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Here, the buffet is already a thing of the past


Not only since Corona has the classic buffet been a "discontinued model". On average, 40% of the breakfast buffet ends up in the trash. This is the experience of the Loisium Hotels in the Kamptal and Southern Styria. This should change ...

It is important for hotels to present and serve food as a valuable commodity. The new Loisium Food Concept 2.0 is being implemented throughout the entire hotel operation, with the long-term goals of minimising food wastage, being sustainable and increasing the use of local produce. Planned are, for example, pick-up stations, a bread trolley, orders taken at the tables and local producers who communicate directly with the guests. The implementation will be carried out by professionals. The holistic concept in the experience restaurant should become a sensual total work of art consisting of staging, design statement and food appreciation - which could also inspire you in a ground-breaking way.

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