We work where the guests are already spending

Bali, Indonesia

Bali

Bali has one of the densest concentrations of independent boutique properties anywhere in the world, and one of the most competitive F&B scenes to sit inside. Your guests have a hundred excellent places to eat within a short ride, which makes on-property capture the whole game.

Phuket, Koh Samui, Krabi & Bangkok

Thailand

Thailand runs the full spread, from 40-key island properties to large Phuket resorts, and the F&B opportunity looks different at each end. What they share is a guest who arrived on a package or an OTA rate and whose in-stay spend nobody is managing.

Da Nang, Hoi An, Phu Quoc & Nha Trang

Vietnam

Vietnam has been building resort capacity faster than it has been building F&B operating capability. Properties are frequently newer and better designed than their menus and service standards, which makes the upside unusually clean.

Maldives

Maldives

The Maldives is the most captive F&B environment on earth. One island, one operator, no alternative. That should make it the easiest revenue-per-guest market to run, and in practice the captivity creates its own problems.

Riviera Maya, Tulum, Los Cabos & Mexico City

Mexico

Mexico's boutique resort market sits in an unusual position: high rates, design-led properties, sophisticated guests, and F&B operations that frequently have not caught up with the room product.

Santorini, Mykonos, Crete & the Ionian

Greece

Greek boutique properties run one of the most compressed seasons in Europe, which changes the entire economics of F&B. When the operating window is five months, every week of a badly structured menu is a meaningful share of the year.

Mallorca, Ibiza, Costa Brava & Andalusia

Spain

Spain has the most mature independent boutique hotel market in the Mediterranean, and the highest F&B expectations to match. Guests here will happily spend — they will also walk to somewhere better without hesitating.

Algarve, Lisbon, Comporta & Madeira

Portugal

Portugal has been moving upmarket faster than almost anywhere in Europe, and F&B is where that transition is least complete. Properties have repositioned; a lot of restaurants have not followed.