Today, a restaurant in a hotel is not so much a sign of high-class service as an urgent need for customers and a good way to make a profit for the owner. Before deciding on the structure and concept of a hotel restaurant, it is necessary to conduct a market research. However, as a rule, such studies are carried out even before a decision is made to build or purchase an establishment for a hotel in the relevant region.
The profitability of both enterprises - both the hotel and restaurant business - is significantly influenced by factors such as capacity; location; class; intended purpose; supposed fullness.
In terms of capacity, hotels can vary - from small family hotels to grand hotels. Providing catering services makes sense in all cases. In each specific of them, the service system will be built in different ways.
Time and structure of the restaurant
According to statistics, even in popular hotels during the season, tourists almost never dine, and dine half as often as they have breakfast. The only exceptions are hotels in seaside resorts. The explanation is simple: a tourist comes to have fun somewhere during the day. In the morning he has breakfast to refresh himself before exercising, but he can go back "home" for dinner, or he can go to a new interesting place - his right.
Thus, it is necessary to take into account such nuances when organizing the structure and working hours of the restaurant. Let's say a small restaurant can work in the morning and evening, and in the afternoon it is enough to leave a working buffet with snacks.
Do not forget about the form of room service: it is necessary to think over the service of delivery of ordered dishes to the client directly to the room and inform him about the time range of such service.
To structure the work of a restaurant, a hotel often uses a certain classification system for the cost of staying in a hotel - this refers precisely to the catering services integrated into the hotel structure. When developing and introducing certain forms of service, it is necessary to calculate their profitability, taking into account the above factors of influence.
Bed and breakfast
The most common form of nutrition. The guest receives a guaranteed breakfast in the form of coffee or tea with rolls or a small buffet. This method is most acceptable for tourists who have come to observe local sights and business travelers who, after breakfast, go about their business and often return to the hotel only to spend the night, have breakfast in the morning and go back to their business.
Half board
A more hearty option that includes breakfast and dinner. Breakfast is usually a buffet and dinner is a salad bar and drinks. This form of food is convenient for tourists who prefer to return to the hotel for dinner after a day filled with impressions. Half Board "+" includes free alcoholic and non-alcoholic drinks throughout the day. This is the most acceptable format for resort hotels.
Full board
Includes three meals a day, and with a “+” mark, there is no limit to any drinks. This option is usually chosen by families who come to natural resorts - sea and mountain, which do not intend to leave the territory of the hotel complex, with the exception of rare moments.
All inclusive
This vacation is loved by the most "lazy" tourists who want to have unlimited access to all the pleasures of the area, including food and entertainment. Of course, such a hotel should offer these pleasures in addition to the spa experience.
Additional income from the hotel restaurant
For hotels that are expected to be periodically filled with customers, the profit from restaurant activities may come at the expense of third-party customers, so you need to worry about arranging an additional banquet hall in advance.
Hotel restaurant menu
The hotel restaurant menu will depend on two factors: the concept and the needs of the customers. The concept can leave an imprint on the degree of exoticism of the dishes or their national bias. Customer satisfaction is to ensure that the dishes on the menu are best suited to the tastes of the majority of the intended settler audience.
Hotel restaurant interior
Since the restaurant is a part of the hotel complex, it is logical to assume that its interior should reflect the concept of the establishment and organically fit into the ensemble. But this is not necessary at all. A restaurant can be a completely separate themed establishment. At the same time, its menu may well meet the tastes of most customers or offer a specific selection of dishes related to its theme. You should focus primarily on comfort and convenience, so the main attention should be paid to comfortable and aesthetic furniture, and then the design of the space and accessories.
