The prediction is based on KEANE’s research into 410 F&B venues across the 100 internationally branded hotels in the major 10 cities in Africa and W Hospitality Group’s authoritative hotel development pipeline report.
Stefan Breg, group strategy director, KEANE said, “Over the last 70 years, the restaurant market internationally has been built on three factors; growing towns and cities, broad distribution of income and a growing middle class. When you take into account that the anticipated rate of urbanisation, expected across Africa, will outpace India and China in the next 25 years, Africa will become one of the world’s most vibrant dining scenes.”
He explained that Africa’s hotels could follow different routes forward for F&B. First, the European/North American model of two to three F&B venues per hotel with F&B playing a secondary role to the marketing of rooms.
The alternative was the Middle Eastern/Dubai model of four or more venues, a proportion of which, are operated in association with third parties; a scenario where F&B plays not only a strategic role but also a significant source of income.
Hotel investors are becoming increasingly focussed on the performance of the F&B element of their businesses, ensuring that they cater to both hotel guests and local tastes.
In a panel discussion at AHIF about hotel F&B offerings, Emma Banks, VP food and beverage strategy and development, EMEA, Hilton, said, “We look carefully at the market to determine the right number of F&B concepts. If a hotel is considering a third party partner, a good approach could be to trial the concept initially with a pop-up to gauge the market appetite before committing to a larger investment and commitment.”