top of page
  • Writer's pictureStephan Busch

New Concepts – the Corona effect!

The opening up after this crisis will ask for new concepts. New because governments will require new rules to be implemented for safety and health. Not really new because we will introduce old concepts that worked great in the past but we abandoned because we only wanted cheaper and cheaper labour. We will get some back now – hopefully - which will be a win for overall hospitality.

We can complain now that these new government regulations are additional burden but we can also take the change to change for the better for us, our guest and hospitality in general.

Why did great concepts got lost or were stopped before implementation?

First it was cost. Everything new had to be cheaper than the old, make more profit, cost less money. And not in long term thinking. Always fast – result next month end! Now! A recipe for catastrophe in hospitality!

How many times did we hear “This cost too much – that is high cost”. Even though it would generate profits in the future, long term and lasting more important was the profit and cost after a month. Stupid but asked for!

What really cost money is “No business”

Now everybody should have learned what really cost money. No business cost money!

A la carte breakfast is one concept – very old – great service – which can be profitable. It was abolished even in five star hotels for the wonderful buffet. Was thought to save first labour cost in kitchen and service and buffets were designed so you could drop sausages, marmalade and ketchup on easy to clean surfaces. Line up at the egg station before going to a meeting was for sure every business men’s dream.

I remember the old days were tables were set for particular regular guest. Everything they wanted was on the table and when they entered the headwaiter just shouted at the waiter. ‘Rodriguez coming table 5. Three Fried egg sunny side up, Darjeeling, Toast, hot water on the side’. The Spanish newspaper was already on the table as well as the favourite orange marmalade. Before Rodriguez reached the table the first hot items arrived. A personal greeting by the headwaiter , everything served in minutes. Rodriguez felt like a person taken care of. The headwaiter did that with hundreds of hotel guest daily and with regular locals who appreciated this service and paid cash. The headwaiter wasn’t cheap! So what do you want? Rodriguez like thousand others didn’t want to breakfast anywhere else!

There are also a lot of great concepts for lunch, afternoon tea, dinner, banquets and other events we have in our sleeves. Lets see if somebody needs them or if some young Vice Presidents want to invent the wheel again. Takes a little longer. Have fun!

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.,  

30 views0 comments
bottom of page