The Hospitality Dream : Concept To Design
The journey of a great Hotel or a bespoke restaurant is fraught with winding roads speed bumps and hidden surprises. Design iterations within a framework is allowed but to the limited extent.
Once the groundbreaking happens the prayer should be to look forward: be the Italian driver & get rid of the rear view mirror. There are true stories from Macau. 12 months of planning & 12 months of execution not a 100 or 300 or a 500-room hotel but hold your breath 3000 rooms & counting. Serious commitment & passion are hidden gems 12 months should help find these & then the jewels get positioned on the band that is the Hotel within 12 months. What a sense of great achievement!!
I HAVE DREAM, OR MY GUT SAYS SO, OR SHOULD I DO MORE RESEARCH? THE CLIENTS DILEMMA!
The first step is understanding the feasibility of the right kind of product. Whether the feasibility is done in house or an agency hired get this done!! Sometimes the hidden image manifests itself: positive or negative.
The selection of site/s which is a very long drawn out but a very important function.
Taking on a site without an expert vision begins the excruciating pain the project will go through in the future.
The next step is the client or the operations brief this has to be carefully understood by all on board and always focused upon by all agencies involved. This the thread that should delicately weave the product to be the success envisioned by the client.
PUTTING PENCIL TO PAPER:- DESIGNING TO THE GREATEST DEGREE OF DETAILS.
The next step is Design, this, when carefully done is manifests itself to be touched felt & operated by the team of operators.
While the process of Design is on, the involvement of the operations is a must. This avoids the changes that could be made while work is at progress at the site or after the project nears completion.
The Design process should be free of situations that lead to over designing or dumping the space with excessive equipment that do not get used completely and thus leading to locked cash inventories. The Design consultant should concentrate on the quality of equipment recommended. In the Hospitality business there are very few excuses that a few customers can tolerate. If a Customer is lost due to bad service( due to bad planning) or due to bad food ( due to wrong choice of equipment) then this the beginning of the End for the Hotel or Restaurant as a product.