{"id":5665,"date":"2023-09-14T12:56:25","date_gmt":"2023-09-14T10:56:25","guid":{"rendered":"https:\/\/hotelsoma.com\/?post_type=stories&p=5665"},"modified":"2023-09-14T12:56:25","modified_gmt":"2023-09-14T10:56:25","slug":"aasiaat-sommerrestaurant-en-succeshistorie","status":"publish","type":"stories","link":"https:\/\/hotelsoma.com\/da\/stories\/aasiaat-summer-restaurant-a-success-story\/","title":{"rendered":"Aasiaat Sommerrestaurant \u2013 en succeshistorie"},"content":{"rendered":"

Positive g\u00e6ster, fleksible medarbejdere og godt samarbejde gjorde sommerrestauranten i Aasiaat til en succes<\/strong><\/p>\n\n\n\n

Hotel S\u00d8MA i Aasiaat har denne sommer \u00e5bnet d\u00f8rene til en sommerrestaurant, hvor hotelg\u00e6ster, bes\u00f8gende og lokale har kunnet nyde en gourmetoplevelse baseret p\u00e5 gr\u00f8nlandske r\u00e5varer i hotellets konferencelokale. <\/p>\n\n\n\n

\u201cVi ville gerne unders\u00f8ge, hvad det kunne blive til, hvis vi p\u00e5 sigt etablerer en restaurant i fuld skala,<\/em>\u201d siger Lisbeth Hansen, Hotelchef p\u00e5 Hotel S\u00d8MA i Aasiaat, og hun tilf\u00f8jer, at \u201dDet har v\u00e6ret h\u00e5rdt arbejde, men sammen har vi knoklet p\u00e5, og det har betydet, at det er g\u00e5et over al forventning. G\u00e6sterne har v\u00e6ret overv\u00e6ldende positive, og samarbejdet mellem medarbejderne har gjort, at vi er lykkedes med restauranten.<\/em>\u201d<\/p>\n\n\n\n

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Vi har l\u00e6rt en masse, som vi vil tage med os videre, s\u00e5 vi kan give g\u00e6sterne p\u00e5 Hotel S\u00d8MA s\u00e5vel som de lokale borgere en god og anderledes restaurantoplevelse her i Aasiaat<\/em>\u201c<\/p>\nLisbeth Hansen
<\/strong>Hotelchef p\u00e5 Hotel S\u00d8MA Aasiaat<\/cite><\/blockquote>\n\n\n\n

Samarbejde mellem restaurant og cafeteria\u00a0<\/strong><\/p>\n\n\n\n

For at kunne f\u00e5 restauranten godt i gang begyndte projektet med at etablere samarbejde med Hotel S\u00d8MA i Nuuk, hvor gourmetrestauranten sidste \u00e5r blev permanent. Kokken fra Nuuk, Jacob Kjeldsen, hjalp restauranten i Aasiaat i gang, og samtidig blev en lokal kok ansat sammen med to tjenere.<\/p>\n\n\n\n

\"De har skullet samarbejde rigtig meget med vores faste cafeteriapersonale, og de har delt faciliteterne, men alle fik det til at fungere p\u00e5 en fantastisk god m\u00e5de med l\u00f8bende dialog og godt hum\u00f8r,<\/em>\u201d siger Lisbeth Hansen. Hun forts\u00e6tter med at sige: "Jeg er virkelig stolt af, at de faste medarbejdere fra cafeteriet har v\u00e6ret fleksible og gode til at tage imod de nye initiativer i k\u00f8kkenet. Samtidig er jeg ogs\u00e5 virkelig stolt af, at restaurantens personale har arbejdet professionelt og med et h\u00f8jt serviceniveau. Det er sejt g\u00e5et af hele teamet.<\/em>\u201d Lisbeth Hansen fort\u00e6ller desuden, at en eventuel permanent restaurant i Aasiaat ikke skal erstatte cafeteriet \u2013 de to ting skal fungere samtidig og supplere hinanden, s\u00e5 der er plads til alle, og s\u00e5 S\u00f8mandshjemmets v\u00e6rdier fortsat er gennemg\u00e5ende.<\/p>\n\n\n\n

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Improvisation var n\u00f8dvendig<\/strong><\/p>\n\n\n\n

Restauranten kr\u00e6vede andre typer af varer, end Hotel S\u00d8MA i Aasiaat normalt arbejder med. Det kunne nogle gange blive lidt en udfordring, fordi leverancerne fra forskellige steder i verden ikke altid kom til tiden. Det gjaldt for eksempel en leverance af vin, som f\u00f8rst ankom p\u00e5 \u00e5bningsdagen. \u201cGenerelt m\u00e5tte vi indimellem improvisere lidt. Men i samarbejdet mellem kokke og tjenere fik vi det alligevel til at lykkes, n\u00e5r vi blot var lidt fleksible og justerede l\u00f8bende. Det har vi l\u00e6rt meget af,<\/em>\u201d siger Lisbeth Hansen.\u00a0<\/p>\n\n\n\n

Gl\u00e6den ved resultatet <\/strong><\/p>\n\n\n\n

Det har v\u00e6ret h\u00e5rdt arbejde, men det er g\u00e5et godt, og vi har samtidig f\u00e5et meget ros fra vores bes\u00f8gende. Rigtig mange, is\u00e6r lokale fra byen, er endda kommet igen flere gange hen over sommeren for at pr\u00f8ve flere af retterne, og det er vi rigtig stolte af. Vi har l\u00e6rt en masse, som vi vil tage med os videre, s\u00e5 vi ogs\u00e5 n\u00e6ste \u00e5r kan give g\u00e6sterne p\u00e5 Hotel S\u00d8MA samt de lokale borgere en god og anderledes restaurantoplevelse her i Aasiaat, \u201cDet har v\u00e6ret h\u00e5rdt arbejde, men det er g\u00e5et godt, og vi har f\u00e5et mange venlige ord fra vores bes\u00f8gende. Is\u00e6r lokale fra byen er endda kommet tilbage flere gange i l\u00f8bet af sommeren for at pr\u00f8ve flere af retterne, og det er vi rigtig stolte af. Vi har l\u00e6rt en masse, som vi vil tage med os videre, s\u00e5 vi kan give g\u00e6sterne p\u00e5 Hotel S\u00d8MA s\u00e5vel som de lokale borgere en god og anderledes restaurantoplevelse her i Aasiaat<\/em>\u201d slutter Lisbeth Hansen.<\/p>","protected":false},"excerpt":{"rendered":"

Summer restaurant in Aasiaat was a succes due to positive guests, flexible staff and cooperation This summer, Hotel S\u00d8MA in 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