F&B Biggest Challenges: In-Room-Dining
By John Brand Executive Chef, Hotel Pearl – Kimpton Hotels | August 26, 2012
The best service any hotel can offer is the ability to serve guests high quality food in their hotel room in a timely manner with excellent service. The mark setting standard from a three star hotel to a four star hotel is complimentary amenities for guest checking or upon turndown. A simple glass of fresh lemonade upon check in can make the all the difference for a customer and a customer for life.
At its simplest measure, the restaurant business plan of only one seating each service seems logical. We have one good chance to preserve the art of dining and create an experience without being rushed. Same with Private Dining, we have one room and one chance to impress, one service that hallmarks all the qualities of the hotel.
In room dining or private dining has not moved that far from the original Room Service as it once was called, or ‘room circus’ as not- so- affectionately termed by the kitchen. It is the Achilles heel of any full service hotel and restaurant. As refined and focused as the restaurant product is, the more difficult it is to measure in private dining.
Most often, unless in some exclusive luxury brands with a signature chef and restaurant (they are smart to have required separate kitchens when designed) the food for private dining comes from the same line as the equally diverse restaurant menu. This is the mark of a good chef, you are only as good as your Private Dining food. Anything you do, the legacy of this menu and deliverance will mark your success.
Three areas of Private Dining Culture we can comprehensively improve:
The Hotel Business Review articles are free to read on a weekly basis, but you must purchase a subscription to access
our library archives. We have more than 5000 best practice articles on hotel management and operations, so our
knowledge bank is an excellent investment! Subscribe today and access the articles in our archives.