HOTEL RESTAURANTS FACE THE FOLLOWING CHALLENGES

Have an external access to the restaurant

Treat F&B as a profit center

Active identity - PR through marketing - social media - CRM

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Accessibility and visibility: Outlets are not always located on the ground floor and, therefore, not visible to passers by.

Signage: How many times have you seen the outlet’s logo and name on the façade?

Complex space requirements: Product cycle (store – kitchen – outlet) is sometimes located on three different floors.

Designers leave the F&B outlet as a last priority when it comes to space allocation and give the first priority to the rooms, lobby and public area.

Low margins: Hoteliers treat F&B outlets as a complementary department, and not as a profit center. Outlets become the window case of the hotel, since rooms and catering margins are higher in these.

Perception: It is not easy for the local community to enter the hotel and reach the F&B outlet.

Marketing strategy: A specific marketing plan for F&B outlets is not implemented; it is usually included in the general communication strategy of the hotel. In addition, F&B facilities are not usually visible on the social media community.

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Hotels have witnessed many challenges in operating their F&B outlets successfully.

of Turnkey Ventures tells us why standalone restaurants are performing significantly better than hotel restaurants and how to deliver a clear return on investment

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