Kid-Friendly Concepts
F&B is a key area for differentiation among the Palm hoteliers and when it came to developing the outlets at the resort, executive chef Olivier Chaleil and director of food and beverage David Hirber fine-tuned various concepts planned by Sofitel.
“This is my second pre-opening now,” explains Hirber, “And whatever you see in blueprints and architectural directions during the construction period is completely different from what the outcome is — capacities, seats, perceptions that we had from the beginning, so now we are fine tuning the whole concept together.”
While developing the concepts, the team had to ensure it catered to children since the property is marketed as a holiday destination for families.
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“We are a family resort so we are very kid friendly. Who are we not to allow kids in a restaurant? We used to in the past have children policies but then what’s the point of coming to a family resort if you can’t spend time with them in a restaurant? In my opinion that’s not the way forward in 2013 and that’s what I discussed with the management,” he says.
Every restaurant also has a special menu for children that reflects the theme and the concept of the outlet. “Of course, there are the standard dishes, but you also have at least three signature starters and a handful of signature main courses in every outlet that are specifically for our young clients,” says Hirber.
However, as five-star restaurants, the diners are bound to expect a level of exclusivity and sophistication — something the team tackled by having dedicated family areas in the restaurants.
“In every restaurant we allocate areas that are more suitable for children, which are closer to the bathrooms and closer to the entrances in case of emergencies, and on the other hand ensures that couples will have their own experience still in one room and as much as possible separate them from each other so that both parties have a quality time with us,” explains Hirber.
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