One of the main pillars of accommodation activities in the country, the Food and Beverage (F&B) segment needed to change its revenue last year. The challenges posed by the new coronavirus pandemic have changed the way we serve and have demanded creativity from the hospitality sector.
The new needs became evident at the beginning of the health crisis. In addition to limiting the capacity of spaces, increasing the distance between tables, the priority should be to reduce contact with food and between people. And so, the renowned breakfast buffet, a major incentive for guests to get up early every day, had to be reinvented.
To offer greater convenience and make guests feel safer, the solution adopted by many hotels and inns has been to serve meals in the rooms.
Other establishments have chosen to change the system to an assisted buffet – in which the customer is served, but does not have direct access to the food –, while some resorts now offer the option of a mini buffet served at the table, with small portions of different dishes.
In the day-to-day life of the sector, the migration from the buffet to the table or to the room requires a restructuring of the kitchen, services and, mainly, the way in which meals are prepared and presented.
As a result, they are gaining ground individually packaged items, which facilitate the distribution of food among guests and avoid waste – there are toast, jams, butter, cream cheese, sauces for salads and to accompany snacks, in addition to the classic sugar and salt, among others.
Another option that is growing in preference in the hospitality sector is family packaging for some of these products, which are therefore used within the apartment only by that group of guests.
To further improve the customer experience (and following the same logic of attracting new revenue), self-service services are also being tested. An interesting example is having an emporium that offers convenience items, such as sunscreens, and more food and drink options for consumption in the apartment.
Change is opportunity
Although some of these adaptations may change the cost structure of hotel and inn operations, they also offer an opportunity to generate new revenue for these establishments.
That's because the pandemic hasn't just changed the way meals are served, but also what guests are looking for when booking a stay. Still worried about the health crisis, but looking for a welcome change of scenery, many of them have turned to hotels to get out of the house for a while without taking too many risks.
This guest profile seeks to reduce socializing with other guests and will take advantage of the meals offered by the establishment in their room or in a safe place – such as an outdoor table. And this can bring more revenue to the hotel or guesthouse.
There are, therefore, many interesting and potentially profitable solutions to face the challenging times the hospitality sector is going through. And, for this, it is also important to rely on trustworthy suppliers, who guarantee quality products and fast delivery times.
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