Marchal at Hotel d ’ Angletterre in
Copenhagen ing QR codes and displayed menus so that guests can have a touchless experience . “ We also have implemented an ordering system so guests can order and pay for food and beverage items from the comfort of their room , all through their phones ,” Knapp says .
Retiring masks is the biggest and best change for the Red Lion Inn in Stockbridge , Massachusetts . “ It is so much easier to read facial expressions and interact with our guests ,” says Max Scherff , general manager . “ Other than de-masking , the vast majority of cleaning protocols remain the same .”
STAFF CHALLENGES , INTERACTIONS But the biggest challenge remains staffing . During much of the pandemic , the hotel streamlined its operations , and it found more effective and efficient ways of operating . “ Now that things are returning to normal , staffing has become our biggest challenge ,” Scherff says . “ There just are not yet enough people returning to the work force to allow the property to operate at full capacity .”
Staffing is also a challenge at the Lotte Hotel , Seattle . “ We ’ re focused on recognizing our limits ,” says Cherry Tsui , director of food and beverage . “ One really big pitfall would be going beyond what our business can handle . We are pacing ourselves until we have sufficient manpower and equipment to fully reopen .”
Tsui says that the Lotte in Seattle continues to review hygiene and safety protocols to ensure that everything is as safe as possible . “ We ’ re focused on providing a safe environment without creating an uncomfortable experience .”
Engagement with guests has been a priority at the Ashford Castle in Ireland , as many guests stay for multiple nights , and they want a completely different dining experience every evening . “ For example ,
July / August 2021 hotelsmag . com 93