"The Four Seasons also hopes to phase out breakfast buffets with a slew of experiential concepts, including one most associated with sushi: the conveyor belt. 'We are exploring many concepts, with a big focus on individualization,' says John Johnson, executive chef at the Four Seasons Hotel New York. 'That includes individual miniature dishes, instead of traditional buffets, and movable feasts in small personal vessels that move along a touchless conveyor belt.'" - Nadja Sayej
