COMTEMPORARY COOLING SOLUTIONS FOR HOSPITALITY PROFESSIONALS
F & B
been trained to stop multitasking . “ If you clear the plates of one table , you cannot continue to clear the plates at the table next to it ,” Spiegel says . “ Also , we are having the same servers serve the same tables every day .”
He ’ s training the behind-the-scenes chefs how to serve guests at the breakfast buffet from behind a glass shield . That includes grooming , mask-wearing and guest interaction .
“ All of these little things seem very simple , but when you have to do it from
The Hotel Hassler Roma relocated its small Michelinstarred Imàgo restaurant to the Rome hotel ’ s seventh-floor penthouse terrace .
one day to another , we had to do a lot of training time ,” he says .
At The Rooftop by JG , nothing is carried by hands to the table , and the kitchen is cleaned regularly . “ We have an old-school timer that goes off every hour , and that ’ s the notification to clean , sanitize and reset every station ,” Musyt says .
The kitchen at Heckfield Place has been reorganized into small teams to maintain social distancing , says Skye Gyngell , culinary director . “ We have designated one-way systems for staff back of house ; face masks ; hand washing every 20 minutes ; sanitizing work stations thoroughly after each task ; and a full deep clean and sanitization at the close of each day ,” she says .
And the restaurant at the Hotel Massimo D ’ Azeglio in Rome keeps a list of everyone who has dined in the restaurant over at least the past 30 days , in case there is a need for contact tracing .
Hotels are also working with suppliers differently . At Velas Resorts in Mexico , suppliers are being asked to abide by the same procedures the hotels use .
“ It ’ s important to note that our providers , like us , are also following the same official hygiene and safety protocols from health organizations ,” says Culinary Director Michel Mustière . “ Every piece of merchandise that enters the property will be registered in a database so that we can easily keep track of the products that enter the hotel .”
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COMTEMPORARY COOLING SOLUTIONS FOR HOSPITALITY PROFESSIONALS
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