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Hotel restaurants can often carry an unfair reputation in South Africa\u2019s competitive dining scene. Too often, they\u2019re seen as convenient add-ons for overnight guests that are looking for a quick meal after a day of exploring, rather than places worth booking in their own right.<\/p>\n
However, there has been a noticeable shift \u2013 more and more restaurant hotels are reimagining themselves as standalone dining destinations. We spoke to local hotel restaurateurs across the country to find out how they\u2019re shaking this perception \u2013 and\u00a0what’s\u00a0working.<\/p>\n
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Shaking off the stigma of being \u201cjust the hotel restaurant\u201d is the first step. Sam Kyriakides, the Marketing, PR and Events Coordinator for AURUM<\/a> at The Leonardo Hotel explains: \u201cGuests often view hotel restaurants as being primarily for travellers, rather than as destinations for the local community. This challenge is compounded by the fact that hotel restaurants don\u2019t benefit from natural foot traffic in the same way that mall or strip-centre establishments do.\u201d<\/p>\n The solution? Build an identity that stands apart from the hotel. Dedicated social media<\/a> pages, a smooth booking channel like Dineplan<\/a>, and a\u00a0separate Google Business listing make it easier for diners to find you. Then look at layering in experiences that give people a reason to come, like chef\u2019s tables, live music, or wine-pairing dinners.<\/p>\n \u201cWhat has worked for us is treating AURUM as a standalone brand, while still embracing the unique advantage of being located at The Leonardo.\u201d \u2013 Sam Kyriakides, AURUM.<\/p><\/blockquote>\n\n