Göran Plåt was assigned to evaluate the entire food experience in TUI Nordic’s Blue Village concepts worldwide. The object was to create a more dynamic, healthy and contemporary product with a high level of cultural influences from around the world. The agenda included philosophy, menu planning, selection of raw materials, cooking techniques, equipment, service, presentation, training/education, as well as the customer experience as a whole.
Initially, all 12 hotels and kitchen brigades were inventoried to establish a baseline. Work began in earnest in 2005, and during the years that followed, we successfully delivered a highly modern and popular product, improving kitchen staff awareness and knowhow to allow them to manage and continuously enhance an excellent food experience.