1.

Operate like an independent business

Wellcurated menus with ingredient provenance and engaged staff in a well-designed ·without being
ostentatious - settingcan distinguish independent restaurants from hotels. They further benefit from
wellput together websites, sleek reservation engines and lively socialmedia channels without the
restrictions of a bigger brand guides to adhere to. Oftentimes,hoteliers try too hard and simplicity is
the most engaging style.

Crucially,these venues attract a wide cohort of diners. Hotel restaurants are often preoccupied with
measuring in-house covers capture and,while important,they must attract loca lresidents to
enhance their c redibility,authenticity and value.

2. Look beyond breakfast

Lunch and dinner service should be the focus for restaurant design and concept in a format that can
then adapt fo r high-volume breakfast service. This is usually done in reverse,conceptualisinga
brea kfast room that then has to transform and be relevant for lunch and dinner.The creation of
adaptable spaces that can transition through the day are important concepts that could be
considered particularly for new builds or duringa refurbishment.

3. Substance above style

Concepting, interior design,operating supplies,uniforms:these are allcritical details in c reating an

overall ambience,yet they do not have to be over-thought or over-invested. Instead,the focus should
stillbe on the cuisine and then invest in curating the overall guest exper ience (customer journey)
findingways to engage at all touc h points - from making the reservat ion, quality interactions to post-
dining feed back and re· marketing.

4. Building and retaining a motivated team