Hoteliers Update Food-Handling Policies As Groups Return
Meeting Attendees Grow More Comfortable With Crowds While Dining
Hoteliers had to change how they served food to guests during the pandemic, but as the recovery nears, they must again adapt what food and beverages they serve and how they serve them when large groups and events business return.
Hoteliers had to change how they served food to guests during the pandemic, but as the recovery nears, they must again adapt what food and beverages they serve and how they serve them when large groups and events business return.
When rethinking how they served food, hoteliers kept social distancing in mind by using contactless service to keep both employees and guests safe. They moved away from buffets to offer grab-and-go options and knock-and-drop room service.
With the number of COVID-19 cases dropping across the U.S. thanks to several readily available vaccines, meetings and group business are expected to return in larger numbers as early as this fall.Learning from Current Trends
While large groups are expected to start coming back in greater numbers later in the year, many hotels are hosting smaller social groups right now. Jen Chauvin, corporate vice president of catering and event management at Aimbridge Hospitality, said there’s an accelerated trend in micro-weddings that are more intimate and customizable.