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Pretzels on a Stick
5/17/2012 | Hotel Ruminating |
I guess I’m like a lot of Americans when it comes to food. Bring me the comfort foods I know and love and I’m a happy camper. Even better, put some of those on a stick and I’m ready to buy, consume, and savor.
This week at the 58th Annual Choice Hotels International Convention in Las Vegas, the company launched a new food and beverage program for its Cambria Suites brand. And during a luncheon, I got to sample the new offerings with several others.
Burgers? Check!
Tater tots? Check!
Steak? Check!
Pretzels on a stick, with cheese fondue? Oh yeah, check!
I’ll put an emphasis on that last offering because, and it’s strictly my opinion—everyone has their own tastes—but I think those pretzel lollipops have a chance to become a signature item for Cambria Suites. And, they’re quite delicious.
These items are simply the core of the new F&B program, which the company launched after a year of research and development with Michael DeMaria, chef and co-owner of M Culinary Concepts, who also ran the showcase luncheon in Las Vegas.
“The menu speaks to what travelers want to eat today: fresh food, American favorites, and local cuisine. Too many hotels are simply microwaving their foods and putting them on plates,” DeMaria said.
“We’ve changed our F&B program to reflect the consumer trends we’re seeing and what people desire to eat while on the road, “ said Michael Murphy, senior vice president of Cambria Suites and Ascend Collection for Choice Hotels International. “And, we’ll be able to provide this amenity to consumers while also generating profits for the hotel owners.”
The cuisine is many of the old standbys, but not like you may be thinking. The Burgers are simply beef burgers on a grill. They are made of meats such as turkey and served in quarters. The tater tots are sweet potato tots served with dipping ketchup. The selection is plentiful.
Each hotels will have addition “local” offerings as well. Choice says it realized that it is important for travelers to have the opportunity to sample local cuisine. That’s why the brand is incorporating local favorites, such as the Carolina BBQ glazed Pork ribs in Raleigh, N.C. and the Lake Erie Yellow Perch Fish and Chips in Traverse City, Mich.
There are also shareable desserts called Cambria “Sweets” such as New York Cheesecake and Chocolate Brownie lollipops—again, served on sticks.
The program also has a strong emphasis on cross-utilization of ingredients so there is less waste. For example, the Blueberry Muffin French Toast is made from the same blueberry muffins available in the grab ‘N go section.
The beta tests at the Noblesville, Ind., and Columbus, Ohio properties have already seen impressive results from the new program. Choice says that the rest of the properties will complete the transition by fall.
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