Global
Working with Fairmont Hotels and Resorts' corporate F&B leadership team, Think Hospitality developed global menu optimisation guidelines and a menu development process across a portfolio of over 90 properties, including 30 new openings.
The guidelines were grounded in research, experimentation and trials, leveraging behavioural science, psychologically-based pricing strategies, guest and occasion modelling, branding principles and advanced design techniques, honouring the diverse styles and cuisines across Fairmont venues.
The programme has been implemented globally across all Fairmont Hotels and Resorts properties, with an optional support service for the transition.
“We have partnered with Think Hospitality across multiple strategic projects and their approach remains genuinely unique in our industry. They combine a true understanding of luxury hotel F&B with commercially rigorous thinking, and—critically—they grasp the nuance of gaining buy-in from disparate groups of owners and property-level teams. That blend of insight, creativity and pragmatism is rare, and it’s what keeps us coming back.”Philip Mahoney, Global SVP of Food & Beverage, Fairmont Raffles
