The breakfast buffet has been standard in the German hotel industry for decades, but a breath of fresh air is blowing through the sector. The coronavirus pandemic has brought with it innovative approaches: Hotel Maier has introduced a served breakfast that redefines guests' expectations. At the new Seegut Zeppelin, guests can expect a tantalising
selection of regional delicacies, freshly prepared and without annoying queues.
This new approach enriches the breakfast experience, reduces food waste and supports small, local suppliers. Guests now enjoy a relaxed breakfast that allows them to start their day, while staff appreciate the more intensive contact with guests. The positive response shows that the time has come for changes to the breakfast offer - away from the traditional buffet and towards a personalised, enjoyable experience.
Source: ahgz
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