EUROPE a food and beverage offering , which fits with the hotels individuality and profile . We ensure that our menus are updated and redeveloped on a seasonal basis , avoiding menu fatigue and staying in line with current trends .”
Training is integral to any restaurant experience and it represents an area that Kew Green Hotels is looking to fully capitalise on . “ We took a good look at service standards to ensure our staff training was working for us . We ensure the staff are behind the brand , the concept and they understand the reasons behind it , rather than just being people who happen to be skilled in that service . We want passion around the food we ’ re delivering and to differentiate the restaurant concepts from the standard hotel F & B ”
“ People are key to delivering outstanding experiences and to our continued
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