Masks at check-in, breakfast in the room, coffee break directly in the conference room: The company solves the challenges that Covid-19 presents to Seminaris Hotels with a comprehensive, well thought-out package of measures relating to hygiene, catering and guest management. This ensures that the company is optimally prepared for each phase of the gradual opening of the hotels and for the maintenance of all safety regulations. In addition to sufficient disinfection facilities, intensive staff training, distance markings and the wearing of protective masks, the teams focus above all on attentive and sensitive care of guests and maximum flexibility.
Jochen Swoboda, Director of Operations at Seminaris Hotels, explains: “Our top priority is to respond to the individual wishes of our customers. Whatever is possible in consideration of the mandatory safety measures, we make it possible. Thanks to good preparation, we can react quickly to current requirements and official instructions: We have already developed the appropriate concepts and can implement them immediately.“
Contactless check-out and breakfast in your room
Guests of the Seminaris Hotels are offered mouth-nose protection and disposable gloves at check-in, and check-out is contactless. Surfaces such as light switches, door handles or handrails are disinfected several times a day and, if possible, rooms remain unused for 24 hours after departure. There are less tables and seats in the restaurant areas – with a minimum distance of 1.50 metres. Kitchen and service staff wear permanent mouth and nose protection and disposable gloves. Breakfast can be pre-ordered and consumed in the room during the first phase of the opening of the hotels, when the restaurants are not yet open. Then an à-la-carte order will be possible or, depending on the space available, a buffet where staff will serve the food will also be available.
Now agility and experience count
At conferences, a distance of at least two metres is allowed between workplaces and the coffee break, for example, is set up directly in the meeting rooms. All dishes are portioned or individually packaged – preferably in glasses or environmentally friendly, sustainable packaging. The hotels are also considering the opportunity to hold meetings, conferences and events in the open air. “We plan from day to day and from week to week and see the many possibilities that this extraordinary time offers,” explains Jochen Swoboda. “Agility is the key: We can now once again demonstrate our experience, competence and passion for our profession. And of course we are looking forward to seeing many people – with the necessary safety distance – meet again soon in our hotels.“
