F & B
Nashvillebased independent Noelle ’ s rooftop restaurant , Rare Bird
guests ,” Friedrichs says . “ It ’ s all about programming , offerings and vibe . These rooftops are popping up all over the country and you ’ ve really got to be honed in on those three areas to have a successful rooftop .”
Rare Bird ’ s service elevator is a floor below the restaurant , so staff must transport product and waste down a flight of stairs .
But according to Friedrichs , that situation forces both the restaurant and bar staff to set things up properly , thereby limiting the times that trek must be made . The space also lacks a kitchen , so all food prep is done downstairs in the main kitchen and is then plated and finished in Rare Bird .
A key to the restaurant ’ s success has been understanding the space ’ s limitations , such as the elevator access , and working around them .
During pre-opening for the restaurant , staff discovered that the bar had eight draft lines installed , prompting a decision
Skye Bar at Hotel Unique in São Paulo
to incorporate draft cocktails into the bar ’ s successful beverage program .
According to Friedrichs , Rare Bird represents 32 % of the revenue from Noelle ’ s four restaurants and bars and 21 % of the property ’ s overall F & B revenue year to date .
In the end , when it comes to rooftop , listening loud and clear to the guest is critical , both to sales and success .
“ Some people believe that a rooftop with a beautiful sight is enough to be successful ,” says Skye Bar ’ s Melo . “ However , at Unique we believe that this is only one of the pillars for achieving success . We have to offer a quality gastronomy , an excellent service and a special environment , always taking a good care of all customers , who really are the main stars of our business .”
30 hotelsmag . com December 2018