Maurice Bergin FIHI’s Post

View profile for Maurice Bergin FIHI, graphic

Managing Director at GreenHospitality.ie, Green Trading Company & GreenTravel.ie

Sustainable Breakfast delivering lower food waste - great suggestions from Scot - breakfast buffets are a very large area of food waste - hotels can be slow to react to reduced customer flows and overfill bowls towards the end of a service. Consider also switching from buffet to table service for cooked breakfasts for early and late service times with full buffet at peak - all it requires is management commitment, a willingness to change, and staff training - ty it #foodwaste #foodwastereduction #greenhospitality

View profile for Scot Turner, graphic

Rewriting the Rules of Hotel F&B | Founder of Award-Winning Auden Hospitality | Podcast Host | Keynote Speaker

My five tips for the perfect breakfast buffet Because let's face it, your guests want choice! 1/ Individuality 2/ On demand 3/ Collaborate 4/ Personalise 5/ Quality What would you add to this list? -------------------------------------------- Like what you see? Ring the 🔔 in my profile Want to see what I do everyday? Visit Auden Hospitality #innovation #thinkdifferently2024 #hospitality #hotels

Lenka Baffour

Strategic Marketing Manager | Driving Growth Through Data-Driven Campaigns & Innovative Branding

7mo

Very good point about the breakfast buffet! Beautifully presented artwork.

Fascinating thanks for sharing #foodwastereduction

Scot Turner

Rewriting the Rules of Hotel F&B | Founder of Award-Winning Auden Hospitality | Podcast Host | Keynote Speaker

7mo

Thank you for sharing Maurice Bergin FIHI and some really good points made here too.

Edel McPartland

Revenue, Sales & Online Marketing Executive at Sligo Park Hotel | Revenue Management | Sales| Content Marketing | Branding | Advertising | Social Media Marketing | Email Marketing| Public Relations| Lead Generation

7mo

Love this post

Great post and so true!!

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