BRIEF
The consultancy was brought in at the preconstruction stage to develop the total food and beverage strategy for the hotel, including the restaurants, bars, room service and banqueting. This was to include all front of house, back of house kitchens and support functions.
STRATEGY
The consultancy worked very closely with the corporate team and the management of the other Park Plaza Hotels for which it had previously carried out a similar role. The hotel required sufficient flexibility to be able to feed all the 1,019 guest rooms at breakfast without ending up with a banquet type dining room. In addition separate areas were created to manage the very large banqueting functions, over 1,000 for dinner or 1,400 for delegate seating, without disturbing the other hotel guests. The team was very involved in the recruitment of the senior team and chefs and assisted in the interior design, uniforms, collateral and table top for each outlet
RESULTS
The hotel opened very successfully and continues to enjoy high occupancy rates and good feedback from its guests.
​
Project: £140m
​
Kitchen Installation: £1.7m
​
Size (sq ft): 670,000
