If you ever visited the best resort in Ras Al Khaimah then I’m sure you know what hospitality is about. Good hotels usually have good restaurants, this goes without saying, every restaurant emphasizes the advantages or disadvantages of every hotel. For example, RAK restaurant is one of the best ones, which describes also the good name of the hotels.
Restaurant and hotel business problems
Unfortunately, nowadays restaurant and hotel business faces some problems as well. One of the biggest problems facing the hotel (and restaurant) business today is still this. It should come as no surprise that the hospitality sector has a workforce turnover rate. That is roughly twice as high as the average for many other businesses. A food hall-style program will put the hotel brand in a position to concentrate. Just on its “hotel” workforce and not also on all the restaurant staff. As a result, the property can more readily handle the changing staffing needs of the seasons. Additionally, it enables them to concentrate entirely on one system. And one training course for the hotel personnel, which has a significant cost-saving advantage for the company.
The abundance of options available to customers today. When choosing a hotel online has compelled managers to enhance their marketing and advertising methods. The hotel’s food and beverage options are one of the benefits that many visitors seek. By emphasizing a range of eating alternatives rather than just one. The hotel will be better positioned to attract more guests than its regional rivals.
Due to today’s consumers’ high level of connectivity and their ability to quickly research a restaurant’s (and hotel’s) shortcomings online, a bad food and beverage experience at a hotel should be avoided. A food hall that accommodates a range of flavor profiles, food sensitivities, and price points in a practical “quick-serve” format offers a new and contemporary option.
A scalable, sustainable, profitable, consistent, and memorable brand that is better positioned to react to change will be created by boutique and independent hotel businesses that experiment in this area as food tourism takes off. It’s time for hotels to firmly step into the present and leave the past behind!
Restaurants in the Hotels
Near the majority of hotel hubs, there are typically plenty of dining options for guests. Many tourists want to sample the distinctive and regional foods that your city has to offer. It’s up to you to dispel the myth that the restaurant at your hotel is costly and uninteresting. Although breakfast might be the most popular meal for hotel visitors, your restaurant should be open for lunch and supper as well to entice them back. Don’t be hesitant to offer offers for your customers’ room service that are tailored to their needs. Offer pizzas or other appealing bargains to attendees of all-night activities or room parties if there is a convention in your area.
A company restaurant should showcase the distinctiveness of the area. Your restaurant may serve as a starting point for your customers’ exploration of the city. Take advantage of the chance to collaborate with neighborhood establishments to supply locally sourced ingredients or even breweries to supply craft brews. These alliances not only inspire customers to spend more money with you, but they also elevate your workers to the status of local experts and tour guides. If your staff refers customers to nearby establishments, those establishments will suggest your hotel to visitors from outside the area.
Think like a restaurant owner for a moment. Concepts are common in restaurants, and the same should apply to yours. Although serving your guests comes first, what about the other companies in the area? If your idea is sound, you’ll start attracting consumers besides those who are staying at your hotel. The concept is frequently thought of as something that only haute cuisine can do. Is your eatery a sit-down establishment? fast-casual restaurant? Does it have a focus on certain dishes? Think about the benefits of providing a broad vs a deep menu. A deep menu will encourage clients to spend more on your greatest meals while a wide selection will draw in more customers.
If you own a luxury beach resort then you just have to own a good restaurant out there, people like the places through their stomachs and not through their eyes.