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Breakfast tweak keeps it simple – and surprise-free – for guests

Sometimes the simplest ideas are the best. At Anantara Siam Bangkok, in the capital of Thailand, General Manager Patrick Both, from Germany, and his executive chef, South Africa-born Jan Van Dyk, were having one of their regular brainstorming sessions.

The preserves stands at the Anantara Siam in Bangkok save space and labor time.
The preserves stands at the Anantara Siam in Bangkok save space and labor time.

It would be simpler all round, one of them said, if breakfast preserves pots were stored in a handy frame. They talked to the Austrian family firm of Darbo AG, which has been making and selling D’arbo preserves since 1879. At no cost to the 354-room hotel, Darbo AG shipped it display stands. These came into use in February, in the Kasara club lounge on the hotel’s seventh floor, as well as three first-floor restaurants that offer breakfast – Aqua, Madison and Spice Market.

“The stands save buffet display space as well as considerable labor time in setting up and dismantling breakfast,” Both said. “They also help food costs, as now guests can see exactly which pot holds what, whereas before they sometimes took a pot, opened it at table and decided they wanted another flavor. The overall benefit, however, is that we are increasing customer service.”

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