TRENDING
pre-plated meals , has discontinued the grab-and-go options at all its properties from July 15 , 2021 , barring those located in states with government restrictions . They , however , continue to provide graband-go options for guests who check out before breakfast room hours , a practice which has been in place even before the pandemic .
“ In general , our hoteliers are encouraged to lean into a staffserved or pre-plated approach to provide guests with a healthy , safe , and high-quality breakfast experience . We expect the trend of pre-packaged meals will continue to grow in popularity among our guests and across the hotel industry with the increased focus on health and safety ,” says Ron Pohl , senior vice president and chief operations officer at Best Western Hotels & Resorts .
Many hotels , however , feel prepackaged meals may not last for too long . Four Seasons and Shangri-La properties at London , Dubai and Mauritius opted out of this new trend and instead served breakfast at tables , offering guests digital menus via QR codes , or had chefs / waiters assisting guests at buffet tables while maintaining social distancing norms .
The option of pre-packaged meals will not remain a frequent request as more travelers become vaccinated , points out Four Seasons Hotel Atlanta Executive Chef Edgar Kano .
CHANGE IN COSTS The new breakfast options have brought about a significant change in costs and ROI . Most hotels report a change in packaging costs as they are now being used a lot more .
Best Western ’ s Pohl says the limited breakfast offerings have reduced operation costs , which is “ incredibly helpful ” for them as the industry continues to recover from the pandemic . “ It ’ s important to find a balance , however , as we need to make sure we ’ re meeting guest expectations , especially since rates are up to 20 % to 30 % higher than pre-COVID ,” he says .
Zein Khalaf , communications executive at Shangri-La , Dubai , says after the hotel introduced SABA Hospitality — a solutions provider which enables guests to order anything from the comfort of their rooms , be it food or room amenities — it has been upselling and generating revenue increases per month .
MINIMIZING FOOD WASTE One of the positive outcomes of the new breakfast offerings is cutting down on food waste . While traditional buffets offer the luxury of abundance and variety , it also generates a massive amount of waste . The pandemic has shed a light on how to be more sustainable ,
A grab and go breakfast from Best Western
12 hotelsmag . com September / October 2021