If trifles really do make perfection as Michelangelo suggested, then the art of fruit presentation might echo this at Hartford Marriott Rocky Hill in Hartford, Connecticut.

Executive Chef Jim Oswald “trifled” with the idea of a fresh fruit carving station for meetings and banquets after witnessing the waste resulting from self-service. “It was unbelievable how much fruit we tossed, from oversupplying buffets and from guests taking too much,” Oswald says. “Sous Chef Norman McPherson and I put our heads together and came up with the idea of a mobile fruit carving station for breakfast functions and meeting breaks.”

PRACTICAL, PRETTY, AND PROFITABLE
Although the idea was rooted in practicality, the concept is also theatrical. “Guests like to interact with the chef and see fresh product being served,” says Oswald. “They are drawn to interactivity with the culinary team. And guests know what’s in and what’s out. What’s in is more experiential, and the fruit carving station fits nicely with that idea.”

The Marriott Rocky Hill invested in mobile Boos tables with butcher block surfaces, which are outfitted with three-tier displays of whole fresh fruit. A cold-prep culinary staffer is toque-outfitted and tasked with carving and plating fruit, served on five-inch square plates. A typical serving includes half-inch slices of cantaloupe, honeydew, and pineapple, along with a small bunch of grapes, all topped with one strawberry. The carver keeps approximately six plates prepared so guests can grab and go. They can also customize choices for their favorite freshly carved fruit.

Chef Oswald was initially concerned about service bottlenecks. “We had reservations about how this would work, but you wouldn’t believe how smooth it is. Roughly 50 to 75 percent of our meeting attendees choose fruit as a breakfast item. We can accommodate the demand by having peeled fruit ready for carving at the station.”

Among the practical aspects of the fruit carving station are the cost-effectiveness and profitability of the concept. Oswald estimates that his team uses half as much fresh fruit as in the buffet presentation.

“Instead of cases of cantaloupe, honeydew, and pineapple, we just use several pieces of whole fruit per function,” he says. “Labor is greatly reduced, in that we avoid hours of peeling and cutting fruit the day before. And we avoid waste that comes from prepping too much fruit to meet demand.”

Oswald estimates that his prep staff previously spent up to four hours daily in peeling and cutting fruit in preparation for buffet service. With fresh fruit being a high cost center, issues of accurate inventory and minimal spoilage and waste are important for Oswald. “Fruit expenditures can be among the highest, especially in winter. This is a great way to decrease costs while increasing quality and service.”

The notion of prescribed portions of fruit ended up being so successful for the Marriott that they carried the concept over to their breakfast service at Allie’s American Grille as well as their concierge service, where trays of plated fresh fruit prevail alongside buffet items. Two trays of plated fruit are presented and carefully monitored for resupply.

Most importantly, meeting and banquet guests are pleased with the new artful way of serving fruit. “There’s a wow factor there,” Oswald says. “Our F&B guest and meeting planner satisfaction surveys put the Hartford Marriott Rocky Hill in the top tier of Marriott hotels, and the fruit presentation is noted as greatly appreciated. It knocks people out in terms of freshness and creativity.”

Oswald says hoteliers shouldn’t be wary of featuring a fruit carving station. “It may seem intimidating at first. But getting buy-in from the culinary staff and banquet captains is key. It’s not as hard as it sounds.” Sounds nearly perfect and anything but trifling.

Nancy Fox covers topics related to food and beverage, travel, and lifestyle. A 20-year travel industry veteran based in Orlando, she has held positions with Walt Disney Attractions and AAA.