BANQUET MENUS GET PERSONAL

Beef or fish? That's about as much meal choice most event goers get when attending large banquets. But those days are a thing of the past at Hyatt hotels. Its Personal Preference menu encourages guests to be picky.

Guests of Hyatt banquets ranging in size from 20 to 2,000 can now choose from a variety of main course selections that best suit one's personal tastes. The new brand standard is available at all Hyatt hotels and resorts across North America and the Caribbean.

For example, prior to a banquet at the Hyatt Regency Dallas at Reunion, meeting and event planners are offered a choice of four-course menu options that provide attendees their own choice of entrée, as well as the planner's selection of appetizers, salad and dessert. Entrée selections include, for example: slow roasted beef short ribs; grilled filet mignon; oven-roasted halibut topped with onion crisps; grilled salmon with bordelaise and beurre blanc sauce; herb crusted chicken breast with exotic mushroom stuffing; and pan-seared chicken breast stuffed with apple and fennel.

Key to the success of the program is a well-stocked kitchen and “real good communication between the front and back of the house,“ says GM Steve Vissotzky. “We've had Personal Preference in effect for two months and it's gone very smoothly.“ Also, the menu includes a pre-determined appetizer and salad, which gives the service adequate lead time to prepare the meals.

“It's competitively priced and word-of-mouth among event planners is making the Personal Preference menu a popular choice,“ says Vissotzky. “We fully expect it to grow.“

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