Sheraton goes low-carb
Hotels unveil menu items

John Stearns
The Arizona Republic
Apr. 16, 2004 12:00 AM


Feeding a growing consumer appetite for low-carbohydrate meals, Sheraton hotels across the country today will unveil carb-stingy menu items refined in tests at two Valley hotels.

"It's an amazing impact," John duToit, food and beverage manager at the Sheraton Crescent Hotel in Phoenix, said of the low-carb meals' popularity during the monthlong test that ended Thursday.

About 37 percent of the meals ordered came off the "Lo-Carb Lifestyle" menu tested at the Sheraton Crescent and Sheraton Wild Horse Pass Resort & Spa on the Gila River Reservation. They were among a handful of U.S. Sheratons that tested the menu.

The special menus list carb counts with each item. For example, the Ultimate Portobello Chicken Burger weighs in at 2.9 grams, and Salmon Lettuce Wraps at 2.6 grams. Low-carb options are offered for breakfast, lunch, dinner, dessert and appetizers - even cocktails like the Leany Tini.

Sheraton is among hotels across the country adapting to the dietary craze sweeping the land under names like Atkins, South Beach and Weight Watchers.

"Hotels tend to be laggards in catching up with . . . social trends, but it's important for hotels to do that to keep current pace," said Robert Mandelbaum, director of research at the Atlanta office of PKF Consulting, which works in the hospitality, real estate and tourism industries.

"People want to do on the road what they do at home (and) keeping current with trends is a smart business move."

Valley kitchens are reporting no disruptions as they adjust to the new meals.

"This is the new way to be health-conscious now," said Niki Peters, 35, of Dallas, as she finished her "Updated Caesar" salad with chicken topped with Parmesan crisp instead of croutons at the Crescent on Tuesday.

The Camelback Inn, a JW Marriott resort and spa in Scottsdale, began serving a diet-oriented menu in its Navajo restaurant last month. Menu items list calorie counts, plus grams of fat, carbohydrates and protein to let diners see exactly what they're eating.

About 41 percent of guests order off the healthful lunch menu at Navajo and 12 percent at dinner. The nighttime decrease is attributed to a buffet that allows guests to choose what they want to eat.

Even if hotel guests aren't on a strict diet, healthful menu items allow people like Brad Jones, 37, of New York City to fuel up on lighter foods when business trips disrupt normal exercise routines.

"I think that's a good alternative when you're not able to stay on your regular schedules," Jones said after eating a low-carb business lunch with his colleague, Peters, at the Sheraton Crescent.

The Scottsdale Plaza Resort, an independent property, hasn't gone so far as to offer carb counts on its menu, but is considering it, spokeswoman Karen Murray Boston said.

Kristen Jarnagin, spokeswoman for the Sheraton Wild Horse Pass, said about 5 percent of meals in the first month were off the low-carb menu.

"People love having the option," Jarnagin said, adding that it's better than searching for something on the menu "that might work."

Sheraton will bring low-carb options to banquet menus shortly, she said.


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