TURN THE EXISTING CHALLENGES INTO OPPORTUNITIES

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F&B is a must: A hotel cannot operate without F&B yet it needs to turn it into a success, able to attract the local crowd, in addition to hotel guests, while also enhancing revenues.

Hoteliers should move from the restaurant concept to a full experience concept; mixing the mood, the food and the service.

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Think out of the box: As consultants we have been assigned, for the last 12 years, many cases of turning over F&B to become profit centers.

We do not always need different restaurants in hotels if the local crowd will not join us.

We used to have an all day dining restaurant that would be valid for breakfast then for lunch and dinner. Nowadays it can remain empty, as guests prefer themed restaurants.

Fix and variable: Let the main features of the outlet remain fixed, yet change the mood, create activities, offer specials and remain trendy.

As is the case with ballrooms, guests want to have some fixed mood items whilst the rest could be changing, through lighting, music and entertainment. Work on themes close to guest needs and expectations. (For example, Italian has a vast variety from pizza to pasta, plus regional cooking, then fish.

Use branded raw materials for their own non-branded concept and communicate them.

Associate your successful brand with other exceptional ones. Branded raw materials give credibility (Angus beef – Illy coffee – Echiré butter – Valrhona chocolate etc.).

Look for drastic solutions while studying the partnership carefully.

Branded restaurants: Integrate a brand within your operation; they can achieve success stories with brand recognition.

Invest in the chef: Visiting chefs are also an opportunity because you are sharing experience whilst developing local talents.

Invest in CRM: How many times do we enter a restaurant as an unknown and leave, still unknown?

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