Hotelier: Going back to in-house concepts having to be as good as international names; what do you need to do to make sure these are as successful?
Niki: You need to give something an identity, it’s got to be a great space. You’ve got to come at it in exactly the same way Gordon Ramsay would come at his, obviously without the goodwill that goes with it. You’re harnessing the goodwill of the name of the hotel. All it is, is a mind-set.
Adam: Restaurants are the ones with long-term success, the ones that evolve.
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Mikael: You’ve got to get the right people, the right designer, and if you don’t know how to do it, learn from them.
Marc: The key is before you bring the chef in. It’s about having the right concepts that complement each other rather than cannibalising each other.
Mikael: If one of your restaurants is really not successful at all, it’s never going to be successful. It’s very difficult to create success in a restaurant when the one next door is full.
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