Inhouse dining key revenue source

During the pandemic, revenues for Park Regis Business Bay came from F&B, mainly due to the many novel options they offered to their guests, Azhar Allauddin – Food & Beverage Manager, Park Regis Business Bay, shares with TRAVTALK.

TT Bureau

After rooms, the next big revenue generator for hotels is food and beverage, and enticing the inhouse guests to consume food within the hotel is a challenge, but not at Park Regis Business Bay. Azhar Allauddin – Food & Beverage Manager, Park Regis Business Bay, shares, “Our revenues come from food and beverage mainly due to the many novel options we offer to our guests. Sometimes, guests request us to tailor-make menus for their private parties and at times even in room dining. This gives us an edge as we can offer them a wide variety of options and they too are able to select the best possible options than just having an a la carte offer. When it comes to meetings and conferences, it is somewhat similar; if the client wants to add something off the general menu, we can cater to their requirements, which gives us an edge. Similarly, when we have group bookings, they sometimes share their options, so that we can offer them what is required.”

Before the pandemic, food deliveries coming into the hotel used to be frequent. If this has changed? Allauddin said, “Previously it used to happen quite often, but now since we started attractive in-room dining promotion of 50 per cent discount, the outside deliveries coming into the hotel has reduced comparatively and our food and beverage revenue sales have increased.”

Asked how they encourage or attract travel agents or bookers to ensure inclusion of food and beverage for their clients in the bookings, Allauddin mentioned, “Most of the travel agents are aware of our product and facilities and I must say that they are impressed, as we can cater to a high volume of guests up to 200 at the same time serving different cuisine. So, in order to attract and educate them, we invite agents and bookers for a site visit and food tasting, and also circulate our special winter and summer promotional meal rates to all corporate, DMCs and travel agent. Lastly, we have special incentive policy for agents and bookers.”

Commenting on alternative ways of creating revenue for the hotel, Allauddin shared that outside events, MICE and functions are channels of great importance. “We undertake special outdoor catering for special events. We also run food and beverage promotions online over social media, E-flyer, inhouse advertisement through roll up banner, digital marketing, tele calling, SMS and E-Mail blast. In certain cases, we sell packages to our inhouse guests for breakfast, lunch and dinner,” he said.

Allaudin concluded, “Our main aim is to ensure that our guests are satisfied not just with the rooms, ambience, and facilities, but also with the food and beverage, as it is an integral part of their stay. We have a feedback system where guests can comment on their experience. If there are any complaints, we handle them professionally, offer attractive discounts. Most importantly, we go the extra mile whenever necessary to celebrate or wish them on their special occasions, let them feel home away from home.”

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