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The days when a typical meeting menu consisted of sweet rolls and danish at breakfast, coffee and cookies during the break, and a heavy pasta lunch are over. Now we know better.
"Foods high in fat and sugars may result in decreased mental capacity and stamina, as well as mood swings," says Pam Smith, RD, noted nutritionist and author of The Energy Edge.
"Meeting planners must carefully consider how food and beverage impacts the learning environment," says Steve Enselein, Hyatt's Assistant Vice President, Catering and Convention Services. "By making the right choices, planners can help their attendees stay sharp so they retain more information. It allows for better learning, better contributions and better meetings."
Reintroducing
Cuisine Naturelle
One of the ways Hyatt is helping planners get more from their meetings is with the recent relaunch of Cuisine Naturelle. Currently in its eighth year, this popular program provides healthy menu items that not only taste good — they are designed to keep meeting attendees performing at their peak.
The new menu features several new entrees, as well as a couple of old favorites. A total of 10 low-fat, nutritionally balanced dishes will be available to guests through catering, room service and full-service restaurants in all 119 Hyatt hotels and resorts in the United States, Canada and Caribbean.
"While we've made certain these dishes are healthy, none of the flavor has been compromised," says George Vizer, Hyatt's Vice President, Food and Beverage. "With a blend of rich spices, fresh vegetables, whole grains, legumes and a variety of meats, guests will find these dishes every bit as tantalizing as the traditional Hyatt menu."
For example, Red Lentil Chili with Sour Cream and Baked Tortillas features a hearty combination of red lentils blended with chilies, vegetables and an array of spices. Grilled Filet with Roasted Onions, Mushrooms and Potato is drizzled with rich bordelaise sauce and garnished with watercress. And Brown Rice Paella with Pork Tenderloin is served with a fire-roasted vegetables sauce and fresh asparagus.
"These dishes are a great alternative to the fat and calorie-laden fare typically offered in hotels," Smith says.
Meetings that pack a punch
"Planning a menu today is really a science," Vizer says. "Meeting planners must take the time to carefully compose well-balanced menus that maximize attendees' energy and alertness. Cuisine Naturelle gives planners the ability to do just that."
Enselein recommends that planners work closely with the Catering and Convention Services Manager to develop a well-balanced menu filled with "smart" foods.
An egg-white omelet, for instance, is a healthy, high-protein breakfast option that can sustain your attendees through the morning sessions. Going easy on the refined carbohydrates and fats at lunch will allow your group to bypass a mid-afternoon lag in productivity. And, offering fresh fruit instead of cakey sweets during the break will help keep attendees on a consistent plane and avoid sugar rushes and crashes.
Food for thought
These are the sorts of topics that are covered in Hyatt's Learning Environment Specialist (LES) certification program. Developed by Hyatt and accredited by the Professional Convention Management Association, the LES program takes key Hyatt employees — such as Catering and Convention Services staff — and trains them to become adult education experts.
"We've modified the program to devote an entire day to nutrition and menus," Enselein says. "We start with the basics, such as the food pyramid, the different food groups and serving sizes. We discuss how fats, carbs and sugars affect the body. And then we construct nutritionally balanced menus geared toward helping attendees get the most impact from meetings."
During the session, participants are purposely served the traditional unhealthy menus. "They need to see how difficult it is to concentrate on the tasks at hand when you've eaten a fat-laden, sugary breakfast or a high carb lunch," Enselein says. "Once our trainees experience what a meeting attendee goes through, they will be more conscientious when creating menus."
It's good for you
Cuisine Naturelle
and the LES program are perfect examples of Hyatt's commitment to innovative
thinking and being a leader in the industry. "One of the things that has always
differentiated Hyatt from its competitors is our commitment to food &
beverage," Enselein says. "The bottom line is that meeting planners are looking
for a better return on investment. We can help you get your attendees to perform
better and retain more so that everyone goes home happy."
This has been a Cuisine Naturelle menu item since 1996. It features a hearty combination of red and yellow lentils, blended with chilies, vegetables and an array of spices. It's topped off with fat-free sour cream and a garnish of baked tortilla chips, fresh cilantro and green onion.
1/2 lb. carrots | 3/4 tsp. cayenne | 2 cups chicken stock (fat free/low salt)
1 small yellow squash | 2 cloves garlic, minced | 2 cans (32 oz. each) plum tomatoes
1/2 large red onion | fresh sprigs of cilantro | 1 tsp. creole seasoning
12 oz. bag red or yellow lentils, rinsed | baked tortilla chips | 1 small zucchini
1 tsp. Mrs. Dash seasoning | 1/2 large eggplant | 1/2 tbsp. oregano
2 bay leaves | 3/4 tbsp. olive oil | 1 tsp. chili powder
1/2 tsp. cumin | 3/4 tsp. nutmeg | 1 jalapeno pepper, chopped
nonfat sour cream | 1/4 green onion, biased sliced
In food processor, finely chop carrots, zucchini, squash, eggplant and onion.
Spray nonstick skillet with cooking spray. Add olive oil. Heat over medium high heat. Add chopped vegetables. Saute for 5 minutes. Add lentils, chicken stock, seasonings, herbs, spices, garlic, jalapeno pepper and tomatoes. Simmer for 2 hours.
Makes 10 servings, 1 and 1/2 cups each.
When ready to serve, ladle 1 and 1/2 cups into a large serving bowl and garnish with 1 tbsp. nonfat sour cream, fresh cilantro sprig and sliced green onion. Serve with 1/2 oz. baked tortilla chips.
233.5 Calories
0% Calories from fat
46 g Carbohydrate
0 mg Cholesterol
18 g Protein
439 mg Sodium
Less than 1 gram of fat