When you think about hotels, resorts, and casinos, an image of an expansive property with a wide range of gathering spaces often comes to mind. From the arrangement of tables tucked behind the poolside waterfall to the small study just off the lobby, when guests can relax and explore every nook and cranny the establishment has to offer, they’re also more likely to stay within the confines of that establishment – and spend money there.
Simply put, those are the benefits of flexible foodservice. Those are the reasons to consider food serving solutions that can move from location to location on resort property. They provide guest satisfaction and profits for the operations
What does it mean to provide flexible foodservice?
The reality is there are many ways to “be flexible” when it comes to hospitality foodservice. All are closely related and are largely provided by similar foodservice equipment solutions, but they are different, nonetheless. Let’s take a quick look at the different aspects of flexible hospitality foodservice, as well as some of the benefits of each.
FROM HERE TO THERE
The first and most logical type of flexible foodservice is the ability to move a serving area from point A to point B. In resorts and hotels, one easy way to think about mobile foodservice is during a wedding. While cocktail hour might involve small plates and cocktails by the pool, the formal dinner will take place in the ballroom. It’s completely possible to utilize the same serving solutions for both, maximizing the potential of those units.
SAVING SPACE
Flexible foodservice solutions should provide an ability to save space as serving areas are moved around a property, even allowing for simple storage when some units aren’t in use. Nesting tables can be a great option in these cases. While one area of service might require the full breadth of tabletops, another might be better suited for only one. When operators can easily slide one table under another, saving space is easy.
BLENDING IN
When it comes to moving the point-of-service around the property, that can create challenges with aesthetics. Ideally, any serving unit should look nice no matter where it’s located, so how can an operator achieve those objectives in multiple locations with the same unit? Start with a unit that looks great and has a neutral aesthetic.