What are the key factors to consider when opening a restaurant in a hotel?

Opening a restaurant in a hotel can be a rewarding venture, but it comes with its own set of challenges and considerations. Here are key factors to keep in mind when embarking on this endeavor: Target Audience and Concept: Understand the target audience for both the hotel and the restaurant. The restaurant concept should align with the overall brand and atmosphere of the hotel to ensure a cohesive experience for guests. Market Research: Conduct thorough market research to understand the local dining scene, competition, and the preferences of potential customers. Identify a unique selling proposition that sets your restaurant apart.

A great way to start is for the concept to have local relevance and connection this helps to market it in the right way and helps to connect with the local community which will be a driving factor for any restaurant

Opening a restaurant in hotel is quite different from a stand-alone restaurant. You already know what kind of clientele we are catering to. Theme & concept should drive the Hotel‘s Vision. Designing the theme should resonate Hotel’s Brand Image.

Contact me for in depth analysis and recommendation. I don’t write one liners or superficial opinions. There is much to gain from an unbiased perspective.

Some locations will demand a product that appeals to both hotel guests and locals. Some properties will simply lack the right site location to attract locals no matter how hard we try. Who and what else needs to be catered for e.g. Room Service / Events needs to be factored in

Uniqueness and Memorability: Offer a unique and memorable dining experience that showcases your Cusine, service, and ambience Local Relevance: Incorporating local flavors and ingredients into your menu to connect with the local community and attract tourists interested in experiencing the local cuisine Target Market: Identify target market, whether it's hotel guests, locals, or a combination of both.

The only to create differentiation is through consistency and quality. Everyone claims to be different when they start something new but it is the consistency and the quality which defines a good restaurant from a great one!

You can't satisfy everyone all the time. Keep your offering straightforward; don't overcomplicate. Prioritise execution over complexity—a unique touch will attract customers, ensuring success in the competitive hotel dining scene. Engage your team, fortify with a robust marketing and sales plan, and let your quality product speak for itself.

People dine for energy and connection with the space in equal proportion to the menu qualities . The Comp Set is important but be bold and innovative and even the most loyal guests at other establishments with come and kick the tires at your new place ! Be “ The Uber to the Taxi Cab “ , look towards tomorrows trends and don’t get caught up in the past . Lead don’t follow !

Example: A Fusion Restaurant in a Bustling Airport Hotel Hotel: Crowne Plaza, Hong Kong International Airport Restaurant: Fusion Flavors Competition: The Crowne Plaza is surrounded by numerous restaurants catering to travelers from all over the world. These include international chains, local eateries, and other hotel restaurants. Unique Selling Proposition: Fusion Flavors stands out by offering a unique fusion menu that combines Asian and Western cuisines. This innovative concept caters to the diverse palates of international travelers seeking a new and exciting dining experience.

Pricing needs to be as per positioning of your restaurant , hotel in which you are opening and should resonate with the hotel brand. Another key factor to consider is who is the competition around and their product offering A thorough market research / feasibility should be carried out by the respective stakeholders during the planning stage as it helps position your product accordingly

Menu should be more attractive It should have the dish from the local , by which we can attract the local and new generation. Pricing should be kept such so that more people will come and it will also be a benefit in footfall in revenue . Pricing should be made in such a way so that it should be having any loses and can achieve the target .

When it comes down to pricing / menu it has to showcase the identity and the vision as a combined package. Food has to be supported by the environment it is served in, along the price point / clientele who are expected to dine there. Along with that quality vs quantity approach, which once again goes back to the clientele one is serving.

I would love to see menus having some fair prices for healthy food options. Most of the time, the least healthy options are the cheapest items on a menu. We have a responsibility to support people in their health journey if they want to, instead of encouraging them to go off track.

Manu pricing should go with the area you won’t pay London prices in Birmingham not saying the food is any different or the quality any less. Where possible use sustainable products and local produce

It is always good to have a team with an experience in the style of service you want to offer at the same time have new team members who are enthusiastic and want to prove themselves . This gives a great mix of talent , enthusiasm and zeal within a team which creates exceptional memories for any guests walking into the Restaurant .

In my experience this is most crucial part in success of restaurants operations. People make places, the guests coming to restaurants come not just to eat or drink but to experience hospitality. I agree that staff and training can make or break reputation of a place and can impact the business.

This is an issue with the F&B industry: growth and development opportunities are limited and working hours are not the best for family life, which make people shift after a certain age or with changes in their personal situation. With F&B operations getting more and more sophisticated, there is an opportunity to up skill staff and create a more flexible environment to increase retention.

Your staff are crucial to the success of your restaurant. They are the ones who interact with your customers and represent your brand. It's important to invest in hiring the right people and providing them with the necessary training and support to excel in their roles. Additionally, creating a positive work culture can lead to higher employee satisfaction and ultimately better customer experiences. It's important to continuously communicate with your team and listen to their feedback. They are the ones on the front lines and can provide valuable insights into what is working well and what areas need improvement. Prioritising your staff's well being and professional development will ultimately benefit your restaurant in the long run.

Have some experience and some trainees. You need to give them responsibility and inspire them. That way you can motivate the young and the experienced ones. Have some form of a program for the trainees and couple them with the experienced ones. Have them rotate departments as they go along. Important in this process is to retain staff. Create a happy culture and let go those who don’t fit your program because that can spoil it for the rest, you are a team so operate like one.

While social media and online visibility are the necessary wheels of marketing in this age but nothing can replace the word of mouth marketing your guests can generate These happy customers will flood the online marketplace either shares of their experiences on social media

Hire the right people for the job or style of food , properly trained them, have all the tools necessary for them to succeed.

Example: Launching The Bistro at The Grand Hotel Hotel: The Grand Hotel, San Francisco, California Restaurant: The Bistro Target Audience: The Grand Hotel attracts a diverse clientele, including business travelers, tourists, and local residents. The Bistro targets all these groups with its unique blend of classic French cuisine and modern Californian influences. Marketing Mix: Online: Website: The Bistro has a dedicated website with information about its menu, ambiance, special offers, and reservations. Offline: Flyers and Brochures: Attractive flyers and brochures are placed throughout the hotel and in local businesses to attract attention and promote the restaurant's offerings.

Participating in PA/EA networking organisations and leveraging concierge services proves excellent for guest generation. Internal promotion, particularly led by the hotel Front of House teams, plays a crucial role in fostering awareness and patronage within the hotel. Collaborative efforts both externally and internally contribute significantly to the overall success of a hotel's hospitality services.

Investir em marketing eficaz pode ajudar a superar o preconceito de restaurante de hotel atraindo mais clientes Isso pode envolver o uso de mídias sociais, parcerias com influenciadores, eventos especiais, MKT de conteúdo e promoções para aumentar a visibilidade e atratividade do restaurante.

Every company ought to establish its own criteria in order to preserve the product's quality and consistency throughout. Food safety and hygiene regulations are crucial for the F&B sector to safeguard both the company's brand and its customers. Additionally, these standards demonstrate to your clients the excellence and professionalism of your company.

Be ready for guests' suggestions, comments, and recommendations. Hear and analyze the next plan. make personalized checking to customers, from service to product quality to selections and facility(if there are any). Have it SMART way and do the SWOT analysis. Most businesses have a good 2-months start, make it the best!

It is very important to adapt the menu of the in-house restaurant to the hotel's guest group. The kitchen can be so good and the service as excellent as it is, if the menu is not appealing or understandable, hotel guests will prefer to visit another external restaurant. It also depends on the guest category. Many tourists want to try local dishes and products. If the menu is too special, then the guests will not visit and try the restaurant. The sale or recommendation of the restaurant through the receptionist at check-in is decisive.

Be very aware of what is bringing business to the hotel. Just because the hotel is at full capacity, doesn’t mean the restaurant is going to capture any of it, as all guests could be part of a multiday conference with meals provided - or vice versa, a conference with no meals provided and very little time between. Is there an event in the city (concert etc) that is bringing people to town? How close to the airport are you? Are you a cancelled flight hotel? If yes be prepared to have unexpected rushes as flights get cancelled. How many other eating outlets are there in the hotel? This will dictate how specialized you can be - ie only restaurant, don’t try to be 5 star as you are the only place for families, and you can’t do both.

Stay flexible to adapt the restaurant's offerings based on feedback, changing trends, and the evolving needs of hotel guests.

- Customer segment analysis - Business plan - Menu concept and theme of the restaurant -Target competition - Recruitment, Onborading and training - POS system, vendors and suppliers - Back and front bar - centrepieces and decor for the ambience - Business Licences and local permits including food and liquor - Payroll system to pay colleagues - Business insurance - Reservation systems and any other back end softwares, hand held machines for payments - Marketing and advertising - Capital projects and equipment and appliance purchases - Right wine for right food pairings - Soft launch - Restaurant reveiws and implementation of constructive feedback If you have planned in right direction you are all set for success!

"Location, Location, Location." Beyond the internal positioning within the hotel, consider the broader context—evaluate the location of the hotel itself and its surroundings. Ensure your restaurant benefits not only from strategic placement within the hotel but also from its external surroundings. A harmonious blend of both aspects enhances visibility, accessibility, and the overall appeal, capturing the interest of both hotel guests and those exploring the area. Remember, success in hotel dining hinges on choosing a location that resonates both within and beyond the hotel's walls.