If done correctly, creating a new buffet experience in today’s world may differentiate your restaurant, pay off in financial dividends, and offer guests the safety they seek over a la carte service interactions.
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.
Given the grand shift in eating habits that is currently happening, hotel guests may well prefer familiar ordering apps (Uber Eats, DoorDash, SkipTheDishes or others) for in-room meal delivery over a quick saunter downstairs to your restaurant.
While you may feel that the road to post-lockdown recovery is a long and difficult one, there are many ways to drive revenue and delight your guests despite the current circumstances.
In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL’s Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What’s not to like?
The landscape continues to change rapidly and while no one can say with any degree of certainty where everything will land, we are starting to see the shape of things to come. Here are changes that the new normal is likely to bring forward in the hotel industry for owners and operators.
There is tremendous value in slowing down and dedicating the time to take stock of where you’ve been and where you’re going; providing clarity for you and everyone who relies on your direction. Only after that can you put together a set of goals that will keep you and your team focused and prepared as soon as the “new normal” starts.