F & B |
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John Csukor, VP of culinary, North America, Entegra
centered around seafood, raw vegetables and leafy greens. Olive oil has replaced butter, and Mediterranean flavors and accents from further afield are key,” said Ellert-Beck.
SMARTER WORKFLOW AND EQUIPMENT F & B connoisseurs are actively looking for ways to tackle main kitchen challenges, such as reducing chef pressure during peak service, improving consistency across baked items and lowering energy usage. Consider programmable ovens, a simple but effective gadget that allows precise scheduling of baking without constant checking, or temperaturecontrolling holding drawers. In a recent project Turner worked on, a 21-property lifestyle hotel group in Europe faced
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major seasonal swings, up to a 400-cover difference, with no option to expand the kitchen.“ We tackled it by integrating temperature and humiditycontrolled hot holding drawers at the main pass. This allowed us to pre-cook, hold at perfect quality and finish to order. It sped up service, reduced the need for extra chefs and avoided losing front-of-house space to kitchen expansion,” he said.
Artificial intelligence is also beginning to be integrated into F & B operations with functions like monitoring what’ s coming back from the buffet rather than just tracking prep waste.“ If a particular muffin flavor consistently gets left behind, it tells us something. We adjust the offer, reduce waste and improve the guest experience— all at once. It’ s this kind of data that helps us deliver better breakfasts and keep them profitable,” Turner said.
Tableware and furniture suppliers are taking notes of these demands and offering products as versatile, durable and sustainable as possible. German manufacturer Zieher’ s“ The Pantry” allows for different breakfast setups, as
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Scholl’ s buffet solutions, such as temperaturecontrolling lamps, help reduce food waste.
well as a natural ambiance with the organic, ecofriendly look and feel.
Another example are Scholl’ s breakfast solutions, which feature air cooling technology at their core to protect sensitive foods, such as dairy products, cheese, cold cuts, fish and fresh fruit, while also ensuring an appealing presentation. The systems are available in both stationary and mobile versions to fit any hotel environment. In
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addition, the company offers modular warming systems, multifunctional hot / cold wells and induction solutions that can be flexibly adapted to different breakfast foods.
As guest expectations evolve and operational challenges intensify, those who innovate without compromising quality will ensure that breakfast continues to be the most satisfying— and strategically important— meal of the day.
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“ The Pantry” by Zieher is a versatile setup with a rural style that aims for the organic, ecofriendly feel guests look for. |
More than ever, guests are prioritizing purposeful, health-conscious meals. |
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50 hotelsmag. com Sept / Oct 2025 |