There are an increasing number of hotels seeking to outsource their F&B and concentrate their time on rooms. Paragon Hospitality is still a young business, with a focus on creating great customer experiences, and they are close to really making real breakthroughs as they are in discussions with clients across the UK and Europe. The one barrier holding them back is the pandemic which on a young company, hungry to grow, doubles their challenge. So how are they coping and adapting?
Paragon is operating at the famous Cavendish Hotel in London’s Mayfair and soon plan to open a site in Brighton, with four further operations planned for 2021.
What feedback are they hearing from market? How are clients responding and how are customer experiences changing?
The argument is that hotels will become a centre of strong collaborations between expert providers. Is this true?