Question:
Hello avo toast and coconut water! Hotel room service and mini bars have been transformed. What do you suggest offering on these menus to stay on-trend?
Answer:
Hotel room service menus are re-inventing themselves to stay current. Many are setting up “Grab & Go” kiosks in the lobby to encourage guests to pick up/take with them either to their rooms or on the way out the door. Most are cold options, but there are some items that can be quickly heated to order, like roasted Brussels sprouts with a balsamic glaze or cauliflower with curried yogurt. Cold dips such as hummus or baba ghanoush are great with sliced vegetables.
Patrick Mitchell