Changing the Business Model of Hotel Restaurants

http://www.restaurant-invest.com/ - With F&B being a cornerstone of most hotels, what are the best ways to maximize revenue in a restaurant space? What are the key elements in play for revamping the hotel restaurant scene? What innovative models are being used?

Heleri Rande, Director of Business Development Europe, Middle East and Africa - Puccini Group
In conversation by:

Russell Gavin Scott Managing Director - Jumeirah Restaurants Group
Troy Hickox  Vice President - Hospitality Development - Galaxy Entertainment Group
Tim Stanhope  Corporate Director of Food & Beverage - Emaar Hospitality Group
Jon Yantin Commercial Director - The ONE Group - Europe

Russell Gavin Scott, Managing Director noting that Jumeirah Restaurants Group had separated their restaurants from their hotels. As a consequence, Jumeirah Restaurants Group had a full-on commercial relationship with their hotel hosts to the extent that they were paying rent for the space they occupied. This separation had allowed the restaurant specialists to flourish

Widening this point, the panel agreed that as much as possible should be done to remove barriers to making the offer attractive and affordable at an acceptable price. Echoing points made at earlier sessions, Timothy Stanhope, Corporate Director of Food and Beverage, Emaar Hospitality Group urged hotel restaurants to be utterly customer-centric. Jon Yantin, Commercial Director, The ONE Group suggested that hotels must clearly and carefully think through what they want the restaurant to be – a destination? or an amenity?