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cabrales

Impact of Hotel Guests/ Fashionability

2 posts in this topic

I'd appreciate learning your estimate of the proportion of diners at Heartbeat that are guests at the W, and how hotel guests' ordering patterns and reactions to your cuisine might differ from those of other diners. Also, do you perceive that the cuisine preferences of American hotel guests may differ from hotel guests visiting from other countries? :wink:

Separately, younger clients may go to the W for drinks/hanging out. Does that affect the diners visiting Heartbeat?

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The proportion depends on the meal period. Breakfast is around 70-80% hotel guests. Lunch is about 30% hotel guests and dinner fluctuates between 10-40% depending on whether the groups in the hotel have planned meal functions or not.

On younger clients: Great question. Most of our diners are 35 years of age or older. Some like the youthful atmosphere and some do not. We don't see many of the younger clientele because they are there to drink, not to eat. The club-like atmosphere of the lobby bar and the notoriety of the Whiskey Blue predominantly attract club-goers rather than diners.

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