PAN PACIFIC HOTELS GROUP
“ It ’ s all about keeping the guest in house and staying with us ,” says Whitehead . “ Guest experience is crucial and outsourcing is key to enabling greater guest experience .”
With that in mind , Whitehead set out a guideline to redesign a far more efficient and freestanding kitchen concept . This wouldn ’ t remove the kitchen services , but tailor to the technology enabled guest who would prefer to order into the hotel through third party delivery services .
“ All our new hotels still have breakfast , lunch and dinner services , but we offer smaller order dining ,” he says . “ The hotels don ’ t have numerous F & B outlets as compared to older hotels , instead , they come with an all-day dining room and maybe one bar or lounge . “ With so much choice in the wider market , we ’ ve had to think differently .”
Thinking differently in this instance
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