The project included the rearrangement of the food counter as a free flow buffet facility, a back office for preparation, storage rooms, cold rooms, a cleaning room and a dish and tablet washing machine.
The reorganisation and redesign of the staff restaurant and cafeteria was done in the spirit of modern communal catering. With the installation of the free flow buffet system, guests can move around and serve themselves at several facilities arranged like islands.
The structural measures as well as modern, well-designed buffet procedures and service facilities allow for more efficient operational management.
