{"id":10561,"date":"2025-02-13T14:10:12","date_gmt":"2025-02-13T12:10:12","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=10561"},"modified":"2025-04-01T15:05:58","modified_gmt":"2025-04-01T13:05:58","slug":"hotel-restaurant-success","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/hotel-restaurant-success\/","title":{"rendered":"10 ways to make your hotel restaurant a dining destination"},"content":{"rendered":"

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In This Article:<\/h3>\n
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  1. Celebrity chefs<\/a><\/li>\n
  2. Standalone identity<\/a><\/li>\n
  3. Brand alliances<\/a><\/li>\n
  4. Go global<\/a><\/li>\n
  5. Loyalty and exclusivity<\/a><\/li>\n
  6. Focus on ambience<\/a><\/li>\n
  7. Community<\/a><\/li>\n
  8. Special occasions<\/a><\/li>\n
  9. Social media presence<\/a><\/li>\n
  10. Pre-check-in reservations<\/a><\/li>\n<\/ol>\n

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    In some parts of South Africa, locals love dining out at hotels, where they appreciate the ease of parking, security, and tranquility. In others, they want to be at a table with a view. How does a hotel restaurant attract local clientele when the tourists have flown?<\/p>\n

    Here are 10 strategies to explore if you\u2019d like to transform your hotel into a go-to dining destination.<\/p>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Intro + Post Nav” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Partner with a celebrity chef” module_id=”Partner with a celebrity chef” _builder_version=”4.27.2″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n

    1. Partner with a celebrity chef<\/h4>\n\n

    Many hotels have secured chefs with a loyal, established following to draw in diners, like Chris Erasmus of the newly-opened Terrarium<\/a> at the Queen Victoria Hotel in the V&A Waterfront. <\/p>\n

    To attract locals, you have to offer quality and good value, you need to give them something special. \u2013 Chef Chris Erasmus<\/p><\/blockquote>\n

    \u201cTo attract locals, you have to offer quality and good value, you need to give them something special,\u201d says Chris. With his penchant for foraging fresh and unusual ingredients, his cuisine is a definite drawcard. <\/p>\n

    Chef Kyle Norris, also known as The Crayola Chef for his colourful creations, inspired Le Franschhoek Hotel & Spa to create a separate brand for their refined dining restaurant, Sauvage<\/a>. The ethos? Coming in from the wild, using ingredients from the surrounding valley.<\/p>\n

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    <\/a><\/p>\n

    A post shared by TERRARIUM (@theterrarium_restaurant)<\/a><\/p>\n<\/div>\n<\/blockquote>\n