Hotel F&B&trade
 
Menus & Venues
 
 
June 2015
 
 
Plugra
 
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Chef Josh Elliott at the Hilton Cabana Miami Beach pays special attention to where he sources his meat, because his guests want to know. "There’s lots of open land where the animals live,” Elliott says. "They have a natural diet and natural life. The animals are all accounted for individually. They are being taken care of."

How often could you or your servers relay this kind of information to your meeting planners or guests? Yet knowing where their food comes from is a growing requirement that your guests will have, especially up-and-coming Millennials. In this 20-page special report, we will explore:

  • What hotel chefs are saying about sourcing meat.
  • Which continent raises 70% of its beef as grass fed?
  • Procuring from sources with a high level of animal welfare and sound environmental management.
  • Where are processing facilities required under law to ensure minimal stress on the animals?
  • Ensuring your sources have strict food safety oversight in place.

Click here for Perfect Proteins: Tips for Selecting Responsibly Raised Beef
and Lamb (e-flipbook)
.

Click here to download the PDF version.
 

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Butterball Foodservice
 
 
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