12/19/2023
hotelAVE currently oversees more than $250M of third-party operated or licensed restaurants and bars across 50+ different concepts. We leverage our extensive expertise and data driven approach to provide clients with a range of operational effectiveness services to maximize F&B profitability while improving the guest experience to maximize overall valuation of assets.
SVP David Israel recently attended International Luxury Hotel Association INSPIRE 2023, moderating a panel on “Realizing Your F&B’s Full Potential.” Consider these panel takeaways when developing or reimagining F&B concepts:
1. To DIY or not to DIY?: While creating F&B concepts in-house offers full ownership, it presents its own set of challenges (ex. marketing/reach, talent acquisitions, reporting/operating expertise). Many Owners are looking to a culinary or hospitality expert to lease or manage their spaces while others look to bring on partners to develop the concept and then deliver a plan/playbook to drive increased notoriety, volume and profitability; however, this requires giving up some control.
2. Location, Location, Location: Incorporating the destination experience into the hotel and restaurant concepts creates an opportunity to keep guests on property and engage locals. In some destinations, it’s best to bring in local chefs and collaborate between the brand and local flavors. In markets like Las Vegas, it’s better to identify the existing or target guest and work backwards to determine what they want.
3. Consistency Meets Evolution: “Great consistency” equals great service, great product, and great food. Taking that one step further, great consistency also means constantly changing and evolving to stay relevant, meet guest demands and exceed expectations.
4. One Size Can Fit All: To address the challenge of guests dining in a venue multiple times a day, consider different lighting, music and/or uniforms to create new experiences within the same space. The rising trend of all-day menus can also deliver a better guest experience and ease staff of training and prep while reducing kitchen turnover.
5. Demand Drives Change: As consumer behaviors change, F&B concepts must also adapt. For example, brunch has begun to expand to multiple days a week, offering an experiential meal at a lower price point; mixology-driven cocktail bars have addressed the need of keeping people on property to meet after hours; and group dining is incorporating curated themed/branded experiences.
6. Private Dining and Partial Buyouts on the Rise: No space is off limits today as operators look to maximize every square inch of their properties. Hoteliers and restaurateurs have become much more creative in activating underutilized spaces or vacant meal periods to sell space for private events. Operators have begun leveraging partial buyouts to drive compression and profitability in their venues with 20-80 person events on the rise.
Thanks for joining the panel!
-Daniel Hostettler, President & CEO, The Boca Raton
-John Kunkel, Founder & CEO, 50 Eggs
-Christian Glauser Benz, VP Development, US, LATAM & Caribbean, Dream Hotels, Hyatt Corporation