Achieving Food & Beverage Success in the Hotel …...Larry Mogelonsky Hotel Mogel Consulting Limited...

Achieving Food & Beverage Success in the Hotel IndustryAchieving Food & Beverage Success in the Hotel Industry

Achieving Food & Beverage Success in the Hotel Industry

April 11 Webinar

F&B


Webinar Panel

Rosanna CairaEditor & Publisher, Kostuch Media Ltd.

Stacey HanssonSVP, Ricky’s Family-Style Restaurants

Jacob ManciniAVP, Restaurants.CWB (Canadian Western Bank) Franchise Finance

Larry MogelonskyHotel Mogel

Consulting Limited


Agenda

• Industry trends

• Benefits of offering a restaurant in hotels

• Additional food & beverage revenue centres

• Hotel restaurant models

• Process of adding a restaurant to a hotel

• Ricky’s Hotel Partnership Program


Questions


Industry Trends

• Opportunities

• Challenges

• Current Environment


Benefits of Having a Hotel Restaurant

• Enhance your brand

• Heighten customer perception

• Increase external traffic

• Add an additional revenue source

• Increase guest satisfaction

ALL OF WHICH LEADS TO…


… A DIRECT IMPACT ON YOUR BOTTOM LINE

• F&B volume

• Occupancy levels

• Higher REVPAR yield

• Revenue centre• Revenue from lease; cost sharing-utilities/CAM

Benefits of Having a Hotel Restaurant


Additional F&B Revenue Centres

Lounge

• Integrated or separate

• Attract a younger audience

• Late night menus/sporting events/entertainment

• Special event/catering opportunities

• VLTs



Room Service

• Increased guest satisfaction due to convenience

• Increase mini bar consumption

• Increase average bill per guest



Meetings/Catering

• Enhance “worth” to business travelers and large parties

• Attracts new local guests who need a venue for special occasions

• Upsell additional hotel services –e.g. AV equipment


Different Models for Restaurants

Independenta) You operate – hire a GMb) You lease to independent operatorPros: Variety of choice, ethnic/local specialty restaurants, boutique feelCons:

• Management of GM and restaurant time consuming• Without F&B experience you may not have the skill set to maximize revenue• Marketing time, resources and capital • Operator may have limited capital • Leasee may not be a good operator • May cause poor ratings on F&B from hotel brand inspections• More difficult to manage independent as you as the landlord would have limited F&B

experience


Different Models for Restaurants

Chain/Franchise

a) You operate – hire a GM

b) You lease Franchise to 3rd party

c) You are the Franchise owner partnering with an experienced operating partner(s)

Cons:• Less flexibility

• Two franchise contracts


Pros- Restaurant Franchise?

1. You are a partner with franchisor

2. Turnkey operation

3. Franchisor assists with ongoing training

4. Known brand with existing customer base

5. Proven track record

6. Nationally supported franchise network

7. Proven operating systems

8. Dedicated menu development team

9. Leading edge product development

10. F&B purchasing power of chain

11. Support team to assist with solving issues

12. Team of brand professionals in Operations, Purchasing, Real Estate, Construction, Finance, and Marketing


Pros - Marketing Support

1. Customized F&B solutions

2. Customized menus• Dining room

• Room service

• Catering

3. National advertising campaigns

4. Community marketing

5. Collateral support

6. Social media programs


What to Look for in a Restaurant Franchise?

• Number of locations

• Proximity of restaurant and hotel locations

• Experience with restaurants located in hotels

• Daypart/menu offerings

• Target audience

• Operations & marketing support


Breakfast

• Guests expectation

• Cost effective• Possible “waiver from flag” eliminating the need for continental breakfast

Lunch

• Attracts outside guests

• Allows opportunities for catering/meetings

Dinner with Lounge

• Keep guests on property

• Allows for guests celebrating events

Important to Offer 3 Dayparts

“It’s proven that guests will choose a known restaurant brand, if it is located in close proximity to the hotel.”


Restaurant Conversions vs. New Builds

Conversion

• Reutilize existing infrastructure and capital goods

• Savings on budget and schedule

New Build

• Flexibility in the end product

• Adds time and budget

Customized solution = maximize layout & design


Steps In Adding a Restaurant to a Hotel

1) Find the ideal partner• 3rd party lease – franchise or independent

• Franchise – GM or Operating Partner

2) Conversion or new build

3) Determine lease terms• Integration of POS system

• Hotel specific F&B regulations

4) Site improvement, construction & design

5) Menu development/customization


Steps In Adding a Restaurant to a Hotel

6) Franchisee/Manager and staff training

7) Pre-opening marketing

8) Opening/Launch of location

9) Post opening activities• Ongoing marketing

• Community marketing

• Ongoing training and people development

• Ongoing menu creation


Ricky’s Hotel Partnership Program

• Design & Construction

• Menu Customization

• Experienced Operations Partner

• Brand Marketing Support

We work with hoteliers to customize your offering for your business.


Joint Expansion with Famoso

Option 1: Separate Ricky’s & Famoso

• Ricky’s – breakfast, lunch & dinner menu

• Famoso – more upscale menu with more alcohol choices

• Offer guests a diverse range of food and beverage options

Option 2: Integrated Ricky’s & Famoso

• Ricky’s – focus on breakfast menu

• Famoso – traditional family-kept Italian recipes

• One restaurant with two great menus


Ricky’s Hotel Partnership Program

Contact Us

Stacey Hansson

1-888-597-7272

[email protected]

Achieving Food & Beverage Success in the Hotel …...Larry Mogelonsky Hotel Mogel Consulting Limited...

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