Rooftop terrace at Firmdale ’ s Ham Yards in London
block inside sections when demand for outside is high ,” she says . “ What was really important to us last year was to ensure we were not overwhelming the team in our quest to drive business through our restaurants and bars . Also , we needed to ensure guests were having a great time , and we learned very quickly that less is almost certainly more .”
As guests enjoyed themselves and the hotels managed their flow expertly , revenue increased . “ In fact , we saw our average spend almost double from pre-COVID levels ,” Seiler-Hayez says . “ We saw guests wanting to stay longer and spend more on high-end menu items , cocktails , large format wines and fine wines . I think that being outside evoked a holiday mood and also a post-COVID celebration . It is certainly a trend that we hope will continue .”
Environmental factors , such as weather , have become a big concern for hotels and resorts . “ Will you have umbrellas at every table , how often are you spraying for mosquitos , how do you handle sudden rainstorms ?” Montgomery asks . “ Guest comfort and convenience are key . A
Outdoor space at the Skyline Lodge Highlands in Highlands , North Carolina , created by Indigo Road Hospitality Group
beautiful view can be negated by the hot sun beating down during one ’ s lunch . It ’ s important to consider air flow , shade and other factors that increase guest comfort when dining outdoors .”
This year , Seiler-Hayez says , guests are looking for more interactive , immersive outdoor dining and drinking experiences . “ This will include activations with drinks ’ brands and themed celebratory events such as outdoor / street-party style promotions in conjunction with the Queen ’ s Jubilee this year ,” she says .
Montgomery adds , “ Outdoor spaces allow for a lot of creativity , and you can create a very customized , pop-up menu and environment more easily in both permanent and temporary outdoor dining spaces - the sky is the limit .”
86 hotelsmag . com March / April 2022