Fact or Fiction - The things you say that are holding back your F&B

As the inspirational founder of Planet F&B I see it as my role to challenge our team, partners and clients to think differently, and they do. Turns out though,?that thing they think most differently about, well, it’s me.?Apparently straying from the brief, asking endless questions and diving down more rabbit holes than a starving terrier is less inspirational; more irritating. Or as my MD succinctly put it?“ why do you have to be so fucking annoying”. Ouch. Having got over a medium scale man-sulk I’ve promised her that I’ll be more aware, considered and professional; that I’ll do better.?And really I will, just as soon as she’s back from holiday, I will. But while she’s on the beach not checking her LinkedIn, permit me one last flourish.?

Circumstances have found me in more workshops, with more brands, in more more countries than I can remember.?Those of you in corporate roles slogging through another airport, simultaneously dreading security while dreaming of an upgrade, will know, this is not a boast. Really it’s not. It is though insightful, especially if, like me, you’re programmed to be “inspirational”. I’ve been participating in debates with owners, designers and operators on how best to bring a particular project to life. While also taking the chance to visit the best F&B the location could offer which has led to a stark realisation. That stuff you say, we all say, it’s total bollocks. All of it. And those independent restaurants and hotel brands whose F&B you admire, the thing is, they know it’s bollocks too.?

Stick with me while I elaborate,?the stuff I’m referring to is all those hugely important facts we get hung up on when developing F&B experiences. If you’ve ever been part of a hotel F&B project you’ll know exactly what I mean. I’m talking about those cast iron facts we state with 100% confidence, that have a profound influence on how the concept is developed, designed and delivered. I’m talking about the, “we have to have a buffet, we can’t do that in a luxury hotel, what about breakfast, the brand, the design language, it’s too dark, loud, casual” none of it is true. And my evidence for this? A series of site visits to local best practice F&B and a couple of extended stays with brands I wish I could claim we’ve worked with, but haven’t. All of which have one thing in common, they’re properly packed, as in 40 minute queues, no tables for months, packed. They confidently go about their thing, safe in the knowledge that what the rest of us say is bollocks and that:

• You can serve breakfast anywhere, yes even in the bar
• Hotel guests like busy outlets and mixing with locals?
• Luxury does not mean formality?
• The brand does really know who the guest is
• All day dining is dead?
• Place mats are pointless?
• Quirky cutlery is annoying?
• You can push the tables closer together?
• Pay attention to the lighting as it sets the mood
• And the soundtrack, with a?proper sound system
• A hard floor is not noisy or cold?
• Seeing ALL of the kitchen is cool
• Your chef is probably not the best person to write the menu
• Half the ID budget?
• You don’t need a bigger kitchen
• The roof bar is the location not the concept
• That $5,000 artwork? No one cares
• That daytime coffee counter that closes in the evening - honestly it’s fine?

I’m sure you wont agree with all of these, not even sure I do, but I do plead with you to think about it. About the things you say and hear from others that just aren’t true. What is true, is my form, as once again I’ve ended up being annoying, which was emphatically not what I promised my MD I would be.?Maybe we can keep this between us, and hopefully she won’t notice what I’ve said and it will be fine. Oh wait that’s bollocks too!

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