Three Important Aspects of a Successful Food Court Project

Unless you are a professional in this field, it is unlikely that you have ever given thought on what brings you to choose a certain food court. The first answer that crosses your mind, and it’s not a silly answer, is – “Because it is located in the mall I’m at” or “It’s in the shopping center I like”.

Until not long ago mall developers did not take all the factors other than the one stated above into consideration when planning a food court. In recent years, many mall’s financial returns have been moving from a ratio of 80% coming from retail shopping- against 20% from hospitality- to a 50 by 50% and in some cases hospitality (including entertainment) answers for as much as 80% of the foot traffic and proportional returns.

Currently mall developers and managers pay much more attention to their food outlet areas, contracting experienced professionals to work with them on better developing this market niche.

Location of the mall, parking, safety and range of options are obvious reasons of consumer’s attraction but on top of that, what also comes is our intrinsic instinct of being perceived as part of a determined group sharing its values and tastes. The social attachment of a determined image we make of ourselves and how we promote it is understood and widely accepted to be a definitive factor on your choice of a place to hang out, whether with your friends, sharing an ice-cream with your kids, or just to be seen with other members of your wider tribe.

The concept is easy to be understood and acknowledged as on mundane acts of our day by day lives we state this inclination. We love making statements on our t – shirts, wearing branded sneakers and purchasing the right smart phone. On a more spatial and wider sense, involving more capital expenditure, another good example is the trend of Design Hotels which started some ten years ago and its far from fading away. To see and be seen on a special place is what maters. With this in mind, when we start on a project for a successful food court, the golden rule of our design is to create a “The Place to Be”.

As we evolve and constantly change our habits and tastes, food courts are expected to do the same, otherwise they would run out of their targeted public taste, date to early and in doing so, compromise the performance of the rest of the mall. Flexibility supported by sensible technical solutions to minimize updates and modification costs is the second rule. If the Wow Factor is not backed by a well thought drainage and air extraction projects for example, it won’t work as expected.

Finally, leaving to another time, other important factors such as a good mix of Caf├ęs and Restaurants. Another “must have” for a food court is: comfort. A good food court must be attractive to all tastes and able to cope with different groups of people. Certain styles of food attract a specific group of consumers and buffer zones are sometimes necessary. If you stop to think for a second you will certainly agree; noisy places are uninviting and enervating, endless cleaning operations done in the centre of the court, uneven tables, uniform furniture, just to name a few. These are the worst enemies of the food court.

Contract the services of architects with sound experience on the design of fast food outlets, franchises, restaurants and food courts is essential for malls, restaurant owners and Franchisors to minimize risks and maximize their profits. Next time you think about upgrading your existing business or starting on a new project, don’t rush, have a good look around and exchange ideas with who really understand the requirements and nuances of the hospitality business.

British Museum – A Global Culture Showcase

Step in to an exciting world of art filled with creativity and ingenuity at the British Museum in London. This famous destination is home to over a staggering 7 million unique items ensuring visitors have a varied and fresh experience. The museum features items from all over the world and seeks to tell the tale of human development on a global scale.

The story of The British Museum began with Sir Hans Sloane and his formidable collection of 71,000 assorted items that included 40,000 books and 7,000 manuscripts. Not wanting to see his collection separated after his death, Sloane donated the entire collected works to the state. From here it joined the collections of several other individuals before reaching its final destination of the British Museum. It should be noted that the books that made the original collection ended up in the British Library while all other artefacts and treasures ended in the museum.

The collection is quite diverse in terms of the themes that it covers and includes prominent historical figures, cultural showcases and much more. Visitors have the option of browsing the exhibits themselves or opting for a guided tour that will provide further insight in to the exhibits.

The British Museum also offers several dining options including a restaurant and two cafes that provide a good deal of variety. Additionally during weekends and school holidays families are allowed to have picnics in a special area which can add more variety when visiting with children.

Admission is completely free and the museum is open daily from 10 am till 5:30 pm. For travellers getting to the museum is best done by bus or underground as there are several stations for both located nearby.

Visitors will also find that staying in one of the many London hotels located close to the museum provide easier access to this destination. is an online booking site that features an array of hotels in London that can be reserved via a securing online booking system.

Restaurants Data – Dealing With Guest Complaints

In a perfect world, there would be no problems whatsoever. Unfortunately, we don’t live in a perfect world and therefore have to deal with situations in which the people we interact are not satisfied or encounter difficulties. This is certainly true with food and beverage management. Ensuring that guests are fully satisfied and their problems resolved is a major component of having a successful food and beverage establishment.

It is vital that food and beverage personnel be fully trained and effective in dealing with guest problems and complaints. A restaurant manager should institute continual training procedures to ensure that personnel maintain a high level of awareness and proficiency in this area. The old adage that “the guest is always right” is an integral component to the success of food and beverage operations. Here are some highlights on dealing with guest complaints that can be found in our restaurant SOP.

When personnel become aware of a problem, they should take responsibility for it. It doesn’t matter if this staff person was directly involved in the problem itself or not. Their job once it has come to their attention is to resolve it. Staff should then hear the guest out, being attentive and concerned about the situation. Ask questions if there is a need for clarity. When appropriate, staff should apologize for any perceived or actual error. Finally, ensure the guest that you are going to assist with the problem and proceed to do so or seek the necessary assistance to do so. Also, the restaurant manager should be informed of the problem regardless if staff is able to resolve the issue or not.

In the event that a guest’s problem is not resolvable by immediate staff, the problem should be directed to the manager or immediate supervisor. In this instance, staff is responsible with providing managers with all the details so that an informed decision and course of action can be determined. The one thing you do not want to have happen is to frustrate the guest further by having them repeatedly explain the problem.

Nevertheless, managers should be completely aware of all problems and complaints that occur in the restaurant. In this way, a restaurant manager can ensure that guests receive a level of satisfactory resolution. Managers should follow up any guest complaint with an apology from management. In addition, the problem should be noted or logged so that it will not be repeated by other personnel.

In fact, it is a really good idea for a restaurant manager to maintain guest service logs that track problems and resolutions. This is also a good way to make sure that when a guest who experiences a problem returns, that the establishment pays a little special attention to them. This is also a good way to show guests special recognition as well.

A restaurant manager, if they remain active on the floor and visible, will be able to provide staff and guests with additional guest service support. In fact, by being attentive, managers can often head off a problem before it occurs. A detailed restaurant SOP will go a long way to ensure that guest service concerns are efficiently and effectively addresses.