Guest chefs are commonly invited to host hotel promotions around the world. However many promotions are still seen as significant cost centres and run for public relations rather than as for what they should be – serious revenue generators.

To identify the challenges for hotels in hosting cuisine promotions, we’ve developed an industry survey which will run until the end of March and allows hotels to evaluate future promotions and distinguish the profitability of a particular event.

Survey on Hotel Cuisine Promotions covers all the necessary facets to providing a successful hotel cuisine promotions and includes areas such as; promotional budget; cuisine selection; menu development; marketing; staff training; sponsorship; room sales and most importantly, what makes a promotion successful?

The survey also directs participants to think outside the square to attract attendees to the promotions and look at what opportunities they offer potential guests. Then there is also the consideration of staff training. How convenient can it be to invite a guest chef who specialises in a particular cuisine and have them instruct the kitchen brigade on the intricacies of his specialty cuisine? Why shouldn’t the Human Resources Department contribute to the promotional budget?

As the survey is of industry benefit, we’ll share the responses to survey respondents for all Executive Chefs, F&B directors and General Managers to consider. The results of the Survey on Hotel Cuisine Promotions can be found here.

Read the survey results here.