Read the article “Haute-el Cuisine” by Danny King, located in the July 27, 2015 edition of Travel Weekly magazine (attached). Then address the following questions.
- Hall stated that “Hotel restaurants are one of the hardest things to open, because the stigma is that hotel restaurants suck.” As a consumer: Do you agree with this statement? (WhyNVhy not?) and Why do you think this stigma exists?
- Use external sources to find at least two restaurants situated in a hotel. Explore their websites, images, and reviews. Do you feel that the restaurant matches the hotel, in terms of style of cuisine, pricing, ambiance, etc.? Of the hotel/restaurant pairs you reviewed, which would you personally stay and dine at and why?
- Finally, the last quote of the article states: “Hotels finally realize that they do need top-end chefs, and not just at the Ritz or Fairmont…They’ve got to have someone they can market. Chefs are more famous than they’ve ever been.” Do you think that a “celebrity chef restaurant’ is a smart marketing move for hotels? If you were the GM of a hotel, is this something you would consider, why/why not?