The massive surge in the Maldives in the early 1980’s triggered a massive problem; there was a lack of everything. One of the first chefs at that time – Bernd who came from Berlin – had $2.45 per day and per pax for full-board meals. So first there were plates with pieces of coconut served and when the boat with the eggs did not come, the “iron reserves” were sacrificed.
Today, a few decades later, the Maldives offer the finest hotel infrastructure and dream holidays. Three Resorts, The Residences in Falhumaafushi and Dhigurah and Joali Maldives have currently chosen livecookintable as their solution for the All-Day Dining Restaurant. The possibility to quickly and easily set up buffets in the room along with the flexiblility of the table structure that allows a quick and simple change of devices to compliment the daily needs played a critical role in their decision making.
Today, the need for pop-up furniture is significantly increasing. It is important to constantly align with the needs of the guest. Chef’s too – with their ever-changing creativity also need the most flexible infrastructure: a stage, a buffet for creative freedom. livecookintable can do just that – a simple drop-in concept with plug & play
The enormous space under the livecookintable buffet provides the perfect solution for food logistics. The system ensures complete food control that optimizes guest experience whereby only the freshest produce is on offer at any one time whilst acting as a true cost control mechanism to minimize food wastage.
Design freedom with unlimited possibilities in colour choice, materials and decors ensures sustainability of product with the ability to change over time with extremely low cost.
coming up next:
9-11 October 2018 · Restaurant & Bar Decision Makers’ Forum Kuala Lumpur, Malaysia
30 October – 1 November 2018 Gulf Host Dubai
Content partially off “Handbuch der Malediven, Dieter Klössing”
More information about MEC2 can be found at TOPHOTELSUPPLIER.COM