The Amway Hotel Corporation manages more than 1,100 hotel rooms in Grand Rapids, Mich., making it a powerful trendsetter in the local meetings market. For years, the company received requests from guests that wanted to take their house-made salsas, chutneys, sauces and condiments to-go.
In response, Amway launched the Hotel Kitchen line, with six original products. They partnered with a local bottling company and sell the tasty toppings, which range from a “gingerette” salad dressing with ginger and lime to a cherry-jalapeno chutney, online, in the hotels and at select local grocers. They can be given as attendee gifts or placed in amenity baskets.
Corporate Executive Chef Josef M. Huber, who is a driving force behind all of Amway’s culinary offerings, closely follows dining trends.
“The Midwest used to be primarily meat and potatoes,” Huber says, but tastes have evolved. “Ten years ago we couldn’t give away a fresh pork belly and now you can hardly find one.”
“The main request we get is for healthier F&B,” he says.
Ron Brondyke, vice president/corporate director of sales for Amway Hotels, describes the Amway Grand Plaza as “primarily a convention location.”
The 628-room hotel is the company’s flagship property, but Amway also manages a 337-room JW Marriott and a 214-room Courtyard by Marriott in Grand Rapids.
