EUROPE “ The journey of the quality of our F & B offering has been amazing ,” says Malting . “ Initially , some hotels performed better than others , but today we are an entire chain of hotels recognised for great food and beverage experiences , and we have been successful in creating a variety of local restaurant concepts with one thing in common : we target the locals . We have managed to do this through high-quality local produce and by focusing on telling the unique stories to our guests . By doing this we have been successful in attracting both local guests and our core business , hotel guests .”
Malting mentions restaurant Nova at the newly reopened Hotel Norge by Scandic as an example of how the company is embracing local love by selecting the absolute best local produce and having the former Bocuse d`Or winner Ørjan Johannessen as the Chef Advisor – Johannessen also happens to be a local chef who began his career as a Scandic apprentice . Another example is restaurant Bruket at Scandic Lillestrøm . Both restaurants
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“ We have over 140 items on our breakfast buffet and work lots with local products . We really encourage the hotels to find local products from nearby , so that guests can enjoy the storytelling aspect of the products too ”
— Morten Malting , Director of Food & Beverage , Scandic Hotels Norway