Perhaps because of this situation I found very positive a press release that came to me recently in which it is reported that the JW Marriott Cancun Resort & Spa Hotel implemented a new concept in food called For your life, which seeks to meet the needs with respect to the consumption of organic food -produced without pesticides or chemical fertilizers- and healthy, a trend that is currently considered luxury. The hotel's proposal leans towards something that worries me a lot when I go on a trip: "a healthy lifestyle should not be broken on travel, whether for pleasure or business," the statement suggests.
Taking into account the above, I think this would be an interesting trend that could be copied, not only in the hotels of the big chains, but also in the independent ones, to add new elements to the value chain that we give to customers. Strengthening or rethinking the food service of a hotel is frankly a very positive aspect and that can lead to distinguish your brand or institution from a simple place to spend a night.
It is valid to say that globalization today facilitates any process. The gastronomic currents today are as broad as humanity itself, so that is where "you can take the shots". An example of this is the famous fusion food, a culinary current that invites you to travel through the flavors through the mixture of different possibilities and at least two types of food.
Please note this suggestion; your guest will thank you, especially if as I am frightened by news like the one published by the British newspaper Telegaph at the beginning of November: "Excess fat in the waist could double the risk of premature death."
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