Hotel Bordeaux: 2024 HoReCa market led by visionary entrepreneurs investing in staff, quality food, and clear procedures

With an uncertain economic context, the HoReCa market could be destabilized in 2024. Thus, to resist and continue to develop, businesses in the field will have to overcome new investment barriers, approach to activity and mentality and to reach the level of quality required and expected by consumers, show the representatives of Hotel Bordeaux and the Stage restaurant, some of the main HoReCa businesses in Galati.

“The HoReCa market will give a serious exam in 2024, moving to the next level of quality in all aspects of the business – from food, services, and sanitation to employees, in which considerable investment is needed to attract and retain them. It is no longer enough for employees to prepare food and serve customers, but they must have an active role in customer satisfaction and loyalty, regardless of the restaurant’s positioning. Romanians expect quality, even if the place is exclusive or not. Romanians, when they go to a restaurant, want to live a perfect experience”, points out Ana Savin, owner of Hotel Bordeaux and the nice-dining restaurant Stage, a unique concept in Romania, and an important HoReCa entrepreneur in Galati.

Here is what will define the HoReCa market in 2024, according to entrepreneur Ana Savin:

1. Businesses will adopt clear procedures for sustainable success

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With a volatile economic environment, restaurant owners will take whatever steps are necessary to ensure their success in the marketplace. They will need to create clear procedures for each segment of their business and implement the highest standards of quality and service in every aspect of the business for lasting success.

2. Investments in talent and employee loyalty

Recruiting and retaining quality staff is critical in a competitive market, and restaurant and hotel owners who want to stand out positively will allocate sufficient resources to consistent recruitment campaigns, and retention of existing employees. A motivated and dedicated team contributes significantly to the customer experience and ultimately to the success of the restaurant.

3. Innovation in services and quality of preparations

In a world where customer expectations are increasingly complex and rapidly evolving, restaurants that want long-term success will become even more agile and innovative in 2024. Entrepreneurs will rely on innovation to adapt to existing customer preferences and they will maintain or even raise the standard of the dishes to attract and retain customers. The orientation towards farm products and local producers is likely to gain momentum in Romania as well, an aspect that will support local entrepreneurial development.

4. Sustainability, the ingredient that will make the difference

The emphasis on social responsibility is becoming more and more evident in business decisions in 2024, the year in which sustainability will become a supreme trend. HoReCa entrepreneurs recognize the importance of respect for the environment and community, which will lead to the development of more sustainable practices and building a positive reputation.

“For example, more and more restaurants in Bucharest are turning to an innovative concept of sustainability related to water, a concept that we want to implement in our restaurant as well. In principle, this concept involves the use of a special water device and reusable bottles, which means that we eliminate recycling while maintaining the freshness of the water offered to customers”, says Ana Savin, owner of Hotel Bordeaux and the fine-dining restaurant Stage, a unique concept in Romania, and an important HoReCa entrepreneur in Galati.

5. Focus on exclusive experiences in small towns

We know that Bucharest, Cluj, Constanța, Iaşi, and Timişoara are benchmark cities from the perspective of exclusive experiences offered to customers, but the HoReCa market is forced to improve and places will appear that will innovate and adapt new concepts. Galați, for example, stands out more and more in this segment, being a growing interest on the part of the inhabitants for outstanding culinary experiences.

“We, at Stage, have introduced and patented a new concept: nice dining. The idea is to combine delicious food with spectacular presentation and generous portions. This helped us, not only to differentiate ourselves but also to position ourselves as a top regional restaurant”, explains Ana Savin.

6. The HoReCa market is getting stronger

Overall, even if it could contract, the HoReCa market is becoming more solid thanks to its innovative approach, adaptation to technology, and commitment to sustainability. This promising development indicates significant opportunities for the development of the sector and provides consumers with enhanced and sustainable gastronomic experiences.

“The HoReCa industry will prosper despite the challenges. In the year 2024, we anticipate that the HoReCa market will experience a significant consolidation, becoming more solid than ever. Entrepreneurs in the industry are adopting innovative and quality-oriented strategies, transforming HoReCa into a robust and resilient sector”, concludes Ana Savin, owner of Hotel Bordeaux and the nice-dining restaurant Stage and an important entrepreneur in HoReCa in Galati.

Opened in 2015, Hotel Bordeaux has become one of the most important accommodation units in Galați, especially in the business segment, registering almost 3,000 guests from Romania and abroad to date.

The Stage restaurant, present on the top floor of the Bordeaux hotel, is the first nice-dining restaurant in Galați, a concept patented by the entrepreneur Ana Savin, thus contributing to the development of the regional market of exclusive restaurants.