Bethesda, Md.–Aloft Hotels has launched its Re:fuel by Aloft food and beverage program, with a new breakfast format to change how guests experience the most important meal of the day.
The refresh, developed in response to changing consumer needs and global food trends, includes the creation of 13 portable breakfast pots, which can be purchased at more than 90 Aloft Hotels in the United States, with plans to roll the program out at Aloft Hotels worldwide. Featuring on-trend food items such as freshly poached eggs, avocado, and quinoa, as well as perennial foodie favorites such as lemon ricotta pancakes, sweet potato hash, and cheddar grits, the new Re:fuel breakfast pots are designed to give Aloft’s guests a balanced and fresh breakfast to enjoy on-the-go.
“Most Aloft Hotels don’t have a full-service restaurant on-site, so we came up with this non-traditional approach to ensure our guests can still enjoy a hot, made-to-order breakfast before they leave for the day,” says Bridget Higgins, global brand director, Aloft Hotels. “Aloft Hotel guests are always ahead of the curve, and with foodie culture becoming more and more prevalent, we wanted to offer them something that felt relevant to them. The Re:fuel breakfast pots provide guests with a quick and easy way to get a fresh breakfast before a day of meetings or sight-seeing, all in a stylish, fun container that they can take with them on the go.”
Guests will place their order through digital kiosks, and their selection will be custom-made just for them. Each pot is labeled with its own sticker which specifies the time the pot was created. The 13 varieties of the Re:fuel breakfast pots—including sweet, savory, and vegetarian options—put a new twist on breakfast menu items, allowing guests to choose a breakfast to suit their style.
The varieties include; The Original: seasoned fries, poached egg, cheese sauce, bacon, and scallion; The Ranchero: black bean salsa, tortilla chips, avocado, lime, sour cream, poached egg, cilantro, grape tomato, and salsa; The Goodness: grains, poached egg, avocado, goat cheese, grape tomato, cucumbers, basil, honey lemon vinaigrette, and salt; The Classic: corned beef hash, poached egg, and scallion; The Paleo: sweet potato hash, poached egg, and scallion; The Hearty: pork and bean base, poached egg, pepper, and scallion; The Protein: quinoa, mushrooms, kale, basil, grape tomato, turkey sausage, poached egg, lemon vinaigrette, salt, and pepper; The Lean Green: Brussel sprouts, kale, avocado, basil, poached egg, lemon vinaigrette, salt, and pepper; The Southern: cheddar grits, chicken pieces, sriracha honey, poached egg, honey, and scallion; The Classic Southern: cheddar grits, poached egg, shredded yellow cheddar, pepper, and scallion; The Sweet: mini pancakes, assorted berries, granola, maple syrup, mint leaves, and lemon ricotta; The Berry: overnight oat base, yogurt, fresh berries, granola, honey, and mint leaves; and The Brunch: French toast sticks, strawberries, blueberries, raspberries, icing, powdered sugar, and mint leaves.
Currently, the Pots are only available in Aloft’s U.S. properties, but the refreshed Re:fuel concept will be rolled out to Aloft Hotels in Europe, Asia, the Middle East, and Africa in the future, where the program will be adapted to suit local cuisines and trends.
In addition to the pots, the new Re:fuel program includes grab and go retail offerings that include Chameleon Cold Brew Coffee, Buddha Bowl Himalayan Salt Popcorn, Graze snack packs, and Fairytale Fruit Gourmet Gum.
