VSAG’s Dan Simons quoted in “Farm-to-Hotel Dining”, New York Times Article

As an ever-evolving component of the hospitality industry, hotels are finding themselves increasingly catering to the business traveler, especially as the Global Business Travel Association predicts their spending to increase by more than five percent this year. Many hotels are making substantial changes and upgrades to their in-house restaurants in an attempt to become more of a local and long-distance dining destination.

These changes are often in the form of local food sourcing, with hotel chefs seeking to make their guests’ dining experience both memorable and sustainable with ingredient and menu choices that highlight local or regional sourcing. This is something that VSAG knows a lot about, with the overwhelming success of Founding Farmers restaurants, and the Farmers Restaurant Group, but also for clients like the Viceroy in Miami, where more seasonal menu options with local and regional sourcing were added as part of an overall repositioning of the food service for the upscale luxury property. Read more on this topic and its challenges, and see what VSAG’s Dan Simons has to say about this enhanced dining experience benefit to travelers here.