“So the chef is already in the tray.”
As a hotel, how do you ensure a high-quality F&B offering when kitchen staff are becoming increasingly hard to find? At Holiday Inn Express Amsterdam – North Riverside, they’ve now adopted a hybrid menu: a combination of freshly prepared dishes and meals from SUPPER. The result? Consistent quality, less pressure on the team, and an F&B concept that can also be financially attractive.
Cluster GM Donna van Eekeren explains in Hospitality Management how she initially had to be convinced of the concept, but after a tasting with her team, she saw the possibilities in a completely different light.
Our CEO Christian Koning also shares why more and more hotels are opting for a hybrid or fully SUPPER-based concept and how we ensure that a dish is ready to serve in about eight minutes. A great behind-the-scenes look at a partnership we’re proud of.
Want to read the full article from Hospitality Management? Click here.
Photo by: Hospitality Management