Third-party politics
Involving the F&B professional within the design process is vital to ensure that a space works well not only on an aesthetic level but practically too. “One classic example that springs to mind is the waiter station I saw in a venue” says TKI’s During. “The designer obviously didn’t want this area on show when he created the space so he turned it around.
However, this means the waiters have their backs to guests and the service is appalling, not because of the competency of the staff but because they are fighting against the layout of the room,” he explains.
Where hotels don’t have the expertise, During believes it right to bring in third-party restaurants. “Compare it to medicine – you have dentists, you have psychiatrists, then there’s the brain surgeons and heart surgeons.
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You wouldn’t go to the dentist if you need open-heart surgery,” he says. “Think of a hotel like a hospital. You have the rooms division, the marketing division and you have F&B. You need experts in every area and if you don’t have them, they should be brought in.”
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