Recollections of hotel or resort buffets evoke imagery of large canteen spaces, communal round tables too big to engage in conversation or of sand covered, flip flop clad tourists in long queues.
Apart from heightened concerns about food safety and hygiene, buffets, often associated with over-indulgent behaviours and wasteful dining, are at odds with changing consumer preferences and expectations.
The traditional buffet model is being replaced by curated, high-quality dining experiences that prioritise personalisation over quantity.
There needs to be a sensitivity to placemaking and the guest experience. We’re not looking to feed the masses; we’re looking to feed the individual.
This shift is changing not only what guests eat, but how hospitality dining spaces are conceived, designed and experienced.
The rise of prominent chefs in menu creation, such as Chef Yoni Saada’s modern Mediterranean menu at Paradis, highlights the increasing demand for culinary expertise and innovation.
Guests today seek remarkable culinary options paired with exceptional environments, making restaurants a highly sought-after amenity. Food remains one of the most compelling reasons for travel, with the dining experience at the heart of memorable journeys.
Project Case Study: Zest
Our approach to the Zest Restaurant, at Beachcomber Paradis in Mauritius, was to create a clear link to the place you had travelled to – We wanted to create the experience of a Mauritian Market.
A market is vibrant, layered, engaging and nuanced, while a buffet space is commercial and pragmatic. We applied the concept and narrative of a market setting into the layout and the choice of materials and furniture.
The counters are designed as distinct experiences – what were previously operational functions are now on display and are designed around their experiences.
Each of these spaces have something unique; be it their colour palette, form or materiality that although differentiates them, are part of a cohesive design palette.
We created a separated wine room with a tasting table in the centre, floor to ceiling wine displays and temperature controlled.
The Open Kitchen was introduced and changed the operations of the BOH kitchen. The activity of the Pizza Counter and Open Kitchen are the centre of the space and sights, sounds and smells spill into the restaurant.
A cold food counter with counter displays and a walk-in buffet room that changes its food offering daily; from a dedicated breakfast offering to themed cuisine on special nights. There is also a beautiful pop-up table display with condiments and sides that complement the other food offerings.