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Hotel Wide

Leverage Trust in Hotels
Customers have more trust for hotels than external restaurants for perceived high sanitation standards.  Train staff well, communicate processes transparently,  and design your environment and operations to reflect  and enhance customers’ trust in your establishment.  Must incorporate social distancing.
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Integral Ecosystem Approach
Hotel dining is inseparable from the larger hotel ecosystem. Plan new services, holistically. Create a  master experience strategy roadmap and allocate  resources strategically. Work collaboratively to provide  customers with a coherent and consistent experience.
​Brand Value
Hotels should adopt measures appropriate to their brand image. From small details, to process innovation, ensure  every touchpoint reflects your brand’s values.
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Meet Customers Where  They Are
The definition of service may be different post-COVID, but it still drives customer satisfaction. Your customers will have  varied comfort levels. Meet them where they are, presenting  options that meet your standards, while allowing them to  decide what level of engagement they prefer.
Engage to Innovate
Capacity limitations will restrict traditional dining operations.  Actively seek customers’ input on alternative models to  ensure everyone is well-fed and cared for. Pilot new ideas.  Get feedback and iterate. Keep and scale what works.
Sustainability
Disposables may be preferable for the time being, but long-term environmental and financial sustainability should be  taken into consideration. Sustainability should go hand-in-  hand with food safety. Make the choice that’s right for your  organization as well as your guests’ safety, and  communicate those decisions, clearly.

In-Room Dining

Over-communicate for  Peace of Mind
In-room diners are not able to directly witness steps taken to ensure safety during  food preparation, handling, delivery, or  equipment sanitation. Extra care should be  taken to inform diners about new procedures  and options, helping to alleviate anxiety  about “the unknown.”
Contained & Sanitized  Delivery
The route from kitchen to guest room should be considered an extension of the  sanitized kitchen. Methodically plan the  route, each touchpoint, and action between  kitchen and arrival at your diners’ doors to  protect guests and staff.
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  • Staying Power
    • New Model
  • Hotel Opening
    • General Principles >
      • Supplemental Principles
    • Zonal Guidance >
      • Pre-Arrival/Check-in
      • Restaurant Entry/Exit
      • Dining Room
      • Bars & Lounges
      • In Room Dining
      • Convenience & Sundry
      • Restrooms
    • General Guidance
  • Ordering
    • MOXē
    • American Hotel Register
  • Foodservice CEO
  • Resources
    • Culinary Equipment & Supplies
    • Packaging
    • Local sustainable & Well Being
  • Marketplace
  • Contact
  • Customer Expectations