Tantalising the tastebuds!
The Plymouth Rock Café is one of the F&B outlets at Holiday World & Splashin’ Safari (Image courtesy Holiday World & Splashin’ Safari)
Should parks go down the ‘DIY’ route when it comes to F&B operations or bring in outside contractors to take care of this aspect of the business? Andrew Mellor discusses the options with worldwide operators
The Billabong Restaurant can be found at Australia’s Dreamworld (Image courtesy Dreamworld)
THE question of whether or not parks should operate their own F&B outlets or bring in outside suppliers or well-known brands is one that often rears its head. It’s a topic that’s been debated many times and continues to be at venues of all types and size. Popular, high street brands, for example, provide park
guests with a distinct element of comfort – basically they know what to expect and will probably also have in mind the sort of price they will be paying – while in-house operations can be something of an unknown quantity, unless of course you are a regular visitor to a particular park. But does the park visitor want what he/she can get
on any high street or in any retail park? Surely a visit to a theme park is an experience that takes you into another ‘world’ so eating and drinking new and different
40 InterPark September–October 2011
things in very different environments is all part of the experience. Out sourced operations also, naturally, take the matter
out of the park owner’s hands, leaving them with one less aspect of the operation to think about, although ‘doing your own thing’ enables the operator to offer maybe a wider choice, something different and products priced and delivered exactly how they wish, not to mention having full control over the overall service provided. So what’s the answer? What’s the best way to deliver F&B
products and services to park guests in a way that ensures this vital revenue stream is maximised and everyone is happy? “We’ve reduced the number of high street brands in our
parks in favour of our own new developments,” explained Gary Henderson, Merlin Entertainments Group F&B
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