Hotel and resort F&B consulting
Market research, concept creation and outlet repositioning for hotel groups, resorts and lodges.
The problem
A hotel's restaurants, bars and lounge should each have their own job to do. Too often they offer three versions of the same thing and earn less than the space they take.
Brian McCune was Group Executive Chef of Southern Sun and Holiday Inn Hotels, responsible for more than 56 hotels. He works out what each outlet should be, then builds the menus, systems and training to make it happen.
What we do
- Market research and gap analysis
- Target market and demographic profiling
- Competitive analysis and best-in-class benchmarking
- Concept creation and food and beverage vision for design teams
- Repositioning of restaurants, bars, lounges and in-room dining
- Bar concepts and signature cocktail programmes
- Kitchen design input for new builds and refurbishments
Who it's for
International hotel groups, independent hotels, resorts and lodges in South Africa and neighbouring countries, from city properties to remote sites.
The proof
- 6 outletsFull F&B repositioning, five-star Cape Town hotelBar, waterfront restaurant, fine dining, lounge, in-room dining and pool bar, reworked inside twelve months.
- NamibiaNew concept for an international hotel groupMarket immersion, tourism profiling and benchmarking, turned into a concept vision for a newly acquired city hotel.
- CADKitchen design for a new-build Cape Town hotelMain kitchen, bars, events, staff canteen and back of house, with full equipment specifications and costings.
Straight answers
Do you work with international hotel groups?
Yes. Recent work includes concept creation for an international hotel group in Namibia and a full repositioning of a five-star Cape Town hotel.
Can you work alongside our existing hotel team?
Yes. Brian works with your executive chef and F&B team rather than over them.
Do you work outside South Africa?
Yes. Brian works across Southern Africa, including commissions in Namibia.