How luxury hotel operators preserve fine dining

To keep revenue flowing in from food-and-beverage, luxury hotel operators focus on maintaining standards and bringing in non-hotel guests, Hotel News Now’s Danielle Hess reports.
Yvonne Cheung, director of restaurants at The Upper House in Hong Kong, said much of the business at the hotel’s Café Gray Deluxe comes from locals and people not staying at the hotel.
“We are in our ninth year of operation at the Café Gray Deluxe, and we are so grateful for the amazing loyalty of so many of our regulars,” she said. “Loyalty goes both ways, so we are mindful that word of mouth is always powerful. While we may not recognize first-time visitors, we want them to feel as special as our guests who have come one hundred times.”