Foodies Take Flight to Fractional Resorts
By Tom LaTour Principal, LaTour Signature Group | May 06, 2010
Most of us eat three meals a day, 365 days a year for a total of 1,095 dining experiences. Surely some of these should be memorable, and that's a key goal for managers at fractional interest resorts.
Restaurants and food service are without a doubt the most competitive aspects of the fiercely spirited luxury resort hotel industry.
Dining is one of the top three favorite activities and attractions cited by vacationers, and it has the greatest potential to make the most lasting impressions on your resort guests.
The Food Network - and the smorgasbord of food and cooking television programs that it has inspired - gets a significant share of the credit for shining a spotlight on the culinary arts and promoting a hearty appetite for quality meals and superior services.
Yet people's current fascination with cooking, chefs and cafes au currant also can be attributed to a more basic human ingredient: Consumers can totally relate to food.
Everyone eats, so they can have a personal interest and intimate connection to what's going on in the kitchen and being served on their table. It is this mix of intensely personal and highly emotional dining that truly elevates the culinary experience.
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