NATIONAL REPORT— Guests visiting hotel restaurants these days are looking for a comfortable, social environment and familiar food. But many are willing to experiment with “small plates” and also want to see healthy choices on menus.
These are just a few trends prevalent on the dining front, according to Brad Nelson, vp of culinary and corporate chef for Marriott International. Nelson and his colleague, Robin Uler, senior vp of food and beverage, spas and services, are responsible for identifying and implementing culinary trends for the 2,700 Marriott properties around the globe.
A “back to basics” trend is evident in both restaurant décor and menus, Nelson noted. “With the design, we’re trying to have a more casual, comfortable atmosphere. We’re not doing the stark, white tablecloth restaurants, although some do exist,” he said. “There is not a template [for Marriott restaurants]. Each one is individually designed with a specific concept reflective of the area and driven by the market.”
In terms of the menu, guests are looking for familiar desserts and appetizers, Nelson said. “With desserts, it’s almost anything with ice cream, the old days of mousse are gone… and in appetizers, it’s flavor profiles like the Buffalo flavor in Buffalo shrimp,” he said.
Breakfast has become more important for many hotel guests “and we’re seeing more all-day egg dishes, omelets and eggs benedict,” Nelson said.
The familiar eggs cooked to order and healthy options low in fat and high in protein and nutrition are popular breakfast choices as are French toast and waffles.
In terms of dollars, it’s hard for Nelson to say how much breakfast sales have risen at restaurants in Marriott hotels. “Breakfast business is up but occupancy is up as well,” Nelson said.
The average size of a breakfast check at a Marriott hotel restaurant will vary by location and can range from $5 at a Nashville property to $25 in New York.
In line with the desire for a comfortable, social environment when dining, guests have taken to communal tables at Marriott hotel restaurants, according to Nelson. “Marriott hotels are doing great communal tables,” he said, citing as examples the New York Marriott Marquis Times Square, the San Diego Marriott Gaslamp Quarter and the Renaissance Arts Hotel in New Orleans.
“Communal tables are a design piece that we do when we can. We’ve been doing it for several years and guests are now more comfortable with it. It adds to the restaurant being a social gathering place,” Nelson said.
Small plates are likewise popular, especially with adventuresome guests who want to try different appetizers and desserts. “They are not putting as much at risk with the small plates of appetizers and desserts. With entrees, there is a limited desire” to experiment, he said.
One hotel doing well with small plates is the Chicago Marriott Downtown. “They are reasonably priced at $2.50 and $3 and sales have skyrocketed,” Nelson said.
In response to guests’ preference for healthy food, full-service Marriott hotel restaurants offer “Fit for You” menus allowing diners to select from a choice of low-carb, low-cholesterol and low-fat offerings. Similarly, Renaissance hotels introduced an “Eat, Drink, Balance” program last year.
With the growing popularity of natural, locally grown products, some Marriott chefs like Melissa Kelly at the JW Marriott Orlando, Grande Lakes are cultivating their own gardens, Nelson noted. Kelly grows produce such as tomatoes as well as herbs.