Food and beverage and hotels go hand in hand . After all , hotel restaurants , like the walls they exist within , sometimes garner as much attention — think T ’ ang Court , the three- Michelin-starred restaurant in The Langham Hong Kong Hotel , or The Palm Court at The Plaza in New York or Dinner by Heston Blumenthal inside the Mandarin Oriental Hyde Park London . A restaurant of this caliber is an experience in and of itself , not just a part of the hotel . In some cases , a hotel will operate the restaurant itself ; in other cases , it leases the space out to a third party to run . Regardless , each case is different and reliant on myriad variables to decide what route is best . It ’ s for that reason why for hotel owners and hotel operators , striking the right balance between the rooms department and F & B department ’ s operations is crucial .
While some similarities exist in running a hotel and restaurant , managing F & B inventory and operations is challenging , nuanced and necessitates a select set of skills .
RESTAURANT OPERATORS The location and market of the hotel can often decide if the hotel should operate the F & B space or rent it out . The primary reason for a hotel operator to outsource the space is because a restaurant operator brings its expertise and / or a reputation that will attract people to the hotel and enhance the property ’ s image , said Larry Cohen , a partner at Citrin Cooperman Advisors , one of the nation ’ s largest professional services firms .
There can be creative arrangements with the restaurant operator rather than just a space rental . This can include joint ventures and revenue sharing , he added .
“ A hotel that is not in a city center or tourist area , such as an airport property or industrial park property , might operate the restaurant itself as a marquee restaurant . However , this probably would not increase revenue and it may be difficult to attract a marquee operator ,” Cohen said .
A thorough understanding of the market is also required to decide whether to collaborate with a restaurant operator . According to Adam Crocini , SVP and global head , food and beverage brands , Hilton , a market study will inform both parties of the existing landscape of F & B operations in the area , which will determine the right fit for the property .
IT IS CRITICAL TO TELL YOUR STORY IN ALL THE TOUCHPOINTS , FROM BRAND DESIGN AND COLLATERAL TO STAFF UNIFORMS AND SERVING WARE . THE FOOD AND BEVERAGE MENUS ARE THE PLOT OF YOUR STORY . MUSIC AND LIGHTING ARE BOTH INTEGRAL ELEMENTS THAT CONTRIBUTE TO THE RESTAURANT SETTING AND CAN MAKE OR BREAK A DINING EXPERIENCE
– ADAM CROCINI , SVP AND GLOBAL HEAD , FOOD AND BEVERAGE BRANDS , HILTON
“ Based on those findings , the owner and operator might create a bespoke concept for the property , or partner with a third-party with a trusted brand or concept ,” he said . “ In those situations , the goal is to fill a void or enhance the culinary scene in the city or region in a way that will have an outstanding impact . Sometimes , based on costs , revenue expectations or even owner preferences , it makes more sense to operate the restaurant
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