Published on Sunday, 31 March 2013
Written by Lisa White, Contributing Editor
Page 2 of 2
Looking ahead, trends to watch in the hotel and lodging foodservice segments include an increased focus on local, sustainable and eco-friendly practices; menus with healthier options; and an increase in rooftop bars and courtyards, Technomic predicts.
- Convection oven
- Combi oven
- Tilt skillet
- Durability: In many instances, hotel restaurant equipment is utilized for big banquet events or is in constant use, such as with 24/7 room service. For this reason, units must withstand the rigors of ongoing and high-volume production.
- Energy Efficiency: Today, many hotels emphasize environmentally friendly operations, which extends to their foodservice operations. This means that Energy Star-rated equipment or units with green features are more often sought out.
- Flexibility: Because hotel restaurants may offer separate menus for restaurants, room service and catering operations, equipment with the versatility to handle a variety of production tasks is ideal.
Hotel Foodservice Traveling a Higher Road
Case Study: Clio Restaurant at the Eliot Hotel, Boston
Q&A: William Bradley, Chef Addison at The Grand Del Mar, San Diego