Kiawah Island (S.C.) Golf Resort will be introducing new restaurant concepts in three of its dining outlets in February 2009. The resort also plans to more clearly define established concepts in each of its other nine outlets.

The three new restaurant concepts at the resort will include a steakhouse featuring a variety of signature dishes of steaks and chops; an authentic Italian gathering place specializing in classic cuisine from all regions of Italy; and a modern American restaurant featuring twists on seasonal seafood selections. The other resort restaurants will enhance their menus to support their original dining concepts. These will include a wide range of menu themes such as Carolina Lowcountry cuisine, casual clubhouse fare, and a tropical poolside café.

The new concepts are the result of extensive industry research and a comprehensive guest survey conducted earlier this year. “Five years after the opening of The Sanctuary [the resort’s luxury 255-room hotel and spa], we felt that it was time to do a wide-ranging review of our entire food and beverage philosophy,” explains Roger Warren, President of Kiawah Island Golf Resort. “We analyzed our outlet’s pricing and menu diversity for both the Sanctuary restaurants and the resort’s other dining outlets. As part of this, we examined our local competitive set, as well as the F&B operations of eight comparable resorts from across the country.

“Most importantly, we conducted a comprehensive survey of a cross-section of resort guests who had visited in the past year,” Warren continues. “[The survey] was designed to get honest feedback on the strengths and weaknesses of the resort’s food and beverage operation, as well as how we could improve it. We learned that our dining choices over the years had melded into similar menus and similar options, and what guests were really looking for was variety.”

In addition to a wider variety of restaurant themes, menu pricing will also be more clearly defined, to give resort guests a better understanding of the cost profiles associated with each dining option on the property.

“Since the late-90s, we’ve made a concerted effort to become the number-one resort in the country, if not the world,” Warren says.  “We’ve upgraded our golf courses and clubhouses, opened The Sanctuary, and provided our staff with extensive service training.  These restaurant concept changes are just the next step in serving our guests’ needs.”