Hotel Wide
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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.
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.
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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.
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.
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.
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
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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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