Originally Posted by
Nic33
If the serving staff in the lounges are not from the caterer, I do not see any room for material savings in the C and SEN lounges, the f&b being already at its cheapest, as stated many times above in this thread. The only way to reduce costs would be to reduce the offering and the staff associated to the offering.
Once again, the serving staff were and still are Swissport. Your view on the cost savings is what it is but doesn't change that truth.