What we renovate · Food & Beverage
Closing the Restaurant Has a Price
Renovating a hotel outlet means closing it, and the hotel still has to feed its guests while it is shut.
Key count, the scope you are facing, and your occupancy pattern. Those three tell us whether the program is achievable.
Occupied
Guests are inside the building while we work
Per key
The number that decides whether the project works
Shoulder
Florida seasonality dictates the program
Licensed
General contractor, licensed in the state of Florida
Breakfast does not stop
A hotel with a contracted breakfast offer cannot simply close the restaurant. Somewhere else has to serve it — a function room, a marquee, a temporary arrangement — and that alternative has a cost and a quality that guests will notice and mention. It is part of the renovation budget whether or not anybody put it there.
Kitchen dependency is the constraint that most often changes the plan. If the main kitchen serves room service, banqueting and a second outlet as well as the restaurant, it cannot close — which means the renovation happens around a working kitchen or the hotel loses far more than one outlet.
What has to be resolved
- Where breakfast happens while the outlet is closed.
- Whether the kitchen serves other outlets and cannot close.
- Grease, exhaust and interceptor work, which is disruptive.
- Whether closure can align with the low season.
- Lost outlet revenue for the duration.
Costing the interim operation
Somewhere else has to serve breakfast, and that arrangement has a cost: the space, the equipment, the additional labor to run a service in a room not designed for it, and the difference in what guests experience.
It belongs in the project budget rather than in operations, because it exists solely because of the construction. Leaving it out does not remove it; it just means it surprises somebody later.
How we handle it
- 01Plan the interim food and beverage operation with the hotel.
- 02Sequence kitchen work to minimize the closure.
- 03Handle exhaust, grease and drainage properly, not quickly.
- 04Align closure with the lowest occupancy window available.
- 05Reopen on the agreed date, because bookings depend on it.
Put the interim breakfast arrangement in the project budget from the start. It is a real cost that reliably appears, and pretending it belongs to operations rather than to the renovation just means it surprises somebody later.
Said plainly
Where we stop
If the kitchen serves room service and other outlets, it may not be able to close at all. That constrains the scope severely and it should be established before the design, not after.
FAQ
Common questions
- Where does breakfast go?
- Somewhere planned in advance, and that arrangement belongs in the project budget.
- Can the kitchen close?
- Only if it does not serve other outlets and room service. Establish that before design.
- When should we close an outlet?
- The lowest occupancy window available. In Florida that is predictable.
- Is lost revenue part of the cost?
- Yes, and it should be in the appraisal from the start.
The reality
The Property Improvement Plan
hotel PIP property improvement plan brand cost
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Displaced Revenue
hotel renovation displaced rooms revenue loss
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Florida Seasonality
florida hotel renovation season timing shoulder
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Cost Per Key
hotel renovation cost per key benchmark
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The Reopening Date
hotel renovation reopening date bookings
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Next step
Find out what is actually wrong with it.
An inspection, photographs of what we found, and a written scope. If the honest answer is that it can wait another season, that is the answer you will get.