Damien Rizzi, Colliers MENA senior asset manager – hospitality, unveiled an exclusive new report on maximising profitability in hotel restaurants at The Big F&B Forum.
The second edition of the event, hosted by Catering News Middle East, is took place on 20 September at The Westin Dubai Mina Seyahi Beach Resort & Marina, with more than 200 F&B professionals in attendance.
One of the key points Rizzi highlighted in his report was that hotel restaurants need to adopt strategies of standalone restaurants to succeed.
Rizzi’s top tips included:
- Hotels need to increase autonomy for restaurant managers
- At the development stage, outlet seating capacities should be allocated to each outlet based on its expected level of performance.
- Conducting market research is a vital part of this process and will allow for optimal decision-making.
- Expand responsibilities of restaurant managers to include direct involvement and control over support functions.
- Seek accountability from the restaurant team to ensure the outlet’s performance is meeting profitability requirements.
- Hotel restaurants would benefit from being viewed as separate business units, similar to stand-alone restaurants.
- Increased independence would allow for quicker decision-making and swifter adaptation to the dynamic F&B market.
- Maintain separate outlet P&L statements
- Allocate undistributed expenses, fees and rent as an internal practice
- Calculate the outlet’s break-even point to allow for better cost-control and increases visibility of the outlet’s performance.
Supporting The Big F&B Forum were some of the industry’s most influential suppliers: Al Rawdah, Official Breakfast Sponsor; Coffee Planet, Exclusive Coffee Sponsor; Banvit, Official Lunch Sponsor; Soft Drinks Sponsor, Waterfalls Brands, Support Sponsor African + Eastern and exhibitors, TSSC, Rational, Ronai, Pulsar Foodstuff Trading, Hotelity, American Garden and Quooker.
