Swissôtel Hotels & Resorts has a new revolutionary idea for customer satisfaction when it comes to Food & Beverages and it’s analogous to the ‘revenues per square metre’ that is so synonymous with the hospitality industry. The new approach taken by the company with Swiss roots is ‘emotions per square metre’ and is a new approach that concentrates more on the emotional aspects to cater to customer needs & satisfaction than delving on blatant profitability.
As a part of this change in outlook, every hotel that is a part of the Swissôtel Hotels & Resorts will undergo a complete overhaul of the menu offered to its guests. Breakfast, lunch, dinner and all other room service menu items will now incorporate healthy elements that will be wholesome and light. Every menu which consists of three appetizers, main courses and the dessert will be redesigned keeping in mind the 20/55/25 of an athlete’s lean diet formula. This when broken down will consist of 20% protein, 55% of carbohydrates and 25% of fat. Apart from this, options in vegan and gluten-free items will also be available.
The efforts in redesigning the menu items will be persisted even during conferences and meetings. Instead of the usual teas, coffee and sweet pastries, breaks will no have more of the healthy diet including smoothies, freshly pressed fruits & vegetable juices, smoothies and of course light finger munches. Each menu item will address the needs of the human body more than just appealing the taste buds, focusing more on vitamins for all morning menu items, followed by savories for noon and finally sweets for the afternoon meals.
While elaborating on these changes, Stephane Franchini, the Executive Director for Food & Beverage at the Swissôtel Hotels & Resorts, mentioned that the primary aim is to provide more of an emotional experience for the guests. The experience savored at any of the properties of the Swissôtel Hotels & Resorts should leave them feeling lively and energized, and hopefully with a strong brand recall.
Fresh Swiss Zopf, a large selection of the finest quality breads & croissants, and a number of organic materials in the breakfast table will welcome the guests as a perfect start to a hectic day ahead. Filled with savory delights and enough energy for the day each individual features of the breakfast will be brought directly to table of the guests, making this an unique experience.
Apart from the changes in menu, the Swissôtel Hotels & Resorts has incorporated a number of other changes as well, including ISO standards, an upgraded standard in hygiene, additional training for the staff, tougher screening methods when procuring raw materials from local producers and also using more environmental friendly methods in the overall management of the resorts.