Hotels try to hold 'em in

Abstract

Hotels today have come to realize that by limiting their menu concepts to just a few, they lose clientele to other operators. From healthful to hearty to Middle-Eastern and Mexican, hotel foodservice menus are offering a wider range of cuisines and services to keep guests on the premises. Sheraton is building business off the strength of brand names. Branded ingredients, prepared foods and beverages are played up on menus and in promotions, with examples including Vie de France bakery items and Starbucks coffee. In May, Hyatt redesigned its Cuisine Naturelle, introducing new items for business travelers who want to stick to their diets.