more experiential and safe setting .” The Beau-Rivage Palace in Lausanne , Switzerland , also has experienced greater demand for outdoor dining . “ The Beau- Rivage Palace has always been famous for its terrace and outdoor dining options ,” says Nathalie Seiler-Hayez , general manager . “ However , we have indeed encountered even more activity compared to the past .”
Brian Montgomery , owner of Sirenian Bay Resorts and Villas in Placencia , Belize , says that outdoor dining has always been popular in his country , as many indoor spaces were not traditionally air conditioned , but he , too , has seen a big shift in consumers ’ mindset . “ Over the past two pandemic years , having outdoor dining venues has become a necessity for hotels and resorts , rather than just a perk ,” he says . As a result , his resort added a new Beache Grille and a three60 Martini Bar .
Firmdale Hotels , London , has also seen an unprecedented interest in outdoor dining and beverage experiences . “ As soon as the pandemic hit , demand for outside dining saw a massive increase , beyond expectation ,” says Sarah Williams , Firmdale ’ s group food and beverage manager , adding that demand didn ’ t start decreasing into winter of 2021 . Because demand was so great , the hotel group decided to extend the courtyard at the Ham Yard Hotel because it was in the most demand , and then the group also created a courtyard area at The Soho Hotel , too . “ At the Ham Yard Hotel , we always flex depending on weather and business levels , but during 2020 and 2021 , we kept the maximum capacity at all times , creating a desirable area with planters and ropes and posts ,” Williams says .
The Grand Geneva Resort in Lake Geneva , Wisconsin , greatly expanded its outdoor seating and dining options in 2021 , adding 66 seats in a new area overlooking the 18th hole of the resort ’ s golf course and a beautiful pond called The Landing , which used to be an area with just a handful of tables and planters . “ We use it for two purposes ,” says Nelly Buleje , executive chef at the resort . “ We didn ’ t have any outdoor dining for breakfast , so we use the space in the morning for breakfast and lunch for our Grand Café . Then , at nighttime , we use it for The Chophouse , our fine dining steakhouse . It ’ s been extremely popular .” In the past , that space at the Grand Geneva was underutilized - there were just planters there and a handful of tables . “ It had no identity ,” Buleje says , adding that it now is a distinct , sought-after destination . “ Now , during the day , it has a completely different identity from the evening , and we change everything for the evening , and we have two different kitchens serving the area .”
The Beau-Rivage Palace also expanded its outdoor dining areas – 10 % for its restaurants and 20 % for its lobby lounge , which now has a new , summer bar . “ It ’ s important for hotels to optimize their space and create locations with specific themes and comfort ,” Seiler-Hayez says . Egle says that one of the big outdoor dining trends is private dining in beautiful yet not traditionally considered dining spaces . “ One of our significant concepts for couples is the Dine by Design , which is a romantic dining experience for two at the resort ’ s most picturesque locations that we have identified such as Clifton dining , beach indulgence , in addition to our private island on the lazy river and more ,” he says .
Egle notes that the resort is expanding its Dine by Design options this year . “ Muscat has so many hidden gems along the coastline so we are planning to take it to more remote areas off-property such as clifftops and remote beaches , where guests could be transported by boat from our marina , and after a short hike , they would reach a beautiful and unique , surprise location , which would have a full private dining , candlelit setup , with their own private server and chef ,” he says . This expansion is in line with what luxury
Outdoor Bubble Bar at The Beau-Rivage Palace in Lausanne , Switzerland
82 hotelsmag . com March / April 2022