Photo Courtesy of Swissôtel Hotels & Resorts

Swissôtel Hotels & Resorts has introduced a new element into their dining plans, focusing on the guest more than the bottom line. Breakfast, lunch or dinner, as well as the room service menu will focus on healthy eating, inspired by the 20/55/25 formula of the athlete’s diet: 20% of each dish will consist of proteins, 55% of carbohydrates and 25% of fat. The brand will also have vegetarian, vegan and gluten-free meals available as well. "From the creation of a cocktail through to designing our restaurants and outlets – our guiding principle is to provide an emotional experience for our guests," says Stephane Franchini, Executive Director Food & Beverage at Swissôtel Hotels & Resorts. “This experience should be lively and full of energy, leaving a strong impression. Intensifying our standards and improving product quality is our top priority. From the traditional, fresh Swiss Zopf through a large selection of breads and croissants from a first-class bakery, with whom we recently began to collaborate world-wide, as well as organic alternatives, the breakfast offering should be an absolute delight for our guests. And individual features will again be offered directly at the table – bringing the buffet to the guest, so to speak.”