US Hotel Industry Pays Increasing Attention to Kosher Clientele

(Chicago) The new Westin Chicago North Shore Hotel located in Wheeling, Illinois, scheduled to open this month, will include two totally independent kosher kitchens, one for meat functions and another for dairy, all under the supervision of the Chicago Rabbinical Council(CRC). This may very well be the first major hotel chain to offer both kosher meat and dairy. Many hotels in major cities have designated kosher kitchens to serve the growing demand for kosher catering. Mr. Rupert Spies, Senior Lecturer, Hospitality Facilities and Operations, School of Hotel Administration at Cornell University in Ithaca, NY, is preparing his students for a career in which they are destined to come into increasing contact with kosher. He recently took his students on a tour of New York hotels including the Waldorf Astoria and the New York Marriott at the Brooklyn Bridge to learn more about kosher catering. Addressing the students, Menachem Lubinsky of KosherToday explained the intricacies of the kosher market and the implications on kosher foodservice: “With 15%-20% annual growth, kosher catering is rapidly becoming a key driving force of the kosher market in general.” Mr. Jorge Vargas, the Food & Beverage Director at the Brooklyn Marriott said that kosher represents about 20% of the hotel’s catering. Most New York hotels are said to do approximately 10%-20% of their food and beverage service as kosher. Passover is a key profit period for resort hotels in the US with new hotels being added each year. One source put annual kosher catering sales in the US at nearly $1 billion. Many hotels are investing into their kosher programs by not only designating kosher kitchens but training staff, purchasing special utensils and equipment, and offering individual meals to business clients.

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