Healthy, on-the-go among breakfast trend predictions
Hotel breakfast programs are increasingly reflecting prominent trends in the broader culinary world — the move toward local sourcing, the demand for sustainable products, ongoing concerns about healthy eating and the need to cater to the palates of specific ethnic groups, to name just a few.
HOTELS recently canvassed a selection of sources from around the world to hear their thoughts about what’s next when it comes to the morning meal. Here is a sampling of their predictions:
“Guests will continue to request healthy, low-fat alternatives for breakfast.”
– Richard Hatter, general manager, Hotel Icon, Hong Kong
“You are going to see more of the to-go component at breakfast at a very high level — not fast food.”
– Brad Nelson, vice president, culinary, and corporate chef for Marriott International
“Guests are going to be looking for a more European-style approach to breakfast including lean proteins, steel-cut whole grains, lots of fresh fruit and more elegant pastries. Nearly gone are the days of sloppy eggs, bacon and hash browns.”
– Val Brenner, sous chef, Lockwood Restaurant, Palmer House Hilton, Chicago
“A focus on local and regional product is here to stay.”
– Conrado Tromp, executive chef, The Nam Hai, Hoi An, Vietnam
“Menus will have to be more conscious of dietary restrictions and allergens.”
– Dan McGee, executive chef, Swissôtel Chicago
“As global travel increases we also expect to see more hotels in gateway destinations enhancing breakfast with menu items that will appeal to travelers from Asia and Latin America.”
– Scott Meyer, vice president, franchise operations, Country Inns & Suites By Carlson, Minnetonka, Minnesota
“We’ll see more hotels moving away from chasing trends at breakfast and more offering honest meals that their guests want in the morning.”
– Nishant Yadev, director of food and beverage for lebua at State Tower, Bangkok
Editor’s note: For more insights about the latest trends in hotel breakfast programs, watch for the January/February issue of HOTELS.
(Source: hotelsmag.com)
