Understanding the Hospitality Element

1
Understanding the Hospitality Element

• An easy win
• An essential element of any experience food and
  drink
• Dwell Time suggests significant extension
  potential
• Can link to interpretation and can create or
  destroy the experience

2
Hospitality Revolutions

• Coffee and Bookshops
• Coffee and Britain
• Visitor Attraction Hospitality
• Design and approach Tate Modern UK
• Seating, views, menu content relationship to
  consumer, relationship to customer

3
High Street Hospitality

• Availability, supply and presence
• Degree of competition
• Design and how attractive it may appear
• Potential to become essential element of retail
  trip

4
Visual Merchandising and Display

• People will buy with their eyes and their nose
• Cleanliness, colour contrast, freshness,
  availability
• Fill shelves
• Price all items
• Offer combinations around slow times

5
Design and Fitting

• Keep simple, robust, easy to clean, pastel / low
  impact colour schemes
• Flexible layout and seating allowing for cleaning
  or simple alteration in seating
• If possible incorporate external seating
• Purchase fittings and crockery that are easily
  replaced think flexibility in offer

6
Merchandising

• Food Display Cabinets and potential to improve
  revenue generation via eye appeal
• Fast Casual dining prepared to order through
  assisted counter service
• Grab and Go point of sales at exit points in
  sites where space is limited

7
Appearance

• Lighting
• Temperature
• Full Shelves
• Clear Prices
• Clean
• Link Savoury Sweet Crisps Drink

8
Child Focus

• If an attraction has a strong child audience then
  the hospitality provision should be child
  oriented
• Colours, design, play areas, themes, menu and
  food content
• Case Analysis Eureka! The Childrens Museum in
  Halifax

9
Play Areas

• Provision of Toys and Educational / learning
  media
• Location in respect of seating and counters
• Provision of glass walls in kitchens provide
  significant entertainment potential for children
  and help hygiene practices

10
Seating and Atmosphere

• Think about sound, echoes, smell, access
• Create interest through barriers
• External appearance al fresco indoors
• Think clearance of tables / floors
• Look at High Street, High Street Food Retail,
  Restaurant industry