Radisson Blu Hotels have come up with a solution to that 3 p.m. sugar crash we’ve all experienced in day-long conferences and meetings: Brain Food, which covers a broad range of foods that are low in fat and refined sugars, and improve concentration levels. From fish and whole grains to fruits and vegetables, teams of nutritionists and hotel chefs have worked together to create the flavorful and healthy menu.
The concept of Brain Food began in Radisson Blu Hotels in Europe, and received such positive feedback that it was quickly integrated into all U.S. Radisson Blu catering menus. Although many other venues are coming up with alternative options for healthier eating, chefs at Radisson Blu pride themselves in pioneering the movement. “It’s one of our tools that is key to differentiation,” says chef Jim Kyndberg, Radisson Blu Minneapolis Downtown. “It’s something that sets us apart from competition.” Kristen Babcock, director of catering and convention services at the Radisson Blu MOA, adds, “It’s a fairly unique principle, yet so practical for today’s meeting experiences.” The Brain Food menu, created by Executive Chef Dinesh Jayawardena, continues to be a top choice for event and meeting planners.