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Last Visited: 11/12/2008
"Alain Ducasse is also part of what we want to do," says Colin Bennett, Starwood Hotels & Resorts' area manager - England, who is also the current chairman of the group's food and beverage council.
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"We are putting together a portfolio that GMs and F&B directors can look at if they would like a third party for these operations," says Bennett.
However whether you are looking to outsource to a big name like Alain Ducasse or to a mass chain, Bennett has a word of warning.
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For Bennett, outsourcing is perfect when you have a hotel restaurant that is not doing well.
"If you can get a deal where you get a rental to the bottom line and the outsourced restaurant makes money then you are in a 'win-win' situation," he says adding that guests are developing a strong appetite for franchised restaurants, which are increasingly providing a point of differentiation among hotel groups.