In a recent interview with Business Insider, Michelin-starred chef Massimo Falsini shared insights on how a hotel's vertical or horizontal layout drastically influences room service dynamics. Falsini, with over 30 years in hospitality, explained that vertical hotels, typically in urban settings, utilize carts that travel via elevators for food delivery, allowing for elegant presentations. In contrast, horizontal resorts employ golf carts for room service, which affects logistics and customer experience. Falsini emphasized the unique challenges and creativity required to manage diverse culinary offerings in hotel kitchens versus traditional restaurants.
You have to be creative in how you create a buffet, you have to know how to make fun pool food, how to make an everlasting memory amenity for a VIP.
The city hotels are vertical, right? So the in-room dining will travel in a cart, and it goes on an elevator and into the room.
Normally, the resort is horizontal; the in-room dining tray goes in a golf cart, then the golf cart goes somewhere else.
Running a kitchen in a hotel is completely different from running a kitchen in a restaurant.
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