Colleague’s health, wellness and best interests are always at the heart of BurJuman Arjaan by Rotana’s operations and it is keeping with this that the management team recently made the decision to take on the responsibility of creating and cooking all colleague cafeteria meals in-house by our own chefs and kitchen colleagues.
“This choice was carefully considered over a number of months and was not only a viable financial move for the hotel,” explains General Manager, Ms. Ulrike Andorff, “but due to a number of reasons such as quality control and adaptability, moving our cafeteria catering in-house is the best solution for us in order to provide our hard working hotel colleagues with good quality, tasty meals that can be easily changed and altered as per their suggestions and needs”.
In order to initiate this change, the team went one step further and revamped the entire cafeteria with a new look and feel. A fresh coat of paint, new floors and new layout were all planned into the recent relaunch, as well as the added extra of offering our colleagues free Wi-Fi. With so much change there was ample excitement surrounding our new dining area.
As with all new establishments, our new cafeteria would need a new name, so an internal competition was held to come up with the best name. Over 50 name entries were listed and then subsequently voted on over the course of a week, finally narrowing the choices down to one winner.
On the 4th September 2016, BurJuman Arjaan held a small inauguration ceremony to launch the opening of its colleague cafeteria – Salt & Pepper. Our name creator, Mr Sajith from the stewarding department was our honoured guests on the day as all department heads and colleagues joined to cut the ribbon and reveal our new dining lounge.
“After all the team’s hard work and preparations, especially that of our Chef, HR and F&B team, in order to take on this new challenge, we are very pleased to have had only received positive remarks and comments from our colleagues and we look forward to nourishing them with all their favourite foods moving forward,” concluded Ms. Ulrike.