List of all articles filed under “fahrenheit-hospitality” category.
“This is our flagship property; it is a 30 bedroom, purely boutique business and hotel. It has the Rue 80 rooftop which is incredibly busy and is creating a huge following,” says Anthony Shishler, MD of Fahrenheit Hospitality.
“For our positioning at the moment, we are looking at diversifying our portfolio into estate management, short let management, service department management, resource management as well as beach management,” says Anthony Shishler, MD of Fahrenheit Hospitality.
“My perception of what is happening in the industry is that it is growing incredibly fast. I think it is almost growing too fast for the infrastructure to handle. I think that the population is demanding better quality hotels and the industry is starting to facilitate that,” says Anthony Shishler, MD of Fahrenheit Hospitality.
“I think the hospitality culture is definitely growing in West Africa. Every day it is growing a little bit more, you see it with the big international hotels that have come in, you see it with groups like Fahrenheit Hospitality that want to come and make it their own and build a brand that is home-grown but that has all of the planning and strategic knowledge of hospitality that you would maybe get with international brands,” says Claudine Roth, GM of Loft Fahrenheit.
“I was not here when it first opened but it was welcomed to a good opening because there was already a culture of guests who like the new Maison Fahrenheit and of course their design and style are very similar,” says Claudine Roth, GM of Loft Fahrenheit.
“Maison Fahrenheit and Fahrenheit Loft are very strong brands in the hospitality industry. If you want your pure lifestyle hotel, that would be Maison Fahrenheit. If you want your business traveller hotel that is discrete and quiet, that would be Fahrenheit Loft,” says Kemdy McErnest, Public Relations/Booking Agent at The McErnest Company.
“The strategy is very clear. The question is how do you push a hotel? What are the main things to sell the hotel or the main revenues of it that get the public’s attention? First of all we start with the ambience of the hotel, the ambience of the rooms and then of course the ambience of everything else at the hotel. It is a very cool vibe here,” says Kemdy McErnest, Public Relations/Booking Agent at The McErnest Company.
“Obviously there is a lot of attention to detail and consistency that goes behind that. Food and beverage (F&B) is probably where 80% of the revenue comes from. There has to be a consistent brand or product that we offer throughout the group,” says West Ngcwabe, Food & Beverages – Group Manager of Fahrenheit Hospitality.
“Food and beverage (F&B) is probably where 80% of the revenue comes from.”
“The strategy is to let people know that they are getting a different experience than they would do at other hotels.”
