F & B |
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and I have always used is that we would open restaurants we would like to go to ourselves . That can apply whether you are a budget or 5-star hotel because if we don ’ t believe in it , why on earth would the guests ?
One of the most impressive exponents of this is CitizenM Hotels , which offers a contemporary self-service , 24-hour approach to their guest needs in line with their innate understanding
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of what their young demographic is more attuned to .
It is also important to be inspired by the building itself , as too often I see inappropriate concepts imposed on environments . This often comes from hotel ownership throwing in the towel and inviting operators in a desperate bid to rid themselves of the problem . It can work but is no panacea . So my suggestion is not
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groundbreaking . Your F & B doesn ’ t have to necessarily be innovative , just appropriate . Understand inherently your building , your guest base and your capability , and ask yourself what you would want or expect if you were staying at your hotel — if it belonged to someone else .
Looking forward , I am hesitant to predict trends , as we have never been “ trendy ,”
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particularly when it comes to food , but these days it seems to me that you must be locally relevant , have a keen eye on the sustainability of your supply chain , and focus on ingredients that are natural and minimally processed . And what never goes out of fashion is a well-trained front of house team that truly connects with your guests as that is where the “ heart and soul ” resides . |