So smart beeinfussen Hotels ihre Gäste am Buffet

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

In the span of time, who hotels in your host family during the buffets-design experiences, is delicious and your Essverhalten-steuern. What is natural, is one of the fragments: Who buys his hotels, which all-inclusive boats are 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.

What hotel tips for Urlauber

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.

Der Gastronomie-Experte rät Urlaubern, lieber in smaller hotels with local messages. “That man is not different from his own skin, without his own skin and his own skin,” so Laeis.