According to the hotel’s General Manager, Dania Duke, “We appreciate that many of our guests are road warriors who spend a large percentage of their time traveling. We want to provide options that make it easy to sustain a healthy balance while on the road.” Duke continues, “As a result, Hyatt Regency Santa Clara’s food and beverage team have created a comprehensive menu that features good choices.”
Instead of over-sized, high calorie portions, the hotel’s restaurant and room service menus feature “Create Your Own Menus” that offer flavorful, healthy and perfectly-portioned options. To start, the menu offers a selection of salad options whereby guests build their own salad with a choice of lettuce, toppings and dressings. Additionally, this feature is available for main courses that include such entrée selections as salmon, Pacific Halibut, organic chicken breast, beef tenderloin medallions, tofu and eggs prepared any style. To complement the main course selection, the menu offers a choice of sauces and side dishes so that guests can make conscientious decisions that meet with their dietary requirements.
About “Food. Thoughtfully Sourced. Carefully Served.”
Hyatt’s global philosophy is focused on sourcing and providing healthy food and beverage options for Hyatt guests and associates and that are good for the local communities in which they reside and good for the planet. On the journey to become the first global hospitality brand to make an effort of this magnitude, this philosophy guides food and beverage planning from the operational level to the guest experience. With this long term strategy, each hotel works to anticipate and satisfy the evolving preferences of its guests, ensuring that travelers have more options to fit their needs and lifestyles.
Driven by insights and in-depth research, Food. Thoughtfully Sourced. Carefully Served. is grounded in three pillars.
The first pillar is focused on healthy people, and is implemented by providing portion controlled, balanced offerings and natural ingredients prepared with nutrient preserving cooking techniques. Examples include reducing the hamburger size from 8 oz to 7 oz of meat; mandating gluten free and vegetarian options on all menus; offering Stay Fit Cuisine menu items on full-service brand menus; and providing natural bacon, organic produce and hormone free milk as menu options.
The second pillar is focused on a healthy planet by ensuring sustainable purchasing and operational practices, which are intended to improve the long-term health of people and the planet. Examples include sourcing sustainable seafood; planting chef’s gardens on property; introducing recycling programs that include repurposing wet waste to feed for local farmers; and using new to-go containers and packaging.
The final pillar is intended to support healthy communities by sourcing from local suppliers as well as sharing knowledge at schools and actively supporting farmers’ markets and other community events. Examples include hosting farmers markets; sponsoring local culinary schools to participate in competitions; and mandating that five local ingredients be utilized on the menu.