The Hotel Inspector 2013 - (Page 40)

WINE AND DINE! 040 H otels are stepping up to the plate. Their F&B capabilities are growing and hoteliers are realising the profit-maximising potential and added-value of bar and restaurant facilities. In fact, in Harden’s restaurant guide of the top 40 restaurants (according to consumers) 80% of newcomers were hotel restaurants. Theatre, locality and cocktails are the metaphorical dishes of the day. Restaurants and bars are coming to define a hotel’s brand. And, as hoteliers begin to recognise the value of these amenities, the F&B experience is becoming premier for consumers. To attract guests as well as locals, hotels need to ramp up their offerings. The current climate Despite recent economic gloom, restaurants and bars have shown resilience with the average UK consumer going out for food or drink 19.7 times a month, according to Deloitte’s Taste of the Nation Survey. Indeed, customers are not shying away from spending in restaurants and bars, but they are now becoming more conscious of what they buy, armed with even higher expectations than before. The way consumers dine is ever-changing. Recent trends give rise to a public penchant for breakfast and early evening meals (with an increase of 6% and 12% respectively) according to a report from food service analyst, The NPD Group. There is also WORDS: Jessie Bland No longer is the hotel experience defined by the bedroom. Capitalising on your food and drink experience is a must THE HOTEL INSPECTOR 40-42 Restaurant bars FINAL.indd 40 2/1/13 15:02:58

Table of Contents for the Digital Edition of The Hotel Inspector 2013

Alex's welcome
News bulletin
Statement pieces
Series round up
Gym & Spas
Fine dining
Kitchen matters
Energy efficiency
Food management
Cooking equipment
Technology upgrade
App integration
Renewable energy
The Hospitality Show
Hospitality Technology Expo
Business supplies
Hotel management
Global clients
The 10 best hotels
AA interview
Hotels of the future

The Hotel Inspector 2013