After discovering that there was minimal profitability and low guest satisfaction in the food and beverage division at a luxury Caribbean resort property the following actions were recommended and implemented:
- Working with the executive chef , menus at F&B outlets were re-imagined to include local flare with a luxury twist with farm-to-table experiences
- To aid with the farm-to-table experiences, a vegetable garden was planted and it became a point of differentiation amongst the hotels’ competitive set
- A ‘toes in the sand’ restaurant was created to alleviate lunchtime backups in the kitchen at the main restaurant, and quickly serve beachgoers who wanted an authentic, local culinary experience, without having to put on their shirt and shoes.
The ‘toes in the sand’ restaurant became the highest revenue-generating outlet on the property.
Photography by Michael Procknal9