Interstate Hotels & Resorts – the leading global hotel management company has announced the launch of its Vegetarian & Vegan culinary promotion for its managed hotels.
This 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 January 1st.
“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 VP 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 also 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.
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”