The Caterer interview
“We just really want to get a stronghold in the city and get people remembering us”
Spain and I think over time, when the Chi- nese market starts to appear again, there will be more confidence in people popping from country to country.
How do you inject the personality you’ve spoken about into the hotel? We’re focusing a lot on our Motley food and beverage concept, where we offer brunch on Saturdays and Sundays, we well as events. We have a prime location and set-up, with great decor, and it’s a little bit out of the box for the Manchester market. We’re just off Spinning- fields and we really want to be part of that vibe and offer something unique for the area.
What’s your focus for the next 12 months? We want to get a stronghold in the city and have people remember us. We’re still a young brand in Manchester so we want to get the Yotel brand out there and have people real- ise what we offer. It’s the same with Motley: get the name out into the city and have people realise we’re fun, loud and colourful. We drive that through the teams and our offering – our cocktails and food are quite outrageous with some very Mancunian ele- ments, such as using Vimto in our Manches- ter tart dessert. We’re trying to use these trends with our own twists to be fun, loud and Insta- grammable – we want to be that place people
18 | The Caterer | 28 April 2023 Motley (and below and left)
remember. Motley means a mixture of colour and we try to bring that into every aspect of the business.
Where do you feel you sit in the market? We don’t see ourselves a budget brand. We are competing with the likes of Mama Shelter, the Hoxton, the Standard and Virgin hotels – and that’s where we want to be. We are offering people in that bracket something different through our decor and our setup. It’s not a case of regurgitating a chain, it is lively and loud and unique from city to city and Manchester is fitting that concept well.
How are the hotels individual to their location? Hotels in places like Miami have rooftop bars and Boston has a famous one called the Deck, which is very popular. It’s a concept that Yotel has, of every hotel having its own unique F&B offering.
How are you finding recruitment at the moment? Issues with recruitment are obviously not new and as we go through the year we will con- tinue to find new ways of employing and find- ing staff and preventing turnover, which has become a common trend within the industry. It’s infuriating and frustrating.
Yotel Manchester Deansgate
Location The corner of Deansgate and John Dalton Street, Manchester Room specifications VIP, First Class King, Premium King, King, Premium Twin, Compact General manager Laurence Whittle Food and beverage Motley Rooms 261 Average daily rate £97 Average length of stay 2.3 days
www.thecaterer.com
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PHOTOS: VIKTOR KERY
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