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Explore We Took a Risk on Hotel F&B… 12 Weeks Later, Did It Pay Off? | Lomri at Foxhills with 3,889 views, 240 likes, and 3 comments. Experience the impact of this video content that has captured audience attention.

What happens when a luxury hotel stops trying to create a restaurant for everyone — and instead creates something with a bold point of view? 12 weeks after opening Lomri at The Manor House, Foxhills Hotel & Country Club in Surrey, we return to find out whether the strategy worked. Lomri is a distinctive Indian restaurant concept inspired by the journey of spices from the forts of India to the heart of Surrey. Rather than creating another conventional hotel restaurant, Foxhills took a bold approach to food, storytelling, atmosphere and the guest experience. But did it actually pay off? In this final film in our Foxhills opening series, Scot Turner, Founder of Auden Hospitality, returns to The Manor House to speak with the Foxhills team and discover what happened during the first 12 weeks. We explore: • Why Foxhills chose Indian cuisine • How storytelling became part of the dining experience • Why Lomri deliberately moves beyond familiar British interpretations of Indian food • How the team found the chef to bring the concept to life • Whether Foxhills members and hotel guests embraced the restaurant • What guests are saying about the experience • The results after 12 weeks of trading • Why hotel F&B consultants can play an important role in developing a successful concept • Why trying to please everyone can be the wrong strategy • What happens when a restaurant concept moves from a presentation deck into a real operating business As Marc Hayton, Managing Director of Foxhills, puts it: “Being bolder is more fun.” From Concept to Operating Restaurant Creating a restaurant concept is one thing. Seeing how real guests respond once the doors open is something completely different. The ambition behind Lomri was to create a restaurant that felt right for Foxhills while avoiding another predictable luxury hotel dining experience. Auden Hospitality worked alongside the Foxhills team throughout the project, providing: • Hotel F&B market research • Food & beverage strategy • Restaurant concept development • Guest experience development • Pre-opening planning and support The goal was not simply to refurbish a restaurant. It was to understand the market, define what The Manor House could become and create a distinctive F&B concept capable of attracting hotel guests, Foxhills members and the wider Surrey market. Chapters 00:00 The story behind Lomri 00:45 Back at Foxhills 12 weeks later 01:00 Why Foxhills chose Indian cuisine 01:19 Storytelling through food 01:47 Indian food and wine pairing 01:59 Finding the chef to bring Lomri to life 02:25 Why this isn't a typical Indian restaurant 03:10 The results after 12 weeks 03:38 Why an outside F&B consultant matters 03:54 Why you shouldn't try to please everyone 04:15 What are guests saying? 04:40 You can't order atmosphere on an app Visit Lomri & Foxhills Looking for an Indian restaurant in Surrey or planning a visit to Foxhills? Discover more about Lomri and Foxhills Hotel & Country Club: Foxhills: https://www.foxhills.co.uk/ Lomri: https://www.lomri.co.uk/ Rethinking Hotel Food & Beverage? Auden Hospitality works with hotel owners, developers and operators on hotel F&B strategy, market research, restaurant and bar concept development, operational performance and pre-opening support. We combine hotel experience with a restaurant operator mindset to help create food and beverage concepts that work for both the guest and the business. Find out more about Auden Hospitality: https://www.audenhospitality.com/ #AudenHospitality #Foxhills #Lomri #HotelFandB #HotelFoodAndBeverage #HotelRestaurant #IndianRestaurant #SurreyRestaurants #RestaurantConcept #RestaurantConceptDevelopment #FandBStrategy #HospitalityConsulting #HotelConsultant #RestaurantOpening #HotelManagement #HospitalityIndustry #RestaurantStrategy #FoodAndBeverage #LuxuryHospitality #IndianCuisine

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