Home Kitchen & Laundry Interstate Hotels & Resorts Embraces Vegetarian & Vegan Trends with New F&B...

Interstate Hotels & Resorts Embraces Vegetarian & Vegan Trends with New F&B Promotion

386
0
SHARE
Interstate’s F&B Council prepared 27 different meat-free dishes at The Culinary Vegetable Institute in Milan, Ohio. (PRNewsfoto/Interstate Hotels & Resorts)

ARLINGTON, VA.—Interstate Hotels & Resorts, a leading global hotel management company, announces the launch of its Vegetarian & Vegan culinary promotion for its managed hotels. This on-trend, innovative promotion meets the needs of today’s travelers for healthier eating through plant-based diets, incorporating high quality vegetarian and vegan lunch and dinner entrees in restaurants and banquets across its full-service hotels. Interstate created 27 new enticing vegetarian and vegan menu items for this promotion, which launched on Jan. 1.

Because of the generational change driven by Millennials, the passion for vegetarian and vegan meals has progressed rapidly, with a 350 percent increase in the number of people consuming a plant-based diet within the last decade. More consumers today look to meat-alternative options for reasons supporting health and wellness, the environment, and animal welfare.

“We recognized a shift in the growing demand of consumers craving healthier options and it is our job to cater to the desires of our guests and meeting attendees,” said Interstate’s V.P. of Food & Beverage Operations, Bradley Moore. “There is a clear need to offer plant-based menu items and we are thrilled about the quality, variety and benefits our hotels will be able to provide to travelers seeking healthy alternatives while on the road.”

In designing this promotion, Interstate’s Food and Beverage Advisory Council joined Moore at the Culinary Vegetable Institute in Milan, Ohio, where they set out to uncover what new, high-quality offerings could be provided to better accommodate guests’ needs and demands. Interstate’s innovation in food and beverage operations, aligned with its deep knowledge of food trends and creative executive chefs has resulted in desirable, appetizing and captivating meat-free options to cater to this growing segment of consumers. Six of the featured recipes include: Corn Risotto, Eggplant Meatballs and Zucchini Noodles, Nashville Eggplant with Mac & Cheese and Wilted Kale, Pastrami Beets, Zucchini Squash Spaghetti with Spigarello Hazelnut Pesto, and Tuscan Avocado Toast.

Hotels will customize menus online and will receive eye-catching collateral aiding in the promotion of these new additions, with photography provided by Tim Turner Studios in Chicago and creative copy executed by IMI Agency in Atlanta.

LEAVE A REPLY