countless meetings and events around
the world. Marriott’s global food safety
team continues the values of its founder
by ensuring “best in class” food safety
standards and prescriptive protocols.
Our culinary team is diligent in seeking out our guests’ food and beverage
preferences, evolving our understanding
of behaviors and beliefs that influence
food choices in today’s markets.
Our current focus is, of course, millennials, as they are now the spotlight
generation. Demographers define millennials as those born between the early
1980s and the mid-1990s to early 2000s.
We know that millennials are today’s
trendsetters, which means that whatever
is trending in food and beverages, it
cannot trend without them. Millennials see food as an adventure. They
don’t observe traditional meal periods,
so foods that were once exclusively for
breakfast are now in demand late at
night. And fresh foods must be available on demand, anytime. Millennials
graze instead of eating large meals.
More than any other generation, millennials are more savvy in understanding
menu verbiage. French cooking technique terminology is one example. The
same can be said for their recognition of
nonmainstream fruits, herbs, and vegetables, as well as ethnic spice blends.
They help us market and spread the
word of a hotel restaurant’s innovative
offerings through social media.
Plant-based diets are increasingly
popular among this demographic, and
Marriott expects this trend to gain greater traction in the future. For hamburgers, it’s not just ground chuck anymore.
Beef primals like flank, brisket, and
short loin are ground and combined to
produce a more flavorful burger. These
new cuts of meat and processing techniques raise the risk of contamination.
Marriott’s brand standard mandates
that all finished ground beef be tested
for pathogens using a “test and hold”
protocol. Our vendors are held to this
standard, and quarterly laboratory
analysis must be relayed to the global
food safety team. This has proven to be
a highly effective method of maintain-
ing food safety standards.
The latest report from the U.S.
Department of Agriculture surveyed
millennials’ food-buying habits. 6 This
younger generation is buying a lot
more prepared food, and the wealthier
a household becomes, the less food is
eaten at home. According to this report,
millennials eat in a restaurant or bar
around 30 percent more than any of the
older generations. This is good news for
Are There Effects on Food Safety?
The very popular restaurant Court-
yard Bistro is an example of a restaurant