In today’s climate, opening a new restaurant can be a bit of a gamble. But with some background market research and innovative thinking you could be backing a winning venture.
This is precisely what happened with Raymond Blanc’s French restaurant group Brasserie Blanc. This month sees the group open its first venue that’s within a four-star hotel in Bournemouth. The deal, facilitated by Restaurant Property sees Brasserie Blanc open the doors of its 20th restaurant on 26th June.
By thinking outside the box and opening a restaurant within a hotel, the group capitalises on the regular and steady stream of guests staying within steps of the venue, ensuring covers.
Brasserie Blanc opens the doors of its 20th restaurant on 26th June.
Across 3,500 square feet of Bournemouth’s Highcliff Marriott Hotel, with beautiful sighs of Poole Bay, the restaurant offers patrons 108 seats across four connected dining rooms, a 70-person bar along with added space for 42 on the terrace. This maximising of guest numbers stays true to Raymond Blanc’s motto of: “only a hermit should eat alone”.
The space’s décor features the brasseries’ trademark mural wallpaper along with reclaimed oak wood parquet floors, art-deco style lighting and a plush velvet Chesterfield, adding to the overall modern elegance of the dining area.
Brasserie Blanc’s chief executive Mark Derry said: “This is an exciting new phase for Brasserie Blanc’s development and this is an exciting opportunity for us to scale up and run full food and beverage for the 160-bedroom hotel.”
Open over seven days’ a week, the modern French-style cuisine is created by group executive chef Clive Fretwell.
The hotel’s guests can also experience the exquisite dishes and drinks from the comfort of their rooms thanks to room service.
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