Food and beverage concepts and development work for hotels
Before work begins, you know in writing what you will receive.
We rebuild your hotel's restaurant, breakfast, and café areas around your guests and your region. With local products, seasonal events, and offers that draw outside customers, we work to generate more income from these areas.
When this service helps
- Your restaurant relies only on hotel guests
- Breakfast and the menu haven't changed in years
- You want to attract outside customers
How it works
We get to know the spaces and the guests
We see the restaurant, breakfast, guest profile, and daily operations on site.
We put the options in front of you
We develop concept, menu, presentation, and additional income ideas suited to the region.
We choose together
We decide with you which idea to put into practice.
We adapt it to your kitchen
We develop the products, adapt them to your kitchen, and train your team.
Details
Who it suits
If these questions sound familiar:
- Why does our restaurant only serve hotel guests?
- How can we make use of a restaurant that sits empty in the evenings?
- Our breakfast and menu haven't changed in years; where do we start?
We work with hotels, resorts, and boutique hotels. Kiosk and pop-up ideas for the lobby can also be part of this work.
Our scope is the hotel's food and beverage areas.
Detailed description
We assess hotels' restaurants, breakfast areas, cafés, and other food and beverage outlets in terms of guest profile, current products, and day-to-day operations. We develop concepts, menus, presentation, and additional revenue ideas suited to the region and the hotel's structure. We work on the use of local products, offers that can draw outside customers, and seasonal events, and we support the selected ideas through product development, kitchen adaptation, and team training.
Steps in detail
- Assessment. We review your dining areas, guest profile, products, and daily operations.
- Recommendations. We prepare ideas for concepts, menus, presentation, and additional revenue.
- Selection. Together, we decide which ideas to implement.
- Implementation. We develop the products for the selected ideas, adapt them to your kitchen, and train your team.
Deliverables in detail
- concept and menu recommendations suited to your guests and region
- ideas for using local products and for seasonal events
- offers designed to attract outside customers
- products, kitchen adaptation, and team training for the selected ideas
Fees
Proposal based on scope.
Requirements
We need access to your kitchen and service teams, along with information on your current menu and products.
Frequently asked questions
- Will outside customers really come?
- We look at the area and the competition and develop offers aimed at outside guests; the return depends on the hotel's location and conditions.
- Will you work with our chef?
- Yes. Kitchen adaptation and team training are carried out together with your team.
- Timeline and scale
If an on-site review is involved, we spend 5 to 10 days at a single property, with reporting on top of that. We plan the concept and implementation phases with you based on the scope.
What you get
- A concept and menu suited to your guests and region
- Offers designed to attract outside customers
- Ideas for local products and seasonal events
- Products adapted to your kitchen and a trained team
