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Handheld breakfast sandwiches are hot .
an adventure in new flavors and ingredients in a hearty , nutritionally complete dish . These versatile options cater to a large audience with diverse dietary preferences and can be especially popular with healthconscious guests ,” said Miller .
At the core of breakfast bowls is an emphasis on fresh , wholesome ingredients . The variety of options creates a nutritionally dense meal that also presents beautifully , with colorful presentations that appeal to the aesthetic needs of the modern diner , Miller added .
FOCUS ON HEALTH , SUSTAINABILITY While breakfast trends keep changing , the emphasis on health and sustainability is top priority , with hotels stepping up to diversify their menu options that align with guests ’ dietary needs and choices .
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At Salamander Collection , the focus is on house-made products ( such as freshly baked breads , pastries and cakes ) and local produce ( fruits picked onsite and a range of local butchers , farms and seafoods ). Gluten-free items are no longer a “ per request ” item and the group ’ s restaurants serve a variety of gluten-free dishes that are also noted in the menu .
“ Across our properties , we have a range of house-made offerings , such as fresh pressed juices , breakfast smoothies , kombucha , ginger shots and coconut water taken straight from young green coconuts . Furthermore , we also focus on highlighting local specialties such as the Jamaican ackee and saltfish breakfast set at Half Moon , which also features a breakfast buffet with a local specialty section ,” said Koji Akaboshi , corporate director of
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F & B for Salamander Collection .
Sustainability is another key driver in the evolution of hotel breakfasts . Like Salamander Collection , many hotels are partnering with local farms and artisans to maintain a supply of fresh , seasonal produce and ingredients and to ensure a farm-to-table approach . This not only supports the local economy , it also lowers the environmental impacts associated with food transportation .
Stressing on the importance of menu design and crossutilization of ingredients , Puglisi said Peachtree doesn ’ t offer any items that are singlepurpose . The group focuses on data and analytics to ensure an accurate forecast .
“ We ’ ve got great history and data points between all of our assets and asset classes . So , we ’ re able to kind
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NOBODY ’ S COMING DOWN LOOKING FOR A BUFFET EXPERIENCE . GUESTS ARE LOOKING FOR MORE OF A TAILORED EXPERIENCE THAT ’ S QUICK , CASUAL AND EFFICIENT , AS OPPOSED TO A BUFFET
– DANIEL PUGLISI , SVP OF
CORPORATE OPERATIONS ,
HOSPITALITY MANAGEMENT ,
PEACHTREE GROUP
of effectively determine what our volume levels would be for any particular period of time , whether it ’ s seasonality of particular hotels , day of the week or occupancy ,” he added .
Evolving breakfast trends reflect a broader change in traveler priorities and expectations . Hotels are not only enhancing their menus , they are also creating breakfast experiences that resonate with the new-gen traveler . Whether it ’ s a quick , grab-and-go sandwich or a leisurely brunch , the breakfast experience will continue to be a highlight of hotel experiences .
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72 hotelsmag . com Oct / Nov 2024 |