pie traysI have had lots of free time last weekend. It allowed me to relax and just do what I wanted to do which is doing nothing. I sat on the couch and watched my favorite lifestyle channel on the television.It just so happened that there was a rerun of Hotel Hell. There is this one episode with a hotel that served food for room service in cartons and flimsy plastic pie trays. It was disgraceful and made eating such an arduous task, and Gordon Ramsay was anything but pleased. Keep in mind, the hotel claims itself as being a luxury accommodation and charges quite the exuberant prices. There really was no excuse for such a shabby way of serving food.

 

The episode got me thinking not only about that certain episode but my experiences as well. I have stayed in quite a few budget hotels and I can understand the convenience and keeping operating costs low in serving food in disposable containers. But never should costs-cutting and simplifying operation trump over service and satisfaction of customers. And even if a business decides to use packaging for serving food, like many mobile food businesses and budget hotels do, it can be done in a more respectable way. All that is really needed is to choose better packaging materials.

bakery product packaging

Size, material, and functionality of the packaging are the primary things to consider. In the show episode, the trays and cartons were too small that moving the food just a little would cause it to spill over the edges. Soup was served on a wide and shallow flimsy plastic. Fortunately, the soup was unfortunately cold so that there is no threat of spills and burns. There was also no theme or uniformity to the packaging. It was very obvious that someone just went to the shopping market and bought whatever was available that can be used forgoing size, material, functionality, and design of the packaging.

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