Chef highlights how hotel layout impacts room service delivery and menu design

Michelin-starred chef Massimo Falsini highlights how hotel layout affects room service. In vertical hotels, food is delivered via elevators, allowing for elegant presentations. In contrast, sprawling resorts use golf carts, requiring simpler, more durable dishes due to delivery challenges. Falsini, with over 30 years in hospitality, notes that the delivery method influences menu design. In luxury vertical hotels, chefs can use fragile china, while resort chefs focus on high-quality ingredients that travel well. To ensure quality, Falsini tests food delivery himself. For delicate dishes, like poached eggs, servers assemble them in the room to prevent breakage. These insights reflect Falsini's extensive experience in hotel kitchens worldwide.