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Calling All Chefs: Hyatt Invites Families to Enter For Kids, By Kids Family Cook-Off

June 29, 2013 Hotel News No Comments Email Email

With its youngest guests in mind and summer travel officially underway, Hyatt announced today the launch of its “For Kids, By Kids Family Cook-Off” recipe contest.

The contest, along with the release of new and kid-approved menu items, kicks off the second year of Hyatt’s For Kids, By Kids initiative and furthers this industry-leading commitment to delivering healthier options for kids while they are traveling. The “For Kids, By Kids Family Cook-Off” invites families to create and share a healthy breakfast recipe, along with a photo via Facebook, for a chance to win a vacation and a place on Hyatt’s For Kids, By Kids menu.

A Year In Review

During its first year in service, Hyatt’s For Kids, By Kids menu was successful in helping kids expand their palates, with approximately 75 percent of sales coming from items off the new menu. Popular items from the menu included Alice Waters’ organic chicken, grilled petite natural steak, and whole wheat pancakes.

The For Kids, By Kids menu provides more fun, fresh and flavorful food offerings for the nearly three million child guests that Hyatt serves annually. The menu is a part of Hyatt’s industry-leading philosophy Food. Thoughtfully Sourced. Carefully Served. – promoting healthy people, a healthy planet and healthy communities. All items on the For Kids, By Kids menu illustrate Hyatt’s commitment to Partnership for a Healthier America (PHA), which holds Hyatt accountable to continuously improving the nutritional profile of food menus at full-service Hyatt properties across the U.S. over the next 10 years.

Feedback after the first year also revealed that parents have enjoyed exposing their children to new and exciting flavors, but that they wanted to see even more options on the menu, including childhood favorites with a healthy twist.

“Our journey with the For Kids, By Kids menu has been eye-opening and has uncovered some critical insights about the way kids want to interact with their food, as well as the level of sophistication in their young palates,” said Susan Santiago, Vice President of Food and Beverage for Hyatt Hotels & Resorts. “We’re pleased to see how positive reactions have been to For Kids, By Kids, but we’re not stopping there. We are committed to making this menu the very best it can be for families, which is why we’re making changes directly based on our research and customer feedback. We think the new menu items will only further our goal of making healthy and fun foods the easy and favorable choice for our youngest guests.”

For Kids by Kids Enhancements

All items on the For Kids, By Kids menu were created hand-in-hand with Hyatt’s food and beverage team and 12 year-old chef, Haile Thomas, who has cooked for First Lady Michelle Obama and was integral in the conception and testing of dishes on the menu. Select new additions to the For Kids, By Kids menu include:

  • Breakfast: Scrambled eggs and chicken sausage served with toast and a fruit skewer
  • Lunch: Organic turkey burger with fresh fruit and house made ketchup; crunchy chicken pops (baked, not fried) served with a tomato dipping sauce and a garden salad
  • Dinner: Salmon Teriyaki with rice noodles and vegetables (tofu available as an alternative); chicken and pineapple skewer served with brown rice, apple and sun butter lime dip.
    *Salmon Teriyaki recipe was created by 12 year-old kid chef Haile Thomas

“Hyatt really knows what kids want and has given me the chance to develop kid-tested and kid-approved dishes that are creative, exciting and fun,” said Haile Thomas. “I’m excited to see my Salmon Teriyaki on the menu – it is sophisticated and even though it might be new for many kids, I can promise that plates will be empty and bellies will be full with this dish. I’m excited to see the other unique recipes that will be submitted to our cook-off contest and I encourage all the kid chefs out there to get in the kitchen and get cooking!”

Hyatt is also extending its relationship with Alice Waters, known for her culinary philosophy that maintains cooking should be based on the finest, freshest, seasonal ingredients that are produced sustainably and locally. Waters has revamped her exclusive organic menu for Hyatt, which now appears on the For Kids, By Kids menu and offers a new salad, chicken entrée and dessert.

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