Recently Keith Space was interviewed by Hotel News Now regarding how to successfully operate an independent hotel’s restaurant and bar for an article titled Local business a must for independents’ F&B.
Why rely on local business? A certain percentage of street business drives any hotel restaurant or bar, according to Boutique Hospitality Management CEO Keith Space. Knowing the differences between what local patrons and hotel guests want is the first step.“Hotel guests are a captive audience, and their decision-making checklist (when it comes to picking a restaurant) is different” than a local’s, he said via email. “You need to give locals a real reason to get in their car and choose to come.”And those reasons better deliver, Space said.“Locals want the same things from an F&B space inside a hotel as they do from (a freestanding restaurant),” he said. “They want the establishment to have a clear vision of what it offers. … It needs to fill a void in the market and have an identity all its own.”While Space said independent hoteliers often can be more entrepreneurial when it comes to choosing the right F&B outlets for their hotel (for example, developing one great restaurant that really fills a niche instead of following a brand prescription for more than might be necessary), size of the property can be a limiting factor. “Most independent hotels are not large enough (for guests) to be the only support for their F&B outlets,” he said.