With a few tweaks you can make a hotel-style feast.
The Wellington InterContinental Hotel recently hosted Hillary Clinton, Leonard Cohen, and me.
I love the buzz of a hotel lobby, the charm of the staff, the location in the heart of a city, the feeling you are being "looked after".
I've always been fascinated with food delivery in a hotel - how they manage to serve breakfast, lunch and dinner across up to three restaurants, as well as deliver room service, and cater to corporate events and promotions.
During our stay I talked with the hotel's director of sales marketing Geoff Naumann. He explained that it takes a team of 96 in the food, beverage and front of house departments to make the place hum. Geoff estimates the hotel serves up to 6000 courses a week, made by 36 kitchen staff working between three kitchen areas. Everything but the bread is made on site.
