Hospitality F&B Reimagined:
A New Look at The Hotel Kitchen

As a partial consequence of the 2020 travel lockdown, owners, operators and managers have been challenged to think creatively about the entire operating ecosystem of a hotel – reimagining workflows and the allocation of resources, and envisioning ways to operate more efficiently.

“Contactless” has become both a buzzword and an operational necessity, and hotels have turned to technology to eliminate physical contact between guests and employees in many departments throughout the organization.

An often-overlooked area is the hotel kitchen, which serves as the heartbeat of hotel food service. The food that comes out of the kitchen is consumed directly by hotel guests, and perhaps nowhere else can back-of-house processes have as direct an impact on the quality of the guest experience or, potentially, on their health and safety.

Strikingly, basic functions that drive operations in the hotel kitchen – receiving, inspecting, washing and returning sanitized dishes and wares – have remained static for more than a century. The cleanliness of the wares sent to the guest remains dependent on an antiquated and inefficient process for cleaning, rather than on science.

Today, technology and innovation offer the opportunity to reinvent that process, providing solutions that offer better working conditions for back-of-house F&B service providers and safer, more eco-friendly wares for diners whose focus on cleanliness and sanitation have never been higher. New innovations in the kitchen can help them offer better guest service while simultaneously trimming the fat.

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