Quais são os principais fatores a serem considerados ao abrir um restaurante em um hotel?

A key factor in opening a restaurant in a hotel is to ignore the hotel. The location must be right for your concept so you'll attract locals. Just because a site is good for a hotel doesn't make it logical for a restaurant. Don't depend on the hotel to fulfill your business plan. And if you must serve breakfast to hotel guests, bear in mind that they probably won't come back for dinner; and locals aren't too happy about booking dinner in a place the serves breakfast. Unless you have a humdinger of a concept.

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

Preparing concept note and business plan provides you with a vision for your restaurant The concept note is your preamble to what follows in building your restaurant This needs to be visualised as a chef as well as restaurant owner in determine the ambience, service style, theme while blending your food and beverage offerings.

Guage if it's Adding value or if it's suited for the clientele. Have a clear concept. Cannot be everything for Everybody. Stir away from Traditional Hotel Menus. Concept and Execution is very vital.

I have opened restaurants in Hotels. The biggest issue to me is making sure the restaurant has its OWN IDENTITY. It has to be marketed separately from the HOTEL. My last hotel project was in a Dual branded Marriott in Marina del Rey, CA> The property had an amazing view. But I had to fight with Marriott for the developer to keep the name Marriott out all marketing for the restaurant. We marketed is like a stand alone restaurant. Doing this we have developed a very local following. We created the menu and the bar program for the locals FIRST and the guest received a much better product because of it. We made sure the menu was oriented to a more regular diner. It worked we doubled the Marriott projections.. .

Restaurant name, Staff, Funding, Location, Menu, Hours, Marketing, Delegation, Licensing and permits, Equipment and services, Target customers, Competition and Business plan

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.

Uniqueness of food and service style will set an outlet apart from rest The business plan is not just a plan but a real time living plan that needs to be carefully drafted Crafting a service style, food and beverage offerings based on the psychology of customers is key and often overlooked Many successful small restaurants or outlets score high in their complete package of service style, food offerings and an unique yet simple ambience Understanding customer food psychology is key here

You need to figure out, what is missing in the area of the hotel( like if you open it,is people gonna come over and support it)and know if your restaurant is gonna move forward or not.

Looking at competition is relevant and important but the most important differentiation factor is being the best at what you do, over and over again: providing the most qualitative product, service and environment to your guests based on your concept.

"To know oneself is true progress". You must know who your competitors are in the market. What they can and cannot do. What they cannot do, we do, what they do well, I do better, thereby bringing your customers the best experience. Ask yourself "what makes me choose this restaurant/hotel over another?"

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 .

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

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

The menu and pricing is yours to decide. Depending on your location and clients you want to attract. That is an easy exercise. More importantly your menu and pricing should be backed up with your skill and delivery of it. your skill will be a important factor as that is where you have ultimate control. Creativity matching your concept and theme is a given you shouldn’t second guessing that. Creativity is not only cooking but also making money with it. One thing you should ask yourself before you start out are their customers for my menu and pricing in the location I am. As far as food cost I would stay fresh and on trend with some all time favorites. Work seasonally, have something that people want to come for to your place.

Example: A Plant-Based Bistro in a Boutique Eco-Hotel Hotel: The Green Haven, Asheville, North Carolina Restaurant: The Sprout Target Audience: The Green Haven attracts eco-conscious travelers seeking a sustainable and wellness-focused vacation experience. The Sprout caters to these guests by offering a delicious and healthy plant-based menu. Concept and Theme: The Sprout aligns with the hotel's eco-friendly philosophy by sourcing local, organic ingredients and utilizing sustainable practices in its kitchen. The menu features creative and flavorful dishes that showcase the versatility and deliciousness of plant-based cuisine.

In my opinion a visionary skill full chef along with the restaurant manager or owner team sets the tone through their offerings While eventual goal is to run a profitable business, menu options and pricing need to seen through customers lenses This is an area where lot can talked about however it’s all about putting heart and soul in your food and beverage preparations and having that consistency in products as well as service is the mantra for success

Comece entendendo profundamente o seu público-alvo. Realize pesquisas de mercado para identificar preferências e tendências. Equilibre a oferta entre pratos clássicos e opções inovadoras, garantindo diversidade e adaptabilidade ao gosto variado dos clientes. Quanto aos preços, é essencial realizar uma análise de custos cuidadosa para garantir margens de lucro adequadas e competitividade no mercado. Ao equilibrar cuidadosamente a variedade, a qualidade e os preços, você construirá um cardápio que não apenas agrada ao público-alvo, mas também se destaca competitivamente no setor gastronômico. Tenha o controle do seu CMV e use a curva ABC no seu estoque.

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.

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.

The training should be on a one to one basis and take-you’re time not every one is academic different people learn in different ways just remember we all had to learn I had some amazing mentors and still speak about them and friends to this day

While the concept and theme will bring in new customers, creating eye candy for marketing, creating a layer of the nouveau for the customer, it will ultimately be your staff and their training that converts the new business into repeat business, creating financial viability for a new business. Teaching teammates to not only engage the customer, but engage with your brand, sharing the story, adds a layer of ownership and authenticity to the operation. As hard as we may try, in hospitality things don’t always go according to plan, and it’s the ability to recover that will inspire a guest to return. Educating and empowering your team to always do best with the customer will take more investment, but will serve the business in the long term.

Staffing & Training is core, it is important to hire and train people who have the passion and willingness to learn. I found that it’s important to speak to people and highlight their values and what is important to them, and how they feel. There is great saying happy chefs make happy food, and it goes to every part of operations. One can talk about it for days of how the culture creation and how things need to be, but when everyone feel seen, heard, understood and that they can improve & impact in the collective change, that’s when you see great Team retention, innovation and consistency.

Have a variety of different personalities for staff. Being in a hotel, your clientele is going to be very mixed and will hopefully become regulars, and you need staff to be able to match them. If you put a “yes sir, no sir” type of server on a table with rednecks, no one is going to enjoy themselves, and vice versa.

It is all about the team. Even though the food and the concept are fantastic, we cannot create a successful restaurant business without a thriving team.

Example: Building a Stellar Team at The Oasis Resort Restaurant Hotel: The Oasis Resort, Cancun, Mexico Restaurant: El Sabor de Mexico Staffing: Selection: The restaurant carefully selects candidates who possess the skills, experience, and personality traits necessary to provide exceptional service. They prioritize bilingual staff members who can cater to an international clientele. Training: El Sabor de Mexico provides comprehensive training for all staff members, covering everything from menu knowledge and food safety to service techniques and guest interaction. Retention: The restaurant offers competitive salaries and benefits packages to attract and retain top talent.

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.

- 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.

Competence of staff Don’t always chose the first chef/waiting staff that give a good cv give them a trial The fit needs to be for the both of you and the rest of the team

I think important part to consider is the environment supportive for both parties ( employees and employers). Are there point where both are on the same page, rather than filling the void of bodies. It has to be memorable and personal to each and everyone who you hire. That’s is how longevity is achieved.

When opening a restaurant in a hotel, there are several key factors to consider: 1. Target audience: Understand the type of guests the hotel attracts and tailor your restaurant concept to meet their preferences. Consider their demographics, cultural background, and dining preferences. 2. Concept and menu: Develop a restaurant concept that aligns with the overall hotel ambiance and brand. Design a menu that complements the hotel's offerings while also showcasing your unique culinary style. 3. Space and layout: Analyze the available space within the hotel and design a layout that maximizes efficiency and creates a pleasant dining experience. Consider factors like seating capacity, kitchen size, bar area.

Regarding IT needs for the food service outlet(s); Be sure your Point of Sale system has a full integration to your Property Management System prior to any purchase.

Solicit feedback from guests and regularly evaluate the restaurant's performance. Use this feedback to make improvements and adjustments to the menu, service, and overall dining experience.

One important factor to consider is the matching of the restaurant with the type of hotel/resort (star rating). For example, the hotel has a 3-star rating, but the menus are of 5-star category in terms of price, items, etc. Example is having "Lobster Bisque" on your menu. Obviously, very few guests is going to order it!