There are advantages to buffets, particularly when large numbers of diners need to be served, but doing without them during the covid crisis has its upsides.
“Personalization” is about consistency and interaction
Delivering an “experience” and offering personalized service depends on the owners investment into staff, not better computer program.
“Localization” starts with the local guest
We often talk about local food, local artists, and local wines, but not about humans. We need to remember local guests – the ones we are here for (and the not insignificant revenue they can bring to a hotel’s bars, restaurants, spas and other profit centres).