A shift in the “all day” dining concept
Almost every hotel management company brand has specific guidelines regarding the design of all-day dining concepts. Usually, the size of the all-day dining outlet is proportionate to the number of rooms; therefore, a hotel with a greater number of keys will have a larger all-day dining area. In addition, the greater the number of rooms, the greater the linear length of 'buffet offering' is required to support those rooms. This can ultimately result in the space being underutilized, which in turn, leads to a potential revenue loss should the area be used for other purposes.
By Yung Dang and Duncan Fraser-Smith