Suggestions on hotel operation improvement

The hotel industry has always advocated that problems should be solved when they occur, so that the operation can be normalized and standardized. Someone gave some suggestions for improvement:

Heat preservation trolley

Make trolleys, insulated trolleys, compartments, and sealed trolleys with wheels to transfer food from the kitchen to the restaurant.

The distance between the kitchen and the dining room

In this case, the distance between the kitchen and the dining room is a bit too far. If possible, we should consider setting the kitchen in the hotel building. Usually, the space distance between the kitchen and the dining room should not exceed 20 to 30 meters. Although it costs a lot, it is feasible in the long run. First of all, it saves the labor cost and improves the service quality, which is beneficial to the hotel.

Automatic endless conveyor belt

I have seen some Japanese-style cafeterias with automatic endless conveyor belts around the dining table. Consider using this automatic endless conveyor belt between the kitchen and the hotel. The exterior can be decorated with transparent glass, which can cover the package and make the guests feel more at ease. Some dishes can be covered with a glass cover to keep warm.

holding furnace

In addition, the kitchen should be equipped with a heat preservation furnace and utensils for holding vegetables at a temperature of about 60 degrees. In this way, the vessel itself has a certain temperature, which can maximize the temperature of the dish itself.