Innovative Dining Offerings A Case of Kowloon Shangri-La

Abstract

<p align="justify">Kowloon Shangri-La stands out with innovative F&B offerings like affordable “Moonlight Hours” Chinese desserts and the eco-friendly Buffet-Box in partnership with CHOMP. However, it faces various challenges including maintaining profitability for low-priced luxury desserts, aligning takeaway concepts with luxury guest expectations, and accurately forecasting Buffet-Box demand to truly minimize food waste. <p align="justify">九龙香格里拉大酒店（Kowloon Shangri-La）凭借创新的餐饮选择脱颖而出，例如价格亲民的“月光时光”（Moonlight Hours）中式甜品，以及与 CHOMP 合作推出的环保“自助餐打包盒”（Buffet-Box）。然而，该酒店也面临着诸多挑战，包括如何维持低价奢华甜品的盈利能力、如何让外卖概念契合奢华酒店宾客的期望，以及如何准确预测对“自助餐打包盒”的需求以真正最大程度地减少食物浪费。