Hotellerie

HOTELS STRIVE, BUT STRUGGLE, TO RATIONALIZE KITCHEN OPERATING COSTS

Many hotels resort to cost-cutting measures - staff and raw materials - but such efforts often lead to a deterioration in the service level that is provided.


GUESTS BECOMING MORE DEMANDING AND LESS FORGIVING

Accustomed to eating well both at home and out-of-home, guests want to have inside the hotel a real restaurant providing quality food and variety.

Customers are different, want to eat at different hours and try new things. As a result, they are not satisfied with a limited menu of mixed international dishes.

Typical pretentious and formal hotel restaurants are out of fashion

Business travelers appreciate the comfort and convenience of eating inside the hotel, even when there are good alternatives outside

Hotel restaurants have growing opportunity to drive incremental foodservice sales through consumers who live or work nearby (lunch, happy hours, office delivery are just a few ways to drive new traffic).



The adoption of our high-quality RTE meals represents a viable alternative as it allows:

1. huge savings in terms of space, labor, energy, accounting etc.

2. avoiding wastage of raw materials in the preparation of the dishes.

3. relieving pressure on the kitchen, not only because fewer meals are cooked but also because it gives the restaurant a chance to extend opening hours and spread the traffic over the course of the day.

4. serving meals outside the traditional dining area (room, swimming pool, conference hall etc.).