Room service may seem straightforward, but for chef Massimo Falsini, who boasts over 30 years in hospitality, the layout of a hotel plays a pivotal role. In a recent interview with Business Insider, Falsini revealed that the differences between vertical hotels, like those in bustling cities, and horizontal resorts profoundly alter how room service is conducted. Luxury vertical hotels can showcase intricate dish presentations on fine china, facilitated by elevators, while sprawling resorts encounter unique challenges transporting food via golf carts across expansive grounds. Falsini emphasizes that while vertical hotels permit more creativity, resort chefs must prioritize practicality and simplicity, focusing on ingredient quality as dishes traverse diverse terrains. He asserts that successful room service hinges not only on culinary skills but also on adapting to the architecture of the hotel, showcasing an intriguing intersection of cuisine and design.