- Author Richard Samarasinghe
Across the hospitality sector, hotel F&B outlets continue to underperform due to misalignment between concept, design, and day-to-day operations, as well as increased competition from strong local restaurants.
- 50% of total revenue in lifestyle and luxury properties can be attributed to F&B
- 78% of travellers say dining is a deciding factor when choosing a hotel.
The Harrison and Conceptional partnership directly addresses this misalignment. Working as one team with one process, the collaboration brings together research, positioning, storytelling, functional planning, design, and operational thinking from the earliest stages of a project.
Concepts are developed holistically, giving equal weight to guest experience, brand storytelling, operational flow, staffing models and financial performance.
The result is food and beverage that functions as a strategic asset rather than an afterthought designed to work for owners, brands, hotel management teams and day-to-day operations alike.
