Changes to buffet protocol

[Anne]

Buffet protocol

If you are used to traveling you will know that most hotels worldwide, opted to have buffets in their hotels, especially in the breakfast service (many keep it in lunch and dinner services as well).
This modality has been one of the services that hotel guests have liked the most, but now everything is about to change after we pass this quarantine of the coronavirus, where the hotels will have (I am a hotelier) to win again the trust and security of our guests.

There is now a lot of talk about this issue and many companies are already starting to take action to get ahead of themselves and be prepared for their next opening. Some things that are going to be said is that already the guests will not serve themselves but some collaborator and this and the suppliers will have to take extreme safety and hygiene measures. Here are a few points:

1- At the entrance it will be mandatory to have antibacterial gel, where the hostess will be of vital importance for everyone, absolutely everyone, to use it. Come on this isn’t new and a lot of hotels have been using it.

2- As we said above, guests will not be able to serve themselves or should not be served alone. The tongs can be a source of contamination, so they must put on staff equipped with all sanitary equipment (gloves and masks).
If we want customers to serve, they will have to put in most of the buffet individual portions, to avoid tongs (but this does not remove people touching a container and then leave it to take another). This would apply to the area of desserts, bread, whitening, etc…

Buffet post covid-19
3- The hot buffet will take on a lot of importance. Everything should no longer be put in large trays or containers for people to serve, but would have to be done in front of the customer. But in large hotels this can be a problem. Either they increase their Show Cooking areas or they should also think about the form of individual containers and serve it to their guests.
Related to this point, it is vitally important that hotels that have restaurants with a la carte service, enhance these points of sale, since the treatment is more personalized and will be safer for their guests.

4- Another important issue will be capacity. There are hotels (especially in the Caribbean) with a buffet of more than 400 people at the same time. They may need to reduce their capacity, limiting entry to meet safety distances.

In conclusion, food-related hotels and businesses are awaiting radical change in the coming months as their guests’ trust must be earned so that they travel without fear. We will see which companies are pioneers in taking these measures and others that can help raise tourism again.

[Author]

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