Radisson’s Van Veen adds that hotel restaurants are often viewed as over-priced.
In addition to these issues, there is the pressure of running multiple outlets simultaneously, to equally high standards.
Perhaps these combined pressures are partly responsible for the increasing number of hotels tying up with independent brands, whether through joint ventures or management contracts.
At Fairmont Bab Al Bahr, Breuer says the team was “ecstatic” to welcome two established brands to the hotel. “Thanks to our ownership structure (Rmal Hospitality), we brought on board two renowned concepts: Frankie’s and the Marco Pierre White Steakhouse and Grill,” he says.
Mövenpick’s Stanco agrees that joint ventures are a good idea if you find the right partner. “You can share expertise and add value to the property, and of course you’re sharing the risk as well,” he notes.
Marriott ’s Dawood adds that a recognisable chef, brand or specific concept is easy for the guests to recognise, which often acts as a major draw, while Radisson’s Van Veen believes such partnerships are set to increase.
“In future there will be a lot of independent brands that will tie up with hotels, because many brands will want to be here with a licensed outlet,” he reasons.
“Furthermore, well-known brands are recognisable and familiar, so they are assured footfall — which helps the hotel to ride on the positive perception of a good brand name.”
Whether hotels go for partnerships with celebrity chefs, offer management contracts to independent brands or continue to develop and run their own in-house concepts, one thing is certain: the importance placed upon F&B operations is only going to increase.
And for any hotel group that is serious about succeeding in this market in future, that’s the way it should be.
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Fairmont Bab Al Bahr
• Elements — all-day dining offering
• Poolside — al fresco snack bar
• Al Naba’a Lounge — lobby lounge
• The Chocolate Gallery — café offering chocolate creations and beverages
• Chameleon — chic nightspot offering an array of cocktails
• Frankie’s — Italian restaurant and collaboration between Frankie Dettori and Marco Pierre White
• Marco Pierre White Steakhouse and Grill — eponymous grill outlet from the Michelin-starred chef
• Cedar Lounge — Lebanese restaurant and bar, opening soon
Kempinski Nile Hotel Cairo
• Chocolate Lounge — serving up classic cocoa-based treats
• The Blue Restaurant and Grill — focusing on simple, fresh food
• Osmanly — traditional and contemporary Ottoman cuisine
• Embassy Club — lounge offering exclusive service
• Shishawy — shisha lounge
• Floor 10 — ‘destination floor’ with elegant fine-dining outlet and jazz bar
• The Roof — refreshing pool bar
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