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Buffet Post
Gastronómico COVID-19
A&B y Coronavirus
Los cambios en los
patrones de consumo
dictarán las operaciones
Full rooms, full buffet, queues and a lot of people circulating. When we
remember meals in hotels, these are images that automatically come to
mind. Well, at least in the near future, these scenes will only remain in
memory. With the coronavirus pandemic, (Food & Beverage) will be one of
the sectors that will most need adaptations, either in operations or in
additional revenue to increase already committed revenue.
Buffet Post
COVID-19
Como se comportara los huéspedes?
Food and hygiene was always the most important thing, and now it will
be a requirement for consumers rather than strict handling, cleaning
and preservation in restaurants. Before talking about the solutions that
the hotel industry has studied, it is necessary to evaluate the very likely
change in guest behavior. Another relevant point will be ways of
working on customer trust in the period of insecurity that is coming.
Buffet Post
COVID-19
Lo que se ver son personas que tienen miedo, están financieramente
afectadas y preocupadas por su seguridad, sintiéndose vulnerables.
Alrededor del 30% de los clientes ya no confían en comer fuera. El
buffet, por ejemplo, es sinónimo de inseguridad. Los hoteles deben
ser conscientes no solo de los alimentos, sino también de cómo se
presentara el producto alimenticio en los hoteles, y considerar la
percepción del cliente.
What you see are people who are afraid, financially affected and
concerned about their safety, feeling vulnerable. About 30% of customers
no longer trust to eat out. The buffet, for example, is synonymous with
insecurity. Hotels should be aware not only of food, but also of how the
food product will be presented in hotels, and consider the customer's
perception.
Buffet Post
COVID-19
Para muchos clientes, la gastronomía es uno de los puntos más
relevantes dentro de la experiencia de las vacaciones y la forma en que
se servirán las comidas será uno de los factores de peso al elegir.
For many clients, gastronomy is one of the most relevant points within the
holiday experience and how meals will be served will be one of the weight
factors when choosing.
Algunas empresas que han optado por detener sus actividades están
utilizando el tiempo y estudiando algunos nuevos modelos de servicio. Los
Chefs y especialistas de higiene y seguridad están en este momento
actualizando sus protocolos de seguridad alimenticia para las reaperturas
futuramente.
Many hotels that have kept their doors open have already transformed
their operations. In addition to developing hygiene protocols, form
equipment and establish control mechanisms for the kitchen and living
room.
Some companies that have chosen to stop their activities are using time
and studying some new service models. Chefs and hygiene and safety
specialists are currently updating their food safety protocols for future
reopening.
Las Estrategias Operacionales Buffet Post
Operational Strategies
COVID-19
Los procesos de higiene y seguridad alimentaria deben ser
evidentes tanto para los huéspedes como para los empleados.
No tiene sentido implementar estándares estrictos si no se
comunica con los clientes , para eso se iniciara un importante
trabajo con los departamentos de marketing de los hoteles y
cadenas hoteleras. La retomada de la confianza se iniciara en
una batalla por mostrar el mejor servicio y los mejores patrones
de higiene y seguridad.
Chefs will create new forms of service and operation in the buffets, the creativity of promoting a safe food
service will also be to offer culinary shows, we can not lose the glamour of gastronomy, without forgetting
the new protocols. postCOVID19.
Buffet Post
Academia del Conocimiento COVID-19
Gastronómico
Academia del Conocimiento Gastronómico