Swiss hotel company Mövenpick Hotels & Resorts announced it will soon introduce its dining program to new continents. The Glattbrugg-headquartered hotelier is to expand its “Go Healthy” program to Mövenpick-branded hotels in Europe and Africa. The concept is not new and has been used successfully in hotels in the Middle East and Asia Pacific.
The core of the concept is in customizing menus in Mövenpick hotels in different parts of the world so that they use more locally produced products. The program has proven its efficiency. For example, at Mövenpick hotel in Beirut as many as 75% of ingredients are produced locally, while Mövenpick Resort & Spa Dead Sea hotel in Jordan serves mostly local fruits and vegetables 90% of all fruits and vegetables served are purchased on local markets.
Naturally, every hotel will have its peculiarities in menu, which will depend on the location of the hotel. In Europe, Mövenpick plans to add seasonal spring dishes with green asparagus and ratatouille soup. Main dishes will include beef tenderloin made in teriyaki style and perch fillet with vegetables. Finally, dessert will include apricot cake with almonds or ice cream with mango and passion fruit.