Helen Lee Schifter has been a well regarded health and wellness expert who studies the Japanese tea ceremony. Schifter has been very passionate about the need for many in the public domain to take the subjects and topics of health and wellness far more seriously than they presently do. This is a principle that is also applicable to the hotel industry – and to the hospitality industry, more broadly. In fact, with the Coronavirus having unfortunately put this industry at a standstill, it’s an opportune moment for us to have this important conversation.
According to Helen Lee Schifter, now is the time, more-so than ever before. for there to be a national conversation about this subject. But it’s equally important for industries that incorporate catering (no matter the cuisine) to step up to the plate and hear this national outcry. The hospitality industry is certainly one of them. And within that industry, hotels certainly feature quite prominently.
When one goes to a hotel they are typically either on vacation or on a work assignment. Regardless, there is something psychologically that convinces you that it is okay to eat freely. Perhaps, it’s the environment you’re in – that promotes the idea of being liberated and enjoying the leisure associated with the space. Perhaps it’s the idea that you’re on vacation and therefore the typical rules you might subscribe to yourself, including dietary restrictions, are no longer applicable – and perhaps, not even relevant any longer.
But the relevance could not possibly be stronger and more important. When one considers the number of people who go to hotels and frequent them for leisure and other purposes, they are all putting their dietary restrictions on the side and neglecting them, when going about their eating habits on-site.
This is a pattern that must stop – as it truly can be devastating in the aggregate. And quite simply – that’s the way these issues arise. Health issues don’t arise over night. They arise over time. If there isn’t attention and devotion given to proper dietary habits, problems will naturally arise.
There’s no reason hotels can’t offer healthy cuisines and nourishment that is also tasty. There’s no reason to compromise on the taste of foods or the quality in the interest of leading a healthier lifestyle. There are all sorts of tasty options across a diverse pool of cuisine. American, Italian, Greek and Middle Eastern.
Hotels should take health and wellness into consideration not only in terms of the various foods and beverages that are offered across their resorts’ dining halls and restaurants on premises. They also should keep this in mind and treat this matter seriously when it comes to foods and beverages that are provided outside of these confines (of the dining halls, etc).
How about room service? Or beverages and foods by the pool? Night-time activities? All important and relevant to this broader conversation. It’s incumbent upon more hotels to promote healthier living and healthier eating in doing so.