mathias coudert’s Post

The Accidental Hotelier – Location, Location, Location, Even Within the Hotel In a hotel, the breakfast area can be located almost anywhere. However, if the same venue is open for lunch and dinner, it must be positioned in the highest traffic area of the hotel, where guests can see the activity and be drawn in. For a Chinese restaurant, where weddings are a key source of income, it’s essential that the entrance exudes grandeur, and the wedding experience is unforgettable. Therefore, a large Chinese restaurant should be prominently and visibly located, offering a grand sense of arrival. When it comes to Western cuisine like Italian or French, visibility is crucial. These restaurants need to be in a presentable neighborhood with street traffic, or in the case of a shopping center, where walk-by traffic is high. Western restaurants are often trendier, and generating buzz is key to attracting customers. From my observations of well-known restaurants in Western cities, I’ve noted that seating around 50 guests is optimal. A single chef-owner can manage this number, ensuring both quality and precise timing for a delightful dining experience. While researching different types of restaurants, I became intrigued by the success of Japanese restaurants, which often thrive in tucked-away locations. I realized that in major Japanese cities, where rent is high, these restaurants often occupy hidden corners or below-street-level spaces where rent is cheaper. Additionally, Japanese cuisine, especially sushi and sashimi, isn’t driven by trends. Consistency is what builds a loyal clientele, and they’ll remember the location no matter how inconspicuous it may be. Strategic Lesson Learned: If the neighborhood surrounding the hotel cannot generate the traffic needed to sustain the restaurant, that restaurant will inevitably lose money. Strategic Question: Can the restaurant being planned for the hotel thrive on its own, independent of the hotel? If the answer is “yes,” then proceed.

The power of story telling and distinctive presentation.

Don’t make me do maths to relax. Recently we booked a little getaway at a spa hotel. It was between a couple we could go to that hit the brief. The one that won it? The one that didn’t make me have to work out which offer was “better value”, because one had labelled how much the included dinner would be worth. The options were: Hotel A Bed. Breakfast, Dinner (up to £xx per head) (I get it, transparency helps it feel more tangible) Hotel B Bed, Breakfast, Dinner (with menu chosen by chef) (I trust that the chef and the hotel won’t let us run riot and choose all the most expensive things, there will be a curated menu). This is where copy and messaging is so important, because it’s not about one being better value, it’s that I trust a business to guide us in the direction that my hard-earned will buy me when I’m there. Maybe I’m alone in this. And maybe these are words from someone who’s very aware of being in relax-deficit… 😅

"It's All in the Details" Remember that conversation with a server in the restaurant, a life story from the cab driver, some local phrase you were taught by the hotel worker that made people around feel a little happier to hear something common from the foreigner? All these moments you will remember forever, its is something you cannot buy, it is something not everyone is able to receive - moments of truth. Guest`s behavior is changing a lot and so fast, with a greater emphasis on experiences rather than material possessions. Creating memorable moments aligns with this shift, satisfying guest`s desire for unique and meaningful experiences. Paying attention to small details, providing personalized service for guests can indeed transform an experience into a positive memory one by demonstrating care and a commitment to excellence. Here are some specific examples: The Michelin-starred restaurant Eleven Madison Park in New York City is known for its exceptional service. They often surprise guests with thoughtful gestures like customized menu items or parting gifts, elevating the dining experience. The Ritz-Carlton Hotel Company is renowned for its personalized service. They keep detailed guest profiles to anticipate and fulfill individual preferences, making each stay memorable. A hotel that takes note of guests' preferences, such as their preferred room temperature, pillow type, or favorite beverage, and ensures these are ready upon arrival. Creating a personalized experience for your guests is not just an option, it's a necessity. #hospitality #momentsoftruth #memorablemoments #personalizedservice #HOTL752 Sara Harrel

Creating memorable experiences is what we do in the hospitality industry. This, coupled with a strategic approach to hotel food & beverage, can also drive healthy revenue. Check out these strategies for making hotel restaurants stand out from the competition and compete with popular standalone eateries. ✔️ Develop a unique concept that aligns with the hotel's overall brand and reflects the local context. ✔️ Prioritize high-quality ingredients, creative dishes, and impeccable service to exceed guest expectations. ✔️ Source local ingredients and incorporate regional culinary influences to create a sense of place and attract local diners. ✔️ Design an inviting ambiance with thoughtful decor, music, and lighting to complement the dining experience. ✔️ Train staff to deliver attentive and personalized service that caters to individual guest preferences. ✔️ Cater to non-hotel guests by actively promoting the restaurant in the local community. ✔️ Give the restaurant some operational autonomy to allow for menu innovation and marketing tailored to its unique concept. #hotelmanagement #foodandbeveragemanagement #totalhotelrevenuemanagement

Are Independent Restaurant Groups starting to take over Hotel F&B? The Recent announcement from Hospitality magazine showing the Etymon Projects to team up with the F&B at Langham Sydney does not surprise us. In the last 10/15 years, the largest hotel groups improved their F&B offer and restaurant design, but the execution still needs to be there. It is just a question of time, but local or general restaurant group operators may take over hotel dining. In a strategic move that promises to redefine the dining landscape, restaurant groups have started to assume control of the dining experience within prominent hotels with joint ventures and direct management. Business models such as lease, franchise, third-party chef celebrity or joint venture were already available. Considering the right partnership to elevate the hotel’s positioning is essential. Celebrity chefs or franchise brands have been implemented in hotels for years without guaranteeing business performance. A joint venture with a local F&B operator is a solution, and the collaboration is poised to improve the hotel’s positioning to attract locals and travellers, setting a new standard for luxury dining in the hospitality industry. By elevating the hotel’s dining offerings, guests can anticipate an exquisite blend of innovative cuisines and impeccable service synonymous with the restaurant group’s stellar reputation. Hoteliers are not restaurateurs, and restaurateurs are not hoteliers. Thus, finding tremendous and profitable hotel restaurants can be challenging (the Hotel's F&B should start to compute rent, utilities and admin costs). Restaurant operators think differently from their hotel peers and do not pu

I am starting to see hoteliers think differently about F&B But there is one problem, And I am on a mission to help. Hoteliers and restauranteurs think differently and you can tell. This is why a restaurant in a hotel And a restaurant on the high street is so different. See why 👇🏼 💭 Hoteliers Have rooms as a safety net for profit Dilute concepts to satisfy ‘brand standards’ Create spaces that are functional Play global playlists 💭 Restauranteurs Need to make a profit to survive Continually innovate to stay ahead of the curve Create spaces that elevate the brand Create and update playlists that enhance the concept So, When you look at the offer in your hotel, Do you want to be… A hotelier doing restaurants? Or A restauranteur creating great dining experiences? If you prefer the latter, We are currently working with hoteliers to follow this exact mindset Let’s connect and elevate your F&B together Find me on my profile Scot Turner, reach out and let’s chat! #innovation #thinkdifferently2024 #hospitality #hotels

I am starting to see hoteliers think differently about F&B But there is one problem, And I am on a mission to help. Hoteliers and restauranteurs think differently and you can tell. This is why a restaurant in a hotel And a restaurant on the high street is so different. See why 👇🏼 💭 Hoteliers Have rooms as a safety net for profit Dilute concepts to satisfy ‘brand standards’ Create spaces that are functional  Play global playlists 💭 Restauranteurs Need to make a profit to survive Continually innovate to stay ahead of the curve Create spaces that elevate the brand Create and update playlists that enhance the concept So, When you look at the offer in your hotel, Do you want to be… A hotelier doing restaurants? Or A restauranteur creating great dining experiences? If you prefer the latter, We are currently working with hoteliers to follow this exact mindset Let’s connect and elevate your F&B together Find me at Scot Turner MIH, reach out and let’s talk restaurants! #hotels #innovation #thinkdifferently2024  #success #hospitality

The old school way of looking at hotel F&B is over Because things like this just don't fly anymore; --> "Our in-house guests want..." --> "But what about breakfast" --> "Dial '0' for to Room Service" --> "This is our all day dining restaurant" Instead you have to change your mindset like this; --> Build for the local community --> What about lunch and dinner too? --> Make ordering easy, add a digital option --> Create engaging stories Forget what you've always done Choose to think differently Who agrees 🙋🏼♂️ #innovation #thinkdifferently2024 #hospitality #hotels

Are Independent Restaurant Groups starting to take over Hotel F&B? The Recent announcement from Hospitality magazine showing the Etymon Projects to team up with the F&B at Langham Sydney does not surprise us. In the last 10/15 years, the largest hotel groups improved their F&B offer and restaurant design, but the execution still needs to be there. It is just a question of time, but local or general restaurant group operators may take over hotel dining. In a strategic move that promises to redefine the dining landscape, restaurant groups have started to assume control of the dining experience within prominent hotels with joint ventures and direct management. Business models such as lease, franchise, third-party chef celebrity or joint venture were already available. Considering the right partnership to elevate the hotel’s positioning is essential. Celebrity chefs or franchise brands have been implemented in hotels for years without guaranteeing business performance. A joint venture with a local F&B operator is a solution, and the collaboration is poised to improve the hotel’s positioning to attract locals and travellers, setting a new standard for luxury dining in the hospitality industry. By elevating the hotel’s dining offerings, guests can anticipate an exquisite blend of innovative cuisines and impeccable service synonymous with the restaurant group’s stellar reputation. Hoteliers are not restaurateurs, and restaurateurs are not hoteliers. Thus, finding tremendous and profitable hotel restaurants can be challenging (the Hotel's F&B should start to compute rent, utilities and admin costs). Restaurant operators think differently from their hotel peers and do not put breakfast first in the problem equation; instead, they look at running a business. Hotel restaurant difficulties or failures can be attributed to poor management, high operating costs, lack of market research, ineffective marketing, or a mismatch between the restaurant concept and the target audience. In addition, we find hotel F&B organisations too pyramidal, with a heavy chain of command, processes, and controls. Independent operators are agile, businesses drive entrepreneurs, and they are more active in marketing with fewer resources. The organisation has a restaurant General Manager who owns and operates the business performance and the experience. Overall, they are turning things around quickly when hotel F&B execution remains an issue. What do you think? F+B Consulting is here to partner and help you with our restaurant consulting services. We are a hospitality consulting agency specialising in business strategy and creative concepts that drive a successful business. Visit www.fbconsulting.biz or mail to:fb@fbconsulting.biz https://lnkd.in/gmDPpz8B #sydney #restaurant #restaurantconsultant #assetmanagement