The JW Marriott Orlando Grand Lakes provides a true “farm-to-table” experience with its “Bee Break.” The resort’s resident bees are part of the food display, with the hive enclosed in a glass case. Guests can choose from a variety of foods prepared with honey from those bees, such as almond croissants drizzled with honey, and honey, orange, and chocolate chip muffins.
At the Gaylord Opryland Resort and Convention Center in Nashville, “local products that provide a sense of place continue to be hot,” said public relations director Jenny Barker. For example, a popular meeting break option is a biscuit station that focuses on the flavors and culture of the South. Chefs prepare the biscuits in front of guests who can then pair them with house-made butters and local jam.
For a recent conference where the theme was built around growth, the Hyatt Regency New Orleans created a break with a garden concept. Guests could choose from snacks hanging from trees and coming out of flower pots. Throughout the day, catering staff added new options to the garden.
