Reinventing Room Service

It astounds me that room service hasn’t changed in decades.

Just think about how food has evolved across the entire spectrum. From fine dining outlets to gas stations and from fast food to inflight, every aspect of eating has been reinvented. We all have become foodies and I think more discerning.

Yet when it comes to room service, some of the best, most prestigious hotels in the world are still serving a club sandwich, pizza and a caesar salad; and in disappointingly small portions.

Don’t they get it? We are not dressed up going to a candlelit dinner, my wife and I are in our undies or robes and don’t want to be seen, we want comfort food. We want to feel at home, we want the food we would open our fridge for. And a lot of it!

Now working in the hotel industry, I understand the constraints, the difficulties of all hours room service. Most guests order room service at late hours of the day, when the chefs have left for the evening so the night staff has to assemble the menus. That’s why you see certain limitations after say 10pm. Honestly though, come on guys, get creative. I have had to on many hotel ventures and now I will again, for The Leaf Jimbaran in Bali.

the-leaf-villa-bedroom-rev-3-1024x512

You can go ahead and ask me, what have *I* changed?

Well let’s do this.  I started with the idea of making comfort food that’s guilt-free like a massive bowl of wonton noodle soup with noodles made of tofu and shrimp wontons made with egg in place of wheat which will fill you and satisfy, without giving energy so you can still have a good night’s sleep.

You could try a huge Thai red curry with light coconut milk, or maybe a beef burger made with an aubergine bun and air fried french fries. If you’re in a seafood mood then the tuna nicoise that we serve isn’t going to be a normal 40gs of tuna and a bunch of potato filler, it’ll be a fresh ahi tuna that’s big.

I guess what I’m trying to say is that these are all large portions because you can’t put a price on being filled up or the satisfaction that comes from a guest opening their door to a great meal. Let’s reinvent the wheel and have people enjoy room service again!

Daniel - Living GreenDaniel Green, the Model Cook is a Celebrity Chef known for his healthy approach to food and living  well. With TV, books, magazines and live appearances, Daniel spends his time helping fans to cook better, feel better and live better. He’s also an avid traveler and a self-confessed Foodie.

To contact Daniel or learn more visit www.themodelcook.com or follow on Twitter  and Facebook

Wine Lovers Raise a Glass

Many in our Going Global Community are wine lovers and so we always like to track the trends of the wine industry. After all having ...