The Hyatt Regency Hotel in Sydney ordered in volume this time, and with 400 pieces each of two different fingers, the scale of this one was worth noting.
The teriyaki chicken with carrot and butter lettuce on multigrain bread made up a big portion of what went out the door, sitting alongside the pesto, spinach, tomato, buffalo mozzarella, balsamic glaze, eggplant and aioli bun on charcoal bread. Both options were built to move through a busy hotel service without fuss, and that’s exactly how they were used.
Alongside those, 25 crunchy salad gluten free vegan fingers and 25 pastrami gluten free meat fingers rounded out the order, covering guests who needed something outside the main options.
For an operation the size of Hyatt Regency, having the gluten free pieces land already labelled and ready to separate out makes a real difference on a busy floor.
