When traveling for work, “I don’t usually go out for dinner,” says Brian Gullbrants, former VP of operations for Ritz-Carlton Hotel Company. “I call room service and order a cheeseburger or a club sandwich, something filling and simple that I can eat quickly and get back to my computer.” Gullbrants isn’t alone. More than a year ago, an “overwhelming number” of Ritz-Carlton business guests expressed a demand for quick, easy, and indulgent dishes on the in-room dining menus. Business travelers, incidentally, account for 25 percent of all U.S. domestic travel (Travel Industry Association). Since 75 percent of those are traveling alone, who can blame them for wanting a little slice of home?

To this end, Ritz-Carlton handed down the mandate that more “comfort foods” were to be added to the room service menus. As a result of these additions, Gallup polls now indicate higher ratings in the company’s in-room dining category. Executive Chef Jacques Sorci of the Ritz-Carlton New York, Battery Park Hotel says the numbers don’t lie.

“Month after month, our top room service sellers are our New York-style pizza (12 inches with choice of toppings), our grilled Certified Angus burger, and our BST (bacon, shrimp, and tomato) sandwich. We’ve added pints of Häagen-Dazs ice cream to our dessert menu, which come with whipped cream, chocolate sauce, and sugar cookies. These have also skyrocketed in sales.”

Other decadent items on the Battery Park menu include Creamy Maine Lobster Bisque, Truffled Croque Monsieur (Parisian ham, Gruyère cheese, and black truffle on toasted brioche), and Country Bread Tartine with Nutella and Banana.

The Ritz-Carlton, Lake Las Vegas, in an area known for its excess, also rings in the chain’s highest room service sales with items like the Short Rib Hamburger with Spicy Fries, Truffle Macaroni and Cheese, and Seafood Linguine in Cartoccio, which is served in a clear plastic bag. Other big winners are Orechetti Pasta with Bolognese Sauce, Chocolate Hazelnut Cake with Gold Ice Cream, and, from the late-night menu, the new Sundae Bar for Two, with 10 toppings, whipped cream, and syrup choices.

“The light, health-conscious trend has never completely taken off when it comes to in-room dining,” says Executive Chef Stephen Marshall, Ritz-Carlton. “When people are in their robes, behind closed doors, they tend to eat heavier foods.”

It’s true that both properties still offer lighter items such as the Buffalo Mozzarella and Vine-Ripened Tomato Salad, the Tuscan Chicken Sandwich, the Roasted Free-Range Chicken Salad, and the Wild Salmon with choice of three sauces and sides. Obviously, there have to be options available for every palate, but Gullbrants says he saves the more adventurous dishes for the restaurants.

“If our room service guests can’t pronounce it, they’re probably not going to order it. Our new menus were created because customers place value on time and ease. Sometimes you don’t need to over-think things. It’s not rocket science ... it’s room service.”

• Five-star coffee at the touch of a button for in-room,
  catering, meeting rooms, and restaurants.