IS YOUR HOSPITALITY SPACE MAKING MONEY?

Is Your Hospitality Space Making Money? Running a successful hospitality business isn’t just about serving food and drinks,  it's about creating a space that makes people feel something. It’s about having a clear identity and being bold enough to stick with it, even when everyone else is chasing the latest trend.

In the UK, we seem to be obsessed with choice, the bigger the menu, the better, right? But then why is it on the continent, where options are sometimes like some saucisson, plat du jour and some cheese, they’re perfectly content? Maybe we should take a leaf from their book. Less isn’t always less, sometimes, it’s just more... effective.  

One of the best ways to make sure your hospitality space is turning a profit is by having a proper identity. You don’t need to be everything to everyone, being bold in your offerings and design is what will set you apart from the crowd. Forget following the latest fads create something that’s unmistakably yours. Think of your restaurant menu, does it need to be as long as the M25? Definitely not. A clear, focused menu will make your operation smoother, keep your customers happy, and, yes, help you lower costs. After all, do we really need to have 20 different dishes?   And let’s not forget the power of a confident hospitality team. If your staff know your product inside and out, and I mean really know it, they’ll sell it with confidence. A team that genuinely believes in what they’re doing will give customers an experience they won’t forget. 

So, train your team well, make sure they’re excited about your product, and watch the difference in how they interact with customers. A happy, knowledgeable team is like the secret sauce to your success. And no, I’m not talking about ketchup.  Now, let’s talk layout. Imagine trying to run a restaurant that looks like it was designed by a toddler with a crayon – chaos. A well-thought-out floor plan isn’t just about looking pretty, it’s about efficiency. If you can maximise space and reduce unnecessary movement, you’ll lower labour costs, boost service speed, and keep everyone smiling. As much as we all love a bit of artistic chaos, a functional layout is the unsung hero behind every successful hospitality space.  

Finally, as a creative director and hospitality coach, I’ve learned that passion is everything. I know it sounds like an over-simplification, but here’s the truth: a full restaurant makes money. So, what can we do to fill your space? If you’re excited about what you’re serving and your team feels that enthusiasm, it’ll be contagious. 

Get the produce right, focus on the things that matter, and get your team fired up. When you’ve got passion, people can’t help but be drawn to your space.  In conclusion, the secret to running a profitable hospitality space is simple,  stick to your identity, be bold, keep it focused, and get the basics right. A confident team, a well-planned layout, and a clear menu will help you turn your space into a buzzing success. And remember, a full restaurant? That’s not just a dream – that’s money in the bank. 

So, let’s fill your space!