE OFFERINGS , SUCH AS FRESH PRESSED JUICES AND BREAKFAST SMOOTHIES TAKEN STRAIGHT FROM YOUNG GREEN COCONUTS
– KOJI AKABOSHI , CORPORATE DIRECTOR OF F & B FOR
SALAMANDER COLLECTION
recently launched a separate restaurant division . Guests are more interested in a tailored experience that ’ s quick and efficient , as opposed to a buffet where they have time to kill .
“ We ’ re not seeing people spending a ton of time in the lobby in the morning . We ’ re seeing people moving quickly ,” Puglisi explained .
This non-traditional approach to breakfast has popularized “ handheld food items ,” such as breakfast sandwiches , breakfast burritos , breakfast quesadillas and less of traditional breakfast menu items , which have been the norm for a long time . Once a hero item among quick service restaurants and delis , breakfast sandwiches have become a hot favorite breakfast item .
“ We ’ re seeing a lot more menu options breaking the mold , as opposed to guests choosing their bread varieties , meat and egg preparation . We ’ re seeing more of this kind of unique preparation , which is nice ,” Puglisi said .
The resurgence of handheld foods , once a regional food trend , has made its way into breakfast , he said . While it ’ s not shocking to see a breakfast burrito in California or some parts of Texas , the item is also showing up on the menu in New Jersey or in Buffalo , N . Y .
RESURGENCE OF BREAKFAST BOWLS Another item that is a hit among guests are breakfast bowls . Whether savory or sweet , this “ one-dish wonder ” has been featured on international breakfast tables and is also experiencing a renaissance on American menus . Not only do the colorful breakfast bowls topped with fresh fruits and seeds look deliciously appealing , they are also nutritionally rich meal .
Breakfast bowls harness a wide range of cuisines while also offering endless menu options , said Mark Miller , F & B director of The Rebel Room inside The Industrialist Hotel , Pittsburgh .
“ Breakfast bowls test the limits of a chef ’ s creativity while providing the guest with
Heat lamp solid Hot-Cold
Infrared or LED with just one lamp
n Lamp shade black or chromium plated n with helix cable , continuously adjustable from 850 – 1700 mm n switchable from 250 W Infrared radiator white light to LED Warm white , 3000 K n also available with 250 W red light infrared radiator .
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