You won’t see a lavish breakfast spread at MOB Hotel of the People. “I am very skeptical of brunches and huge buffets, which are instruments of unimaginable waste,” says founder Cyril Aouizerate, co-founder of Mama Shelter hotels and former Sorbonne professor. MOB, his new concept announced late last year, intends to network with local, organic agricultural cooperatives and limit its menu to a handful of seasonal options.
That will make food costs about 10% to 15% above average and prices to customers about 10% to 20% higher, Aouizerate says.
Many hotel companies aren’t looking simply at the cost of sustainably produced, responsibly raised produce and other food – they are using their buying power to reshape the entire chain, demanding that their suppliers meet ethical criteria and minimize packaging, and making sure guests know that a luxury experience can be delicious – and, in the case of some resorts, an opportunity to choose your own freshly laid eggs.