Miller’s Guild Bags Room Service at Hotel Max

By Seattle Mag March 10, 2014


!–paging_filter–pIn what is hopefully a sign that hotels, at least the boutique variety, may start bagging traditional room service all together, stronga href=”” target=”_blank”Miller’s Guild/a/strong is using very non-traditional packaging to deliver order-in./p
pAbout two weeks ago, chef Jason Wilson and the crew at Hotel Max unveilednbsp;a nifty new room service program without using a single silver domed tray in the process./p
pThe downtown hotel has developed a rather cool program, where room service items are delivered in custom-stamped brown paper bags made to look rustic-pretty with butcher’s twine and hand-written labels and tags, signed by the cook who prepared your meal.nbsp;/p
p”It’s interesting,” says the hotel’s General Manager, Kevin Scott. “From the hotel side, room service is one of those necessary evils. It’s not always profitable, but it’s an amenity that is required.”/p
pInteresting side note: The Westin was the first hotel chain to offer 24-hour room service back in 1969.nbsp;/p
p”For the demographic we’re going after, they don’t really care what [the food] comes on. It’s not all about the presentation. We’re trying to go against the grain and see how we can put our own spin on [room service] to make it different in that regard.”nbsp;/p
pNot everything on the Miller’s Guild menu is offered via room service, for obvious reasons. For instance, the cooks aren’t able to do the big dry-aged steaks or the Flintstonian beef short rib.nbsp;/p
p”It’s not like we’re trying to invent wheels,” says chef Wilson, “we’re just trying to take a different look at room service.”nbsp;/p
pBest case scenario, this is signaling a changing tide in the snoozefest known as room service. Eating in shouldn’t feel like being sequestered. A little nice personalized packaging goes a long way.nbsp;/p


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