The LCL, NYC 

 

“Watch for hotels in 2013 to increasingly cater to guests’ every whim when it comes to eating. In an age when time-pressed, health-conscious travelers are used to customizing their options at coffee shops and casual eateries, hotels are tweaking the type of food they prepare and where they serve it,” says USA Today.

In New York, at The Westin New York Grand Central’s newly opened food and beverage outlet, THE LCL: Bar & Kitchen, “visitors can grab a locally produced, nutrition-packed Organic Avenue Giving Green Juice, a cup of locally roasted Stumptown coffee that costs about the same as a Starbucks coffee and scrambled eggs to go to kick start their morning,” notes USA Today.

“We’re finding a lot of people prefer to eat like that now,” says Scott Gerber, CEO of Gerber Group, the company – best known for nightlife venues – that runs THE LCL. “They really want that quick bite instead of sitting down for bacon and eggs.”

USA Today continues to say, “The space is also a nightlife venue that stays open on weekends until 4 a.m., letting the hotel maximize revenues from high-margin alcohol – some of which will be mixed with the specialty juice.”

“Hotels are really trying to move away from that hotel dining room that sits empty seven nights a week,” Gerber says.

To read USA Today‘s complete article please visit: http://www.usatoday.com/story/travel/hotels/2013/01/04/trends-in-hotel-eating-for-2013-fast-casual-caters-to-busy-lifestyles/1808475/

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