RESTAURANT REVIEW – WAPALAPAM LE MORNE Comments Off on RESTAURANT REVIEW – WAPALAPAM LE MORNE 1026

Wapalapam is an authentic place located on the foothills of the beautiful Le Morne Brabant mountain that offers a perfect setting, turning a culinary experience into a memorable occasion, either for a Break- fast, Lunch or Dinner. Former Snowboard World Champion now Restaurateur Rok Flander, who was able to transform an old Bank into a shabby shick looking restaurant. Using pieces of an old colonial house he managed to transform the wood in to pieces of furniture, bar and other parts of the restaurant, Rok Flander has reached a unique ambiance that perfectly fits in the beautiful environ- ment of the UNESCO protected Le Morne Brabant mountain area. At the same time there is nothing better than eating local Ocean food off the more than 100 years old wooden tables and chairs.

Together with Chef Willibald Rein- bacher, founder and Author of “Aqua- casia, they was able to create a new culinary concept, which offers an unforgettable mix of authentic and artisanal offerings, which cap- tures the heart and soul of each is- land’s love of food, entwined with a mastery of spice.

Wapalapam is the perfect place to lose track of time whilst sipping andsavouring fine drinks from around theworld and an unforgettable island in- fluenced menu which presents aro- matic dishes that embrace the raw, heart-felt flavors of the islands around the globe.

With ingredients caught, raised and harvested locally in Mauritius, the menu boasts an abundance of fresh seafood, tropical fruits, vegetables, poultry and meats.

Monday – Sunday | 7:30am – 23pm

To Book Call: 450 5641

Visit Their Facebook Page: click here

Previous ArticleNext Article
Hospitality.mu
Mauritius B2B Hospitality magazine, a quarterly publication and blog for the industry professionals. Want to reach the hospitality decision makers in Mauritius/Rodrigues? Contact us +230 57 94 64 37 or info@hospitality.mu

HOW SMART INTERIOR DESIGN WILL IMPROVE YOUR HOTEL OPERATIONS 0 254

It is no secret that interior design is amidst the most central aspects of a hotel’s appeal. However, many hotel developers do not look enough beyond the aesthetic aspect of interior design, missing another facet that is just as important: functionality.

Smart, innovative interior design not only pleases the eye and makes for a great guest experience, it also improves your hotel operations efficiency, driving up the profitability in your bottom line.

In exemplary hotels, plenty of innovative design solutions can be found not only in the front of house but also in the back of house. You will encounter smart design in physical spaces and objects such as furniture, but also in staff’s equipment and in intangibles such as light fixtures. Hotel owners, developers and managers have the “power” to influence an infinite amount of details to improve hotel operations and, as a result, augment profitability. In the following lines, I will share with you three ways to embrace that power.

#1. Consider operational efficiency early on in your design process

Design functionality can be improved in many areas of a running operation. However, some crucial aspects of functional design must be considered early on during the planning phase.

Take the case of housekeeping: the less time a housekeeper requires to get a guest room spotless clean, the more efficient the whole department is going to be. Take a large hotel and the effect of scale multiplies. Thus, smart interior design should consider the ease of cleaning. Yet, especially in bathrooms, we still find wall finishes such as narrow stone slabs, that make it extremely hard and time consuming for housekeepers to clean. Also, hard water drying in the shower leaves a trace of white chalk on surfaces. The more porous the surface, the harder it is to clean. Smoother and rounder the surfaces would have made it easier for housekeeping to clean efficiently.

Another example with direct impact on the bottom line is textiles. Many hotels feature curtains, bed throws and cushions made of delicate fabrics that require dry cleaning and create soaring costs of washing. If you chose elegant yet washable fabrics, you can have them washed in house or externally at a fraction of the cost.

Once the room is built and furnished, there is little an efficient housekeeper can improve to save time. Once all the textiles are bought, it will be costly to have them all replaced. During the design and procurement phase however, developers have the opportunity to optimize everything from the choice of materials to the shape of built in and loose furnishings. Don’t miss that opportunity.

#2. Make staff satisfaction a primary goal in your design and procurement strategy

We all know: Happy employees will make your clients happy too. We also know: Working conditions in hospitality operations are strenuous by nature. That’s why it is important to invest into equipment that that makes your staff’s life easier. Even small design considerations can have a great impact and will show them that you care.

Take waiters for example: They walk miles every day, carrying a lot of weight throughout their shifts. By reducing the net weight of services trays, you immediately improve their working conditions significantly. Switch from a traditional silver tray to a slick carbon tray and literally take several kilos off their shoulders.

Another example: If you have a large outdoor space in a continental climate, make sure to plan in advance for storage space to store all the terrace cushions during the wet seasons. A terrace for 80 persons will easily require 10m3 of storage. If not planned for, the cushions will end up cramping already scarce back of the house areas.

A smart design of a restaurant and all of its equipment should first be designed for employees, and not only for guests. Naturally, this brings challenges with which most hotel developers are not familiar: How many service stations do you need vs. how many guest tables? Where do you position them to not be in the way but still be within efficient reach? How much cutlery should be stored?  Where do the dinner candles go during lunch time? Many design questions require the insight of an operational expert before operations are even running. Thus, hire an external expert to get important inputs already during your planning phase – or even to have your running operations analyzed.

#3. Improve your guests experience with design that goes beyond aesthetics

Undoubtedly, aesthetic interior design is imperative, but it is by no means everything that makes a great guest experience. There are many factors, that go beyond the eye. Take seating comfort for example: Not all beautiful chairs are equally comfortable. Before ordering a full set of chairs for your restaurant, test-sit the chair in combination with the table to ensure the right distance between the table top and the seating height. Also, choose a table top that is not only beautiful but also long lasting, ergonomic and with a good grip for the client.

Another example: Have you ever been in a restaurant and thought that something didn’t feel right but you couldn’t put a finger on it? Let me tell you: it’s the lighting. Good lighting is a science. Make sure to have a professional lighting designer, who works his magic – for both day and night scenes, if you have a restaurant that operates at lunch and at dinner time.

In summary:

Consider functionality from the beginning of your design process, think of your dear staff and try to provide a guest experience beyond aesthetics. The examples I shared with you are only a few and if you keep putting yourself into other stakeholders’ shoes, the amount of innovative solutions you can come up with are infinite. And if you don’t find the right product on the market, have it made. There are always people that are passionate about developing solutions for you – or finding them with you.

About the author

Claudia Greset-Reich is a hotel procurement expert and Managing Partner at Greset Reich Hospitality Consulting. Together with her husband and partner Yann Greset, they specialize in design and procurement solutions for hotels. Prior to founding Greset Reich Hospitality Consulting, Claudia and Yann have opened and worked on various projects of the Bürgenstock selection.

This article was first published in Hospitality Insights by EHL.

CATERING.MU BY CHEF FABIO 0 342

In our last edition, we had the pleasure to feature and interview Chef Fabio from La Table Du Chateaux. We were invited to taste his delicious menu such as the 7 Hours Lamb Roast and his exquisite outside kitchen which is cooked on the traditional “Feu De Bois”. Another of his latest achievements Catering.mu was launched earlier this year, he now offers to the general public his outside catering services and you can have them be the “Co-Creators of your Special Event”.  Specialising in Weddings, Corporate Functions, cocktail receptions, seated dinners and many menu options to fit your needs and budget, using only quality, fresh and seasonal ingredients. Catering.mu provides the very best in food services. Their staff, working with us for more than 8 years at La Table du Château, is skilled in development and presentation of food and can cater for all different tastes and special diets. We create menus that add ease and elegance to your day. Catering.mu is ready to make your day memorable with our dedicated Event & Banqueting Manager Doushina, who will look after all your event needs. To treat your guests to five-star impeccable service and top notch food during your next event.  Ask for your quotation visit Catering.mu.