Hotel F&B that wins over locals before guests

When a hotel opens a restaurant, the default instinct is to think about the guest. Paris Society, the food and beverage arm of Ennismore within the Accor group, flips the argument: F&B becomes a destination for locals, and the tourist eventually shows up by osmosis. The premise is simple to state and hard to execute: a space with its own identity that would work even if the hotel were empty.

Behind it is a clear business vision. Owners are chasing growth beyond the bedroom, and the restaurant is the fastest lever for recurring revenue, not just a result of occupancy. My take: many independent hotels are missing this mental shift. If your only customer sleeps in your bed, you are leaving money on the table next door.

The lesson is not to open a restaurant, it is to create a place the neighbor wants to return to. That means menu, hours, and atmosphere designed for the street, not for the passport. Paris Society proves that when locals buy the concept, guests perceive it as authentic. And in this business, that is priceless.