F & B enjoying a getaway . It provides a central hub for people to gather .
SometimeS it ’ S Simple At Shangri-La ’ s Le Touessrok Resort & Spa , Mauritius , the open lobby eliminates traditional boundaries . Starting in May , the F & B team began using the overflow space to increase Sunday brunch capacity to 450 covers instead of 350 . The lobby becomes an extension of the restaurant and further serves as a gathering space and social hub .
That extra revenue is approximately € 5,000 ( US $ 5,439 ) per brunch . The entertainment from the Belvedere is visible from the lobby and drives an additional € 2,500 ( US $ 2,720 ) per brunch as guests prefer to relax enjoy the entertainment while having some drinks .
maximizing good Space Yet sometimes a lobby is meant to be a lobby , and perhaps under-utilized F & B space can be reconsidered for special events and new opportunities .
Such is the case for Carneros Resort and Spa Executive Chef Aaron Meneghelli , who is enhancing the Napa , California-based property ’ s F & B program to complement and showcase where the property is located , especially by incorporating ingredients from the onsite farm and garden . To that end , the resort hosts the Carneros Supper Club , a new quarterly series that highlights local winemakers and the season ’ s best ingredients . The first event , with 66 covers , sold out as soon as they began promoting it , Meneghelli says .
The chef is partnering with winemakers in the region on a six-course , family-style dinner in the Hilltop Dining Room , which is typically only open for resort guests during breakfast and lunch , daily poolside service or private events . But the chef wanted to create a new culinary experience to draw in locals and to make it available for resort guests if their reservations are within that timeframe .
The event begins with a welcome reception on the Hilltop patio overlooking the surrounding vineyards and mountains . They are invited to bring a bottle of wine of their own to be shared with other guests throughout the harvest-themed dinner .
“ The Supper Club objective is to reach locals to see the property as opposed to just coming to our restaurants ,” Meneghelli says . “ We could get 85 seated at US $ 110 per person and food costs are only in the high 20s with little wine costs . We could get 50 % profit . It is priced a bit high , but it ’ s fair . Serving family style helps with costs , which are lowered even further by using our garden . We could do up to 100 covers in summer when we add outdoor seating .”
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