How to make a hotel's F&B outlets profitable beyond breakfast
Learn how independent and family-run hotels can increase revenue from their restaurants and bars throughout the day.
DolceVita Team
To make a hotel's food and beverage outlets profitable beyond breakfast, you need to understand local demand and guest preferences for lunch, aperitivo, and dinner, then develop appealing menus using local ingredients. You also need to implement targeted marketing to attract both hotel guests and local patrons, optimise staffing for efficiency, and create unique experiences to encourage repeat visits. This approach helps independent and family-run hotels boost their revenue throughout the day from their restaurants and bars.
Understanding Your Market and Crafting Your Offer
Before you change your F&B operation, take time to understand who you are serving. This means identifying local demand and guest preferences for lunch, aperitivo, and dinner. Observe what local restaurants offer, what times they are busy, and what price points attract customers. Talk to your hotel guests, perhaps through a simple survey or informal conversations, to understand why they choose to eat out or what they would like to see on your menu. Consider the demographics of both your hotel guests and the local population. Do they prefer quick, light lunches, or more substantial meals? Is there a demand for a sophisticated aperitivo experience or a casual evening meal? Knowing this allows you to develop appealing menus that use local ingredients and cater to these different times of day. For lunch, you might offer lighter, quicker options suitable for business travellers or local workers. For aperitivo, focus on attractive small plates and a well-curated drinks list. Dinner can be a more elaborate affair, showcasing regional specialities and seasonal produce. Using local ingredients supports local suppliers and adds authenticity and appeal to your menu.
Marketing and Operational Efficiency
Once your offering is clear, you need to attract customers. Implement targeted marketing and promotions to bring in both hotel guests and local patrons. For hotel guests, ensure your F&B options are clearly communicated at check-in, through in-room materials, and on your hotel's internal screens. Consider offering packages that include meals or a welcome drink. For local patrons, use local social media groups, collaborate with local businesses, or offer special promotions for residents. A visible presence on local online directories and review sites is also important. Your marketing should highlight the unique aspects of your F&B outlets, whether it is a specific dish, a themed evening, or the ambience. Simultaneously, you must optimise staffing and operational efficiency to manage costs and maintain service quality. Review your staffing levels throughout the day: do you have too many staff during quiet periods or too few during peak times? Cross-train staff where possible to cover different roles. Streamline your kitchen operations to reduce waste and improve speed of service. Pay attention to inventory management to avoid overstocking and ensure fresh ingredients are always available. Efficient operations directly impact your profit margin.
Creating Memorable Experiences
Beyond good food and efficient service, creating unique experiences or events will drive traffic and encourage repeat visits. This could be a weekly themed dinner, such as a 'Taste of the Region' evening, a cooking class for guests, or live music during aperitivo. Consider collaborating with local artists for exhibitions or hosting wine-tasting events with local vineyards. A 'happy hour' with special drink prices can attract an early evening crowd. For families, a 'kids eat free' promotion or a dedicated children's menu can make your restaurant more appealing. The goal is to give people a reason to choose your hotel's F&B outlets over other options. These experiences create a buzz, generate positive word-of-mouth, and help your outlets become a destination in their own right, rather than just a convenience for hotel guests. Regular events keep your offering fresh and provide new opportunities for marketing.
Focusing on these areas will help your hotel's F&B outlets become profitable beyond breakfast. It requires a strategic approach to menu development, marketing, and operations, always with an eye on both guest satisfaction and financial viability.
DolceVita Hospitality offers DolceVita Experience Design, which designs the guest experience across the seven moments of the stay and makes it operational through standards, procedures and training. It starts with a free discovery session. Designing the Guest Experience starts from €2,500, Standards Design (SOPs in Italian and English) costs €290 per SOP, and on-site training starts from €275 per person. Prices are starting points and depend on the hotel.