ROOM SERVICE, YESTERDAY'S STORY AND TODAY'S REALITY

On Sunday 28th February 2020, the hotel Au Cœur du Village***** in La Clusaz was honored to be featured in the 8 o’clock news of the national french TV channel France 2. The reason? As it still welcomes its guests despite the health constraints and having adapted to them.

Room service was born in the early 1900s at the prestigious New York hotel, the Waldorf Astoria. This convenience, then unprecedented at the time, allowed customers to receive their meals directly in their rooms, and then became popular in several 5-star establishments in the city. So reserved for high-standing places, room service has become more democratic and has even crossed the oceans to be found today in many hotels!
Before, even if you only wanted a refreshment, you had to walk through the establishment and go to reception to satisfy your request. While, thanks to room service, the staff meet the specific expectations of each guest!

Often reserved for breakfasts or intimate evenings, the current context has made room service essential. From now on, room service is necessary to allow hotels to open their doors and to delight guests from morning to night. Thus, having lunch or dinner in the room allows holidaymakers to enjoy their holiday without settling for a classic ham and butter.
The barrier gestures are respected and we do not compromise the comfort of the customer, who can enjoy his meal with the family. This usually occasional practice has become the norm and raises new issues for hotels.

3. THE FIVE-STAR ROOM SERVICE AT THE HOTEL AU COEUR DU VILLAGE

At the hôtel Au Cœur du Village***** Relais & Châteaux, the restaurant Le Cœur has adapted to the current situation by offering a menu imagined by its chef Vincent Deforce in order to treat guests from breakfast until 9.30 p.m.
And because it was essential to maintain the standard and usual service of this Relais & Châteaux establishment, improvements were necessary. First of all, by recruiting a high-performance team, both in the kitchen and in the service, each room must be able to receive its order within an honorable deadline.
Second by upgrading in suites where it is possible to isolate the sleeping area from the catering section where a table is set as in the restaurant.
Finally, dishes that are just as tasty and sophisticated as in the dining room, except for one detail, since the customer is in the room, in complete safety and in compliance with the health charter.

This service is expensive and the hotel did not wish to transfer the cost to its client since the desire of the Groupe PVG, in these difficult times, is to satisfy its guests by bringing them a little normalcy and making their stay as pleasant as it gets!