Every guest is different. Every event is different. Every buffet is different. Every piece of art is different.
Pretend you're in a new city on a Sunday morning. You're looking for a great place to grab some breakfast downtown, so you have a few options. You can check with your hotel's front desk to see if they have any recommendations, or you can pull out your phone to see what Yelp! has to say. Inevitably, you're looking for those five star reviews.
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.