In this new era of nutritional awareness, diners are more in tune with what they eat; specialty diets for those with diabetes, heart and celiac disease, or individuals who follow raw or macrobiotic diets and veganism are now the norm. Foodservice directors across all industries are trying to keep up, especially with the passage of the March 2010's National Menu Labeling Law, which is scheduled to go in effect in 2011. Axxya Systems is making it easier for hospitality teams to meet diners' needs. The company's Nutritionist Pro family of software products is based on recipe analysis software designed to help customize entrees and menus to fit with guests' requests for caloric and nutritional requirements.ã€€
Axxya's team of registered dietitians also provides expert recipe analysis and customized nutrition programs to customers worldwide. Plus, with the impending legislation about to go in effect, the company boasts that they can help current and future customers navigate the ins and outs of the new regulations.
Axxya Systems is working with Fairmont Hotels & Resorts as the company is about to launch its new Lifestyle Cuisine Plus, with menus, available upon request as of January 1, 2011. Utilizing nutrient-rich ingredients, clean cooking methods and local food products, the new Lifestyle Cuisine Plus menu ensures guests at Fairmont will receive dishes that are wholesome, balanced and full of taste, whether they are dining in a restaurant, bar, banquet or in their rooms.
"Diners with specific dietary requirements often have to forfeit flavor and choice for their health, but not at Fairmont Hotels & Resorts," says Mariano Stellner, corporate director, food & beverage of the Americas with Fairmont. "A typical Fairmont Lifestyle Cuisine Plus menu will include a selection of appetizers, entrees and desserts to address diabetes, heart healthy, vegan, raw, macrobiotic and gluten free diets and contribute to guests' well-being, vitality and energy. In addition, guests with specific food allergies and sensitivities are invited to have a direct conversation with the chef in order to plan their food options during their stay."