Variety on your menu is a must

A refreshing take on hotel restaurants

It has been a visible trend in the hotel industry in recent years: upgrading food concepts. New demands from guests therefore make running a hotel restaurant a continuous challenge. Star chef Soenil Bahadoer has been chef-owner of the Lindehof in Nuenen for almost 28 years. Here, he surprises people daily with new flavour combinations. What do hotel restaurants really need to stand out from the rest? He tells us from his expertise. 

Bahadoer himself regularly visits various hotels. A number of things strike him: "I think many hotels could take a step forward in terms of quality and experience. For instance, I often see dull, cold furnishings. With a nice bar and comfortable sofas, you can make it more cosy and convivial in no time. The food, too, could be just a level higher to make the experience better. No self-service, but a real invitation to a tasty dinner. Many hotels are doing well, but there are definitely opportunities for improvement!"

A good start is half the battle

According to Bahadoer, a fine experience starts at check-in. "Do you have a brasserie with beautiful products? Then you've come a long way. But good promotion of your restaurant starts with the first contact at the counter. Offer your guests a drink upon arrival, with a small snack from the chef. That way, you immediately show your guests what great food you have on offer. And what also helps: ask them at check-in if you can make a reservation for them. Because a good start is half the battle!"

A nice menu, variety and experience

The most important element to a good restaurant is, of course, tasty and good food. Bahadoer has some good tips for that too. "The most important thing? Putting together a good menu. Something as simple as a nice salad made from (local) produce can already work very well. Use nice lettuce, grill a piece of tuna, prepare a tasty vinaigrette and present everything nicely. That immediately invites!"

"But variety on your menu is also very important," Bahadoer continues. "Always keep innovating in flavour development and experience. And, look at the demand from your guests and the market. Vegetarian food, for instance, is increasingly popular. So make sure you have vegetarian options on your menu. This can be as simple as slicing open a nice aubergine and grilling it on the barbecue. But you can also surprise guests with a nice wine list. Or make sure you offer a daily special to your guests. You can do this at breakfast: think beyond croissants and cheese and offer your guests miso soup. That's how you keep surprising your guests."

Want to really capitalise on the experience? Then Bahadoer says an open kitchen is a good idea. "That way your guests experience live how you prepare their dish!"

Collaboration with master chefs

Hotel chains are increasingly partnering with master chefs. In this way, they offer a genuine high-level dining experience. A good development, according to Bahadoer. "How nice is it to get to work as a chef on food development in a hotel? That takes time and organisation, of course, but it's a cool challenge."