The life of an open hotel during the crisis …
ACCOMMODATING AND FEEDING TRAVELERS … In these times of reflection around “the Essential”, these few words could sum up our job, the origin of our job as hotelier, innkeeper …
This is why, after the barrier gestures have been identified by the public services, it seemed important to us to remain open. Not with the aim of “making turnover” but quite simply to welcome, despite the risks, professional travelers whose trips are ESSENTIAL.
For this we had to reorganize our business, our relationships with our team, our customers, our suppliers. Here are some examples among many others, of our daily life, according to the recommanded health rules.
In good weather, dinner (always in meal trays) is possible on the terrace but guests must be spaced.
For the moment, we are limiting bookings, weekdays only, to “business” customers whose travel is strictly necessary. Thereafter, after the expected announcement concerning restaurants, “leisure” or “tourist” visitors will of course be welcome … as in the good old days!
See you soon!