In today’s competitive market, a restaurant must be able to stand on its own two feet. My advice to all hotel operators would be to support and empower restaurant staff in the true sense of the word, and watch their business and financial contribution grow and come your way.
The biggest difference between a hotel restaurant and a standalone restaurant is that a standalone restaurant has true empowerment, ownership in a form of shares and/or partnerships and a true spirit to succeed.
It has a heart and a soul that will resonate with its guests, who will inevitably return and tell their friends about this ‘gem’ down the road.
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The owner / manager is aware that it is his reputation on the line alongside everything else, and his driving force is to see his ‘baby’ grow and become a success.
I strongly believe that hotel-operated restaurants can acquire the same drive and success as long as the operators are brave enough to stray from the usual stream and allow a new business model in. This new model would offer business shares and financial incentives with clearly set out targets to the restaurant leaders.
It would cut out the multiple layers of interference, empower restaurant staff by giving them responsibility, and offering the complete support of all other appropriate hotel divisions, which can be part of the outlet’s success without meddling in a business they have no expertise in.
The trend towards more standalone restaurants has been evolving over the past couple of years. Many hotels have co-existing branded restaurants, or celebrity chefs-run outlets and this trend will continue. Celebrity chefs’ outlets or outsourced restaurants have their attractions, and would probably offer instant recognition with good PR exposure. Just one word of caution here, however: Celebrity chefs come at a price and every business deal must be profitable for both sides.
About the Author:
Willi Elsener managing director of Bespoke Concepts spent more than 40 years in various sectors of the hospitality industry around the globe. He specialises in food and beverage development, peer review and recommendations and other services
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