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Giving Guests What They Want
October 29, 2007
The widespread consumer trend of customization is seemingly reaching all operational divisions of the hospitality industry, but may be hottest right now in food and beverage.
From custom roomservice to special menu private dining on the beach to chef’s tables, wine pairings and more, upscale and luxury hotels are catering to well-heeled, knowledgeable guests who desire and will pay for memorable dining experiences.
Interaction with and personal attention from chefs is on the rise as hotels recognize another way to drive revenue, positive experiences and word-of-mouth, and, of course, repeat business.
At the chic blue on blue restaurant at the Avalon Beverly Hills Hotel, for example, Chef Gabriel Gabreski is even taking diner interaction off property—to the local farmers market. For more on that, visit the Web site of HOTELS’ sister publication, Restaurants & Institutions magazine.
Posted by Derek Gale on October 29, 2007 | Comments (0)