News

Radisson SAS introduces new restaurant and bar offerings

26 Sep 2007 by Mark Caswell

Verre en VersRezidor’s Radisson SAS has announced two new food and beverage concepts to be
rolled out across the brand – Sure Bar and Brasserie de Verres en Vers. The
first examples of the new offerings can be seen at the recently opened Radisson
SAS Royal, in Dublin.

Radisson has worked in partnership with the
Gorgeous Group, a creative consultancy specialising in bars, brand and service
that has previously been responsible for projects with One and Only Resorts,
Intercontinental Hotels, The Dorchester, British Airways and Virgin
Atlantic.

Brasserie de Verres en Vers emphasises classic
French fare, with daily specials, signature dishes and a focus on fresh quality
produce, in “quietly glamorous and sedately cool surroundings”. Meanwhile Sure
Bar is a place to enjoy “simple, great quality gourmet bar food” – the bar at
the Dublin property has worked in partnership with Waterford Crystal to serve
many of its drinks in crystal glasses.

Marko Hytonen, vice president future openings and
corporate food and beverages said:

“Although rooms revenue is a crucial element to a
hotel’s financial success, passionately-managed bar and restaurant outlets are
certainly an asset and a contributing factor in a hotel’s overall profitability.
We are confident that these new bar and restaurant concepts will be well
received in the marketplace by our guests, current stakeholders and future
partners.”

The Brasserie de Verres en Vers concept is due to
be introduced at 24 Radisson SAS properties (including the forthcoming Radisson
SAS Waterfront Hotel in Jersey), while 17 hotels in the brand have been
earmarked for the Sure Bar rollout. The new concepts join the brand’s
established Felini Bar and Restaurant on offer at properties including the
Radisson SAS Belfast.

For reviews of the Radisson hotels in Dublin and
Belfast, see the July/August 2007 Irish Special edition of Business Traveller, and
for more information visit radissonsas.com.

Report by Mark
Caswell

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