Breakfast is the first experience of the day, allowing guests to charge battery with essential nutriments such as vitamins, carbohydrates, proteins, lipids and of course liquid. It is the perfect opportunity to give a nice start to a journey. Customers enjoy a peaceful and restful breakfast particularly during holidays. One of the singularities for the hospitality breakfast is that for all segments, from super eco to luxury, buffet was adopted everywhere worldwide. Why such a fast spread over the world? Very simply because it pleased both parties, guests, in offering a fantastic variety of products and hoteliers because of the efficiency of the service. The perfect equation.
Unfortunately, with virus such as flu, gastroenteritis and Covid-19 becoming more and more aggressive, buffet philosophy has to be revamped in order to offer guests the highest level of hygiene but equally to maintain products variety. In a very close future, spoons flying from one hand to another and products directly exposed without breath guards will be definitely banned.
For Eco-segments and according to government distancing recommendations, in a first time take away could be the most appropriate solution with wrapped products such as energetic bars, pastries, fruits and juices. To fill guest’s curiosity, fancy items could be proposed as well from homemade Kombucha tea to insects’ bars! In a second time, when the pandemic will slow down, restaurant space will re-open but some efficient measures should be swiftly engaged. Hydro alcoholic gel at the entrance, breath guard systematically implemented over the buffet will become a must. Hot food will be provided on demand by a cook. Drinks should be seriously considered and single use cup will be displayed. For tea and coffee service, automatic machines could be used according local regulation but a barista service could be studied.
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For Midscale and Luxury segment, room service will be the best option to avoid cross contamination. Glamourous presentation, homemade pastries, local products could become the core of the breakfast tray. Freshness of the ingredients and decorative crookery could enhance guest’s perception. Gradually buffet, with similar measures than for the Eco-segments, could be applied. As usual, chefs will cook on demand hot food and, in some prestigious venues, breakfast menus could be displayed on table to come back to “A la Carte” propositions.
During this uncertain period, hoteliers should demonstrate authenticity and audacity in re-inventing the Breakfast ritual. From products to service, new interactions between guests and teams should be created in respect of the legislation but keeping the welcoming tradition, transforming a challenge in a service opportunity.