One of the easiest ways to make people happy is to bring the party to them, and with new bar designs from Mogogo, there's a fresh way to roll out beverage service.
But in an era when hospitality companies are being squeezed by home stay options and younger demographics are more attune to how it impacts experience, design matters now more than ever.
Buffet service requires a lot of moving parts and pieces, both literally and figuratively. In some cases, serving stations need to be set up inside for breakfast configurations in the morning and are then moved outside for a wedding reception in the evening.
Chafing dishes come in various shapes and sizes with a whole range of features and options. As a result, selecting the right chafer can be a complicated choice, but it's an important one nonetheless.
According to a recent article in Lodging magazine, shifts in revenue and expenses will positively impact hotel food and beverage profits into the future.
Building a better buffet begins with a few basic concepts. Check out this animated roadmap, and see how you can up your buffet game.
Mogogo was created in the space where cooking meets design. When a Cordon Bleu-trained chef met an industrial designer inside that space, the concept for Mogogo buffet solutions was formed.
When you think of buffets, you think about the ability to serve large groups of people quickly and efficiently. While this is a positive for operations in the buffet or banquet business, it also poses several issues, especially in terms of warming.
Mogogo's modular system is extending its line of special tabletops. Discover the new cooking station for your hotel, restaurant, banquet hall, and food and beverage events. Existing class large units can easily be converted to a cooking station by simply replacing the tabletop with this new stainless steel tabletop complete with integrated drop-in cooking inductions.