How to achieve profitable chef-hotel F&B partnerships

With hotels looking to develop distinctive food and beverage offerings that compete directly with restaurants, some are turning to chefs with profile to draw guests in. Raffles London at The OWO in London, for example, has launched three culinary concepts designed by Mauro Colagreco, of the three-Michelin-starred Mirazur in France, while recent years have seen the Savoy take its number of Gordon Ramsay-run restaurants up to three. But how can owners and investors nurture a profitable partnership that’s going to bring value for both sides?

According to HotStats data, across Europe, food and beverage revenues have not improved as much as other revenue streams post-pandemic. While rooms revenue per available room (RevPar) in February was up 17 percent compared to January 2020, F&B was just 5 percent, not enough to balance steep cost increases, which are due to increase further in the UK with a National Minimum Wage hike from April. Running a profitable F&B operation in hotels can be a challenge—and the past few years have hardly been ideal circumstances.

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