Serving Up Success
Switched on park operators are upping their game to compete in the lucrative food and beverage market…
When Cofton Country Holidays in South Devon embarked on a major redevelopment of the leisure facilities on site, a key aim was to improve the restaurant and bar areas. Pic: Fruition Creative Services.
The UK’s restaurant scene has never been so appetising. In fact, a study by OpenTable found that the average British person spends over £4k on dining out each year – that’s a quarter of the average annual income. The study also revealed that Brits eat out 1.5 times on average per week and spend up to £53 per meal. We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.
Increasingly, all-day eating is becoming the norm. Set meal times are a thing of the past – people want to be able to grab a bite to eat at any time of the day in a casual and informal environment.
Many restaurant outlets are also stepping up their investment in the coffee market, driven by our thirst for coffee outside the home. Even fast-food operators are improving their offerings to get in on the highly lucrative coffee shop culture.
SWITCHED ON
Now switched on park owners are upping their game to compete in the increasingly competitive food and beverage market place. South West Holiday Parks has teamed up with an award-winning Devon restaurant business as part of an overhaul of its leisure facilities at Coast View Park.
The park, located in Shaldon, underwent a major refurbishment to make way for a brand new restaurant, pool, gym and spa facility. The new ODE&Co; restaurant opened earlier this summer and welcomes park guests as well as the general public. “The park wanted to move away from the traditional ‘hi-de-hi’ style holiday venue, to offer guests a more high-end lodge park with improved facilities,” explains Sales and Marketing Consultant Jim Gandon. “The new restaurant is one of the main elements of the renovation project and the response we have had since it opened has been amazing.”
Visitors to the 120-seat venue can enjoy sourdough pizza cooked in a wood-fired oven from an open kitchen and prepared with impeccably sourced ingredients including organic flour and 100% buffalo mozzarella from Laverstock farm in Hampshire. ODE&Co; also takes advantage of the fresh seafood available on its doorstep, serving local catch, crab, lobster and grills. Locally sourced beverages include craft ales from Two Beach Brewing Co, organic and bio dynamic wines, local ciders on draft and soft drinks.
“Catering facilities can really make or break a holiday park, that’s why South West Holiday Parks felt it was essential to get advice from the experts before investing in the new restaurant,” says Jim.
“The park’s location is a hotspot for tourists and Tim Bouget, owner of ODE, is a renowned chef, so it’s a perfect fit.” The restaurant has panoramic views of South Devon coast from the newly created inside and outside seating areas. The restaurant will also offer take away and delivery services using electric vehicles.
BALANCING ACT
We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.
It’s important to remember that the quality of the food needs to be reflected in the design and layout of the restaurant, to create the ultimate dining experience for customers. When Cofton Country Holidays in South Devon embarked on a major redevelopment of the leisure facilities on site, a key aim was to improve the restaurant and bar areas.
The park worked with design company Fruition Creative Services to create a welcoming environment for guests in the bar and carvery area on the ground floor and the breakfast server on the upper level.
“There are two elements to the design process that need to be addressed in all projects,” explains Mark Green, Director at Fruition Creative Services.
“What it looks like to attract customers and how it functions to ensure customers have nice time and come back or stay longer.
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