notitur.com September 1, 2026
HotelesPublished September 1, 20261 min read

Hotel F&B that wins over locals before guests

JSBy Joan SanzCurated by Joan Sanz. · September 1, 2026 · Follow on LinkedIn
Voice reading · ~1 min

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 occupancyOccupancyOccupancy is the percentage of rooms sold out of those available over a period. It is one of the three basic metrics alongside ADR and RevPAR. On its own it says little, because filling the hotel by giving rooms away.... 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.

Quick questions

What is Paris Society and who owns it?
It is the restaurant division of Ennismore, part of the Accor group. They create hotel restaurants and bars with their own identity, designed to attract local crowds.
Why should a hotel attract locals to its restaurant?
It diversifies revenue beyond occupancy. A regular local fills tables on weekdays and makes the space a destination. Guests sense that authenticity and value their stay more.
What strategy does Paris Society use for its bars?
They design spaces with a strong identity that do not depend on hotel guests. It is like running an independent restaurant inside the hotel, competing with the local dining scene.
Is this F&B strategy only for big luxury hotels?
No. The logic applies to any hotel with a dining space. The scale changes, but the principle remains: create a place locals want to visit even if they are not staying.
What does running a local-first F&B operation involve?
It requires broader hours, competitive menus, and marketing aimed at the city rather than the guest. It also means accepting the restaurant has its own life, with demand peaks that don't always match hotel occupancy.

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