May 21, 2020

Kew Green Hotels: delivering the outstanding

Bizclik Editor
2 min
Business Review Australia & Asia's September’s sustainability issue is now live

(Norwich, UK, 10/08/2018) 

A leading hotel management company, Kew Green Hotels has a portfolio of 57 establishments across the UK and prides itself on offering operational excellence, strong revenue development and successful profit delivery. We speak to Abby Hughes, Group Food & Beverage Director across the company’s various concerns, with regards to her aim of delivering outstanding food and drink to all Kew Green’s brands

With such a variety of hotels under its control Kew Green Hotels tailors bespoke offerings to each and every brand. “We don't have a ‘one shoe fits all’ approach,” she explains. “It's important to us that we actually look at each hotel individually in terms of the F&B (food and beverage) offer to ensure we're driving best practice in terms of revenue generation and profit conversion, while also making sure our guests are getting the best satisfaction. Essentially, I drive quality initiatives and standards in all areas of the operation in order to drive the top line. But also, more importantly, enhance the guest experience.

“One of the first things we looked at was our Cow on the Hill ‘steak restaurant concept’ that had been put into six of our hotels at different stages over the past year. We assessed the offering to see how we could develop the menus and generate more revenue, while also making it more profitable. We looked at the actual operations side around that too, such as the team and the training. Our Stock Burger – burger and craft beer concept at our Holiday Inn, Brighton did well in the first year (it picked up a Food & Beverage Excellence Award), but was underperforming slightly when I took over,” says Hughes. “We really had to go in there to see what we could do to enhance the concept and develop it further to drive the top line to ensure we enjoy more footfall. Often, our guests are staying three or four nights, thus they wouldn't want to eat steak every night of their stay.”

To discover the full story, click here to read the magazine

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