Trabalhos

The Gastropub as a Hotel Concept Solution
Ned Barker Grill Ventures Consulting, Inc. www.GrillVC.com Developing/Changing a Concept Part I (Understanding)

Criteria for Success

Review Significant Internal Factors

Review Significant External Factors

Ideation (Brainstorming)

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Developing/Changing a Concept Part II (Process for Getting There)

Review Viable Concepts

Select Best Concept for Hotel

Create Plan, Budget

Draft a Concept Statement to Define the Concept

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Examples of Significant Internal Factors
• Where are your guests eating and drinking? • What are their menu preferences? • What are they drinking?

Example: Per Occupied Room Sales at Dinner Hotel Guests Eating in Bar, not Restaurant

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What is the Guest Beverage Preference? Example: Beer is Driving the Sales Mix

LQ$ BEER$ WINE$ TL$
Restaurant Lounge Room Service TOTAL % 444 17.6% 767 30.5% 1,307 2,518 5.5% 51.9% 100.0% 8,208 40,897 89.9% 20.1% 100.0% 1,268 2,057 4.5% 61.6% 100.0%

14,507 18,182 35.5% 44.5% 303 14.7% 486 23.6%

15,254 19,435 10,783 45,472 33.5% 42.7% 23.7% 100.0%

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Looking at the Number Sold May Enhance Your Insights No. Sold: LQ. BEER WINE TL
Restaurant Lounge Room Service TOTAL % 63 15.3% 1,983 25.6% 30 10.9% 2,076 24.6% 164 39.9% 4,463 57.6% 105 38.3% 4,732 56.1% 184 411 4.9% 44.8% 100.0% 1,300 7,746 91.9% 16.8% 100.0% 139 274 3.2% 50.7% 100.0% 1,623 8,431 19.3% 100.0%

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Beverage Average Drink Price
Restaurant Lounge Room Service TOTAL LIQ 7.05 7.32 10.10 7.35 BEER 4.68 4.07 4.63 4.11 WINE 7.10 6.31 9.12 6.64 TOTAL 6.13 5.28 7.51 5.39

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Understanding the Guest
• Identify hotel guest by Segment
– What are the demographics and lifestyle behaviors for each Segment? –