On this World Environment Protection Day, we reflect on the importance of sustainable practices in every aspect of our lives, including the way we enjoy our meals while traveling. At Hotel CUBO, we’ve embraced a significant change in our breakfast service<\/strong> that aligns with our commitment to sustainability and guest satisfaction<\/strong>. Shifting from the traditional breakfast buffet to an \u00e0 la carte menu has proven to be a game-changer, significantly reducing food waste and enhancing the breakfast experience for our guests.<\/em><\/p>\n \u00a0<\/em><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.8.2″ _module_preset=”default”][et_pb_gallery gallery_ids=”258177″ fullwidth=”on” _builder_version=”4.8.2″ _module_preset=”default” custom_padding=”101px||||false|false” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.8.2″ _module_preset=”default” min_height=”80.2px” custom_margin=”-58px|auto||auto||” custom_padding=”0px|||||”][et_pb_column type=”4_4″ _builder_version=”4.8.2″ _module_preset=”default”][et_pb_text _builder_version=”4.8.2″ _module_preset=”default” width=”100%” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n The Shift to \u00c0 La Carte Breakfast<\/strong><\/p>\n The transition to an \u00e0 la carte breakfast at Hotel CUBO began during the COVID-19 pandemic. Initially, the change was driven by the need to adhere to safety and security regulations. Buffets, with their shared serving utensils and open food displays, posed a risk that we were determined to mitigate. However, as we navigated this new approach, we quickly realized the numerous benefits that came with it.<\/span><\/p>\n \u00a0<\/span><\/p>\n Sustainability and Reduced Food Waste<\/strong><\/p>\n One of the most significant advantages of moving away from the buffet format is the reduction in food waste. Buffets, by their very nature, require a large quantity of food to be prepared and displayed, much of which often goes uneaten and is subsequently discarded. This waste not only has environmental impacts but also goes against our values of sustainability and responsible consumption.<\/span><\/p>\n By offering an \u00e0 la carte breakfast, we prepare meals to order, ensuring that each dish is freshly made and tailored to our guests’ preferences. This method allows us to manage our ingredients more efficiently, minimizing waste and reducing our environmental footprint. It\u2019s a step forward in our journey towards more sustainable operations, demonstrating that small changes can have a significant impact. On the other hand, our guests can order what they want in quantities they need and we make sure that they don\u2019t leave the breakfast room unless they are full and ready to seize the day. <\/span>\ud83d\ude0a<\/p>\n \u00a0 <\/span><\/p>\n Enhanced Guest Experience<\/strong><\/p>\n The response from our guests has been overwhelmingly positive. They appreciate the warm, personalized meals prepared especially for them, a refreshing change from the standard hotel breakfast buffet. Guests have noted that the \u00e0 la carte breakfast feels more like a special dining experience, with each dish crafted to their liking. The ability to enjoy freshly made, high-quality food in a comfortable setting has been a delightful addition to their stay. Digital nomads and guests who stay longer than the average in hotels especially appreciated this move. <\/span><\/p>\n Moreover, the shift to \u00e0 la carte service has allowed us to introduce a more diverse and dynamic menu. Guests are no longer limited to the typical buffet offerings; instead, they can choose from a variety of creative and seasonal dishes that highlight local ingredients and culinary expertise. This variety not only enhances their stay but also provides them with a taste of the local culture and cuisine. This also proves beneficial for guests who have a special diet or allergies. The Hotel CUBO breakfast includes a variety of options for international and local meals, including something for vegetarians, vegans, and those who are gluten or lactose-intolerant. <\/span><\/p>\n \u00a0<\/span><\/p>\n A New Standard for Hotel Breakfasts<\/strong><\/p>\n As the hospitality industry continues to evolve, it’s clear that guests are seeking more than just a place to sleep. They desire unique experiences that reflect a commitment to quality, sustainability, and innovation. By moving away from the traditional breakfast buffet, Hotel CUBO is setting a new standard for hotel breakfasts, one that prioritizes both the environment and the guest experience.<\/span><\/p>\n <\/span><\/p>\n Conclusion<\/strong><\/p>\n On this World Environment Protection Day, we are proud to share our journey towards a more sustainable and enjoyable breakfast experience. The shift from buffet to \u00e0 la carte at Hotel CUBO is not just a response to a global crisis but a deliberate and thoughtful decision to align with our values and the expectations of our guests. We invite you to join us in celebrating this change and to experience the benefits firsthand. Together, we can make a difference, one delicious breakfast at a time. <\/span>\ud83d\ude0a<\/p>\n \u00a0<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" [et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” disabled_on=”off|off|off” _builder_version=”4.8.2″ _module_preset=”default” use_background_color_gradient=”on” background_color_gradient_start=”rgba(0,0,0,0.28)” background_color_gradient_end=”rgba(0,0,0,0.24)” background_color_gradient_overlays_image=”on” background_image=”https:\/\/hotelcubo.com\/wp-content\/uploads\/2020\/10\/1-1.jpg” custom_margin=”-100px||-140px||false|false” custom_margin_tablet=”” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”155px||153px|||” custom_padding_tablet=”” custom_padding_phone=”20px||153px||false|false” border_width_bottom=”4px” border_color_bottom=”rgba(0,0,0,0)” collapsed=”on”][et_pb_row _builder_version=”4.8.2″ _module_preset=”default” custom_margin=”|auto|63px|auto||” custom_padding=”46px|||||”][et_pb_column type=”4_4″ _builder_version=”4.6.0″ _module_preset=”default”][et_pb_text _builder_version=”4.8.2″ _module_preset=”default” text_font=”Playfair Display|600|||||||” text_text_color=”#ffffff” text_font_size=”58px” text_line_height=”1.2em” text_orientation=”center” custom_margin=”||4px|||” custom_margin_tablet=”” custom_margin_phone=”||5px||false|false” custom_margin_last_edited=”on|phone” text_font_size_tablet=”” text_font_size_phone=”42px” text_font_size_last_edited=”on|phone”]CUBO Tips[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Satisfied Blurb – Freddie” module_id=”sobe” module_class=”freddie_satisfied_blurb” _builder_version=”4.6.0″ min_height=”1193.1px” custom_margin=”||-96px|||” […]<\/p>\n","protected":false},"author":4,"featured_media":259299,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n On the Road to a More Sustainable Hotel Breakfast<\/strong><\/p>\n","_et_gb_content_width":"","footnotes":""},"categories":[48,12,1],"tags":[103,104,94,34,100,105,106],"class_list":["post-259294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-uncategorized","category-uncategorized-sl","tag-breakfast","tag-food-waste","tag-hotel","tag-ljubljana","tag-ljubljana-hotels","tag-slovenija","tag-zajtrk"],"yoast_head":"\n![\"\"](\"https:\/\/hotelcubo.com\/en\/wp-content\/uploads\/sites\/14\/2024\/06\/Hotel-CUBO_breakfast_2-1024x630.jpg\")
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