So raffiniert beeinfussen Hotels die ahnungslosen Gäste am Buffet

“BuzzFeed News Germany” spoken by gastronomy expert Gabriel Laeis, professor of hospitality at the International University of Applied Sciences (IU).

In conversation Laeis reveals how hotels consciously connect with your guests through the buffet design and your Essverhalten. What is natural is a fragment: Who are hotels, with all-inclusive boats, profitable?

“Hotels are consciously aware of their buffet design in terms of customer relations,” it is stated. This is done as a “Nudge” policy. Hotels use smaller Teller and Gläser, a prevention, that guests zu fell Essen nehmen.

Thanks for fall prevention

Laut Laeis hilft dieser Ansatz auch dabei, “the Lebensmittel-Abfall beim Buffet light zu halten“. The Experte concretet, that a good balanced Buffet, the Fish, Fleisch and vegetarian Options enthält, notnauwen. The Vorstellung, that Hotels ihre Buffets so anordnen, the guest of the carbohydrate has a strong focus, it is a Mythos.

Important tips for hikers

For Laeis it is clear that buffets are not “grazed”. “Heute weiß man is better and useful smaller Behältnisse, that man öfter auffüllt,” says that it is at BuzzFeed News Deutschland.

There are more Urlaubern, smaller hotels with local reports about wählen. “That man is not different from his own skin, without his own skin and his own skin,” so Laeis.