Editorial team · Services, Advice, Chains
InfoWeb Marketplace · Editorial team
Published on 29 September 2022 · 2 min read
Event catering 2.0: changes in hotel food and beverage
InfoWeb Marketplace · Editorial teamPublished on 29 September 2022 · 2 min read
In line with the changes seen in the high-end and luxury hotel sector, hotel catering is also evolving and adapting to guests who are looking for ever more entertainment.
Partnerships with internationally established brands are increasingly common in French luxury and ultra-luxury hotels. For example, Maisons Pariente chose the ?Beefbar? concept created by Riccardo Giraudi for the Hôtel Le Coucou in Méribel and the Hôtel Lou Pinet in Saint-Tropez; Le Normandy Hôtel in Paris (Machefert Group), currently being renovated, is already offering a new food and beverage offer through a partnership with the Mexican street-food concept El Vecino; and the Airelles Val d'Isère hotel has teamed up with the Loulou restaurant group, among others. Beyond the visibility they bring, these concepts, which can generate heavy footfall, boost profitability, with business models often enhanced by the experiential and entertaining nature of the venues. The key to success lies in designing experiential environments (sound, lighting, music, decor, staff dress code, etc.)
To attract younger generations to hotel restaurants and meet their expectations in terms of experience and entertainment, the aim is to create venues where the experience goes beyond the simple culinary function. With such visual environments, restaurants become particularly well suited to content creation, which helps raise the profile of the venues.
Staff play a central role in customer loyalty. By building a close relationship, guests feel ?at home.? A more relaxed service, combined with a more laid-back approach, helps boost customer loyalty.
While an attractive food and beverage offer can help increase the average room rate and the hotel's overall average spend, it remains important to ensure that the restaurant stays accessible. Indeed, the restaurant should be the ?accessory? that guests can afford to treat themselves to.
Information taken from the study ?The French Hotel Industry in 2022? carried out by KPMG SA
Pairing a brand with a restaurant: a destination within the hotel
Partnerships with internationally established brands are increasingly common in French luxury and ultra-luxury hotels. For example, Maisons Pariente chose the ?Beefbar? concept created by Riccardo Giraudi for the Hôtel Le Coucou in Méribel and the Hôtel Lou Pinet in Saint-Tropez; Le Normandy Hôtel in Paris (Machefert Group), currently being renovated, is already offering a new food and beverage offer through a partnership with the Mexican street-food concept El Vecino; and the Airelles Val d'Isère hotel has teamed up with the Loulou restaurant group, among others. Beyond the visibility they bring, these concepts, which can generate heavy footfall, boost profitability, with business models often enhanced by the experiential and entertaining nature of the venues. The key to success lies in designing experiential environments (sound, lighting, music, decor, staff dress code, etc.)
To attract younger generations to hotel restaurants and meet their expectations in terms of experience and entertainment, the aim is to create venues where the experience goes beyond the simple culinary function. With such visual environments, restaurants become particularly well suited to content creation, which helps raise the profile of the venues.
Focusing on people and quality of service in luxury hospitality
Staff play a central role in customer loyalty. By building a close relationship, guests feel ?at home.? A more relaxed service, combined with a more laid-back approach, helps boost customer loyalty.
The opportunity to build a sense of belonging through food and beverage
While an attractive food and beverage offer can help increase the average room rate and the hotel's overall average spend, it remains important to ensure that the restaurant stays accessible. Indeed, the restaurant should be the ?accessory? that guests can afford to treat themselves to.
Information taken from the study ?The French Hotel Industry in 2022? carried out by KPMG SA
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