TOP TIPS for festive F&B success!
Ensure your business has a bountiful festive season, with some sage advice from our industry experts
Dominique Jossi, director of food and beverage, Al Murooj Rotana:
“Just put yourself in the customer’s shoes! If you were on the other side, what would you expect? What would attract you to this place rather than this one?
“In such a tough and competitive market, you need to come up with unique offer and concept to ensure a total and successful guest experience.
“At the end, it is all about being genuine and a part of the customer’s joyful celebration.”
Rachid Assoudi, hotel executive assistant manager, Hotel JAL Fujairah Resort and Spa:
“A successful festive season is of course a season where you succeed in offering an original, creative and a good value-for-money promotion that makes it stand out amidst the multitude of other catchy choices out there.”
Dina Ghazali, communications manager, Mövenpick Hotel Kuwait:
“There are two secrets: one is to create a unique celebration and to shout out about it, and the other is to go back to your old books and measure when was the most successful year you had in your festive season celebration and adhere to that practise.
“Of course you will have to enhance it and spice it up by adding a twist to the celebration, to keep the original factor which will encourage clients to wait and explore the surprise of the night!”
Hakim Karoui, director of F&B, Mövenpick Resort Tala Bay Aqaba:
“Good preparation is essential — make sure you have all the tools and ingredients needed for the various recipes.”
Parvinder Singh, business manager, Sharaf Hospitality:
“The secret is to offer unmatched standards of hospitality with a customer service orientation deeply rooted in the very core of the organisation, along with a product which offers a great value proposition to each guest who embraces your brand.”
Simon Barber, culinary operations manager, Emaar Hospitality Group:
“Ambience within the outlets is key. It is also important to have trained and knowledgeable staff and a warm atmosphere.”
Finally, Guy Holmes, managing director of Captivate Restaurants, offers some advice on how to capitalise on festive business to ensure a good start to 2010:
“Although December this year won’t be as busy as the previous Christmas, it will still be the busiest month of the year.
“Good restaurateurs will use that trade to help boost sales in January when things will be tough.
“Here are some tips that Captivate Restaurants (www.captivate-restaurants.co.uk) has given to clients.”
1) ‘Bounce Back’ Vouchers
These are vouchers that are designed to get customers to ‘bounce back’ in January. They should be for a good offer, such as a 2-for-1, and a valid in January only (not to be used in December — and stay away from alcohol-related offers!)
2) Plan for Jan
You need to start planning now for January, both in terms of marketing and for cost-cutting, such as a reduced staff rota. With regards to marketing, plan for some kind of promotion or special offer; think about how you are going to promote the offer, through posters, fliers and adverts, and get these designed.
3) Database expansion
Use customer comment cards and competitions to help boost your database. A busy December should mean that you can add literally hundreds of people to your database if you make it a priority. Make sure that all Christmas enquiries as well as bookings are also included.
A large database is a fantastic asset to the business; used properly it will help to remind customers about your restaurant and promote offers.