Gary Shanks’ Post

95% of hotel F&B is the same. 4% try to change but won't take the risk. 1% nail it. It's easier than you think To join the 1% This is how 👇🏻 ✔️ Clear concepts ✔️ Curated experience ✔️ Constantly innovate ✔️ Challenge the breakfast offer ✔️ Analyse every touchpoint ✔️ Collaborate ✔️ Eliminate menial tasks It's time to change opinions about F&B in hotels?                                       And I'm on a mission to make it great again! Who’s joining in? 🙋🏼♂️ #innovation #success #hospitality #hotels

Some days I walk around London wishing I could knock on hotel doors To share how I can help them... But I know it's not the right thing to do Because any growth needs a proper strategy F&B is the same... There are only so many doors (Virtual or physical) You can knock down before Real growth requires a firm strategy Here are my tips to build an effective F&B strategy (PS. Do this per outlet!) Have a read and tell me what would you add to this list in the comments. Know someone this post can help? Repost ♻️ and tag them #strategy #thinkdifferently2024 #hospitality #hotels

It's time to think differently about hotel F&B Because it has a bad reputation But it doesn't have to be this way. ❌ It's not an amenity for your guests; ✅ It should have its own identity that your guests want to visit. ❌ It's not a profit-sucking revenue centre; ✅ It positively impacts your results (and boosts your TREVPAR 😉) ❌ It doesn't have to be boring and obvious; ✅ It has the power to elevate the public spaces and engage the local community. Let's change the bad rep. And start to show the benefits Of a well-considered, well-curated, well-executed F&B experience. Who agrees? 🙋🏼♂️ #innovation #thinkdifferently2024 #hospitality #hotels

Too many hotel F&B outlets are not hitting their potential These are some of the common reasons; 1/ Your outlets are created in silo 2/ Concepts are designed too early 3/ Lack of clarity around the concept 4/ Lack of agreement around the strategy 5/ Ineffective training 6/ Service functions aren't good enough 7/ You think in-house guests are more important than external ones 8/ You don't have an F&B marketeer How many of these are on your list? Because it's not too late to change. The question is... When are you going to start? Agree with me? ♻️ Repost & Share Like what you see, hit the 🔔 in my profile #innovation #success #hospitality #hotels

The five silent killers that are impacting your F&B performance... 1/ Diluting the story 2/ Compromising quality 3/ Creating roadblocks through process 4/ Ignoring guest convenience  5/ Outlets being functional (Bonus/ Doing what you've always done...) Don't suffer in silence Think differently And create outlets your guests will love Who's with me? #innovation #thinkdifferently2024 #hospitality #hotels

Do you know what's the biggest challenge for hoteliers when it comes to F&B? It's not revenue It's not profit It's not talent It's the ability to think differently Experience --> Think Different Personalisation --> Think Different Menus --> Think Different Training --> Think Different Community --> Think Different Revenue --> Think Different Don't ignore the details Because these are the things That create experiences your guests will love Who agrees? 🙋🏼♂️ #innovation #thinkdifferently2024 #hospitality #hotels

If you lose 1 but gain 10 then maths would tell you That financially you are going to be better off But 99% of hoteliers With F&B that isn't hitting its potential Focus too much on the 1% And dilute what is great about their offer Here are my four tips to stay focussed on your core 1/ Create a clear story 2/ Make your tagline part of the brand message 3/ Create brand behaviours that keep you on track 4/ Make sure your team can repeat it back perfectly Double down on the 9 Accept that you can't please the 1 And think differently to create F&B your guests will love! Who agrees? 🙋🏼♂️ #innovation #thinkdifferently2024 #hospitality #hotels

The four behaviours every F&B outlet should follow... 1/ Fun 2/ Generous 3/ Quality 4/ Community And this is why; 1/ Your guests want somewhere they can embrace, functional concepts don't do this and therefore don't create an attachment. 2/ Look at ways you can surprise and delight your guests. 3/ No matter the concept or style of hotel, quality has to shine through - you have to be aspirational. 4/ Collaboration is key, create raving fans, support local businesses - create your community. If you want to be successful Make sure you have behaviours for your outlets They create the framework for --> Experience --> Innovation --> Communication Who's with me? 🙋🏼♂️ Know someone this post will help? Tag, repost ♻️ and share #innovation #thinkdifferently2024 #hospitality #hotels

Three reasons why hotel F&B isn't profitable. ➡️ It's seen as a service function to the rooms. ➡️ The concept is too 'safe' and predictable. ➡️ Process kills innovation and agility It's time to change that And I am on a mission to help hoteliers Look at F&B differently Because after 15 years in hotels And 9 in independent restaurants I have seen that by acting like independents You can make your F&B team 🚀🚀🚀 Who's with me? 🙋🏼♂️ #innovation #success #future #hospitality #hotels

Love this guy! Scott Turner right there with you. Hoteliers making bold choices for their restaurant concepts only strengthens the eco system in which it resides. You can be a hotel with a destination restaurant, it’s time to change the old narrative, it’s a limiting belief which is restricting profitability and creating a profit centre rather than a p&l drain. Yes, it means more labour overhead and certainly marketing and associated costs but with that comes increased spend, increased covers, importantly increased occupancy (if you get it really right!) and ADR when you have a point of difference in your market space.