Originally Posted by
TLVtraveler
They really need to work on the presentation, I think it would be better to pre-plate some of the dishes and serve it directly to customers when asked for. it will look much better even without changing anything with the catering and I can't imagine it will cost that much more money.
More than anything, they should just avoid certain types of food such as risotto and many types of pasta which cannot remain warm too long before becoming a sticky mess.
they could just go for better bread, cheese and cold cuts, some nice sups (if memory serves, the usual crown lounge soup is water+bouillon cube, as opposed to eg the LHR lounge which has much better selection), tartines, salads, etc. At the TXL lounge they serve Würstl which they keep warm in a sort of hot-steam container, and while I do not like Würstl the result is pretty decent.
Also, while the new "bar" is a bit more functional than the old one, the quality of orange juice and sodas could be improved (not that I drink them much).