Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014
Update from Restaurantchains.net on growing and emerging restaurant concepts
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferencessuch as the importance of a convenient location.
Take care of your people, and they will take care of your customers. Mr. J. Willard Marriott knew that and what you read in the press about Marriott usually reflects their prominance in the lodging market. Fast food enterprises still do not get it, although a few do understand the relationship between the employee relationship and delivering the brand promise.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Hotel F&B should be leased, is a mantra I hear. People claim hotels should include F&B because it can be profitable. I feel the profit motive should be secondary. The primary role of F&B is to enhance the potential Room Revenues of a hotel.