Thorough planning at the design stage is paramount when opening new F&B outlets in hotels.
This is according to hoteliers working in the region, who told the audience at the Hotelier Middle East: Great GM Debate 2016 that proper planning helps hotel-based bars and restaurants compete with independent concepts.
Speaking during a panel discussion about hotel F&B efforts at the annual event, held in Dubai last month, Al Baleed Salalah Resort by Anantara general manager James Hewitson said: “Gone are the days when you could take a store room on the fifth floor of your hotel, turn it into a wine bar and make great money.
“Now, you’re finding access to the outlet is particularly important – there must be separate access unless it’s a destination on a beach or a roof. We’re learning a lot about where to position and where to plan; if you look at resorts today, 10 years ago you would probably have one speciality restaurant per 50 rooms, now it’s up to between 75 and 90 because people understand having eight restaurants isn’t always the best return. People are learning from independent operators who are coming in and showing a different approach.”
Waldorf Astoria Dubai Palm Jumeriah general manager David Wilson agreed, stating: “The success of a restaurant depends upon the initial planning stages – how’s the view and access? How’s the space and where is it?”
Kempinski Hotel Ajman general manager Kai Schukowski spoke about the importance of adapting to your location in terms of building a concept that fits that part of the region, and added: “It starts with recognising what you want to achieve, who is your target audience and having a proper strategy.”
| Advertisement |
Search our database of more than 2,700 industry companies
