On the heels of the launch of its new “Food. Thoughtfully Sourced. Carefully Served” F&B philosophy, Hyatt Hotels Corp. is introducing a new children’s menu in all full-service Hyatt hotels and resorts throughout the United States, Canada and the Caribbean.
Centered on the theme “For Kids, By Kids,” the menu was developed in association with the non-profit Partnership for a Healthier America, which is dedicated to eliminating childhood obesity in the United States. In addition to working on the menu with 11-year-old Haile Thomas, who hosts an online cooking show, Hyatt tested the menu with a group of kids ages 5 to 12. “What we learned in an overarching way is that children are definitely eating more sophisticated these days,” Susan Santiago, vice president of food and beverage, North America, Hyatt Hotels & Resorts, told HOTELS. “They’re more willing to take chances and try things that are different.”
Consequently, the menu includes offerings such as a chopped salad they can shake themselves featuring chicken, vegetables, brown rice and yogurt basil dressing for US$6.95, as well as a sustainable fish dish served with couscous, vegetable slaw and orange-mint relish for US$9.95. Kids can also order half-portions off the adult menu for half-price.
Hyatt also worked with Alice Waters — known for founding the groundbreaking Chez Panisse restaurant in Berkeley, California — on a three-course, all-organic menu for children. Santiago said Waters was drawn to the partnership with Hyatt because of the launch of “Food. Thoughtfully Sourced. Carefully Served” and sees the process of sorting through organic supply and distribution issues for hotels as a step toward expanding organic menus in large institutions.
Hyatt also has started conversations about taking “For Kids, By Kids” to the global stage, Santiago said, and in September plans to launch a website where kids and parents can learn more about the menu and enjoy games and activities. “It is important for us to educate children,” Santiago added. “It’s not just about feeding them, but really getting them excited about it.”