• Stephan Busch

5 Points how restaurant service will change for the better again. Without virologists!



Service will not change fundamentally, but it will improve. A la carte service was and always will be the best and safest


1) Service - clean - perfect - safe

The food served by the neatly dressed and perfectly cared for waiter at a perfectly and cleanly set table was actually always normal in hospitality. Were there any exceptions? For sure! And that's what got us most excited in the hotel and catering industry. It's good that thanks to Corona the general public is now paying attention to it again. In hospitality we never needed to use virologists for this - we used common sense.


2) Kitchen

The kitchen - perfect, healthy and hygienic preparation of dishes, cleanliness, disinfection several times a day in production and storage areas was the pride of any chef. The dishwash - stewarding was always under the eye of the Executive Chef and waht a mess started when it wasn't perfect. Has been reduced - not checked - ignored over time for cost reasons. Thanks to Corona, a few more people - maybe even managers - no longer consider that this was a good idea? We hope so!


3) Self service

We actually never liked it that much because everyone fumbled with the food who we didn't know. Where did this people come from now? Straight from the toilet? Hands washed? We were able to train our staff so that they understood why cleanliness and hygiene were so important and they adhered to it of their own accord and passed it on to others. The guests are out of our control.


4) Buffets

Buffets are justified, can be true works of art and they will continue to exist. From a hygiene point of view, however, they are only as healthy as all the guests who participate. Plexiglas wall, individually wrapped in plastic products? Please NO. For the sake of aesthetics and the environment.


Self-service restaurants are a form of driving down costs at all costs and are certainly justified when it comes to allowing guests to visit cheaper and affordable restaurants. If it is not cheaper then you should avoid it.


5) Quality back and wash your hands like before

Actually, we just have to go back to our old high quality standards that were softened by only profit-oriented chains and companies until everything got a little dirty to unhealthy. As a guest, the best precaution is: Look inside, smell! Like it? - or not? Sit down or run away!


If we become aware of all these things again, we don't need a virologist, a politician who tells us when and whether we can go out to eat and, in the end, no more masks.



Author: Stephan Busch, Academic Director at the State University for the Humanities Moscow RGGU, Faculty of Tourism & Hospitality and the Swiss International University earned his Master Certificate in Hospitality Management from Cornell University, USA. He has a diverse experience in launching operations, business development and service training- for hotel and cruise companies in Asia, Europe, Canada and Russia.

www.itsjusthotelsservice.com, contact@itsjusthotelsservice.com


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© 2017 by Stephan Busch