I was on assignment last week in San Francisco, visiting the Embassy Suites San Francisco Airport Waterfront hotel. It's not your typical airport property, in that it has beautiful, unobstructed views of the Bay, with just a walking/biking/jogging path between the hotel and the water.
We'll have a story in an upcoming issue of Hotel F&B about that property's successful Tap & Tavern concept--created by the hotel's owner, FelCor Lodging Trust and their VP of F&B, Don Falgoust. While I was there though, Falgoust showed me what used to be the property's three-meal restaurant, which is now their most desirable and profitable meeting/event space.
It's a common-sense conversion with far better use of the waterfront views, and a smarter way to bolster the bottom line. It's also a great reminder to always be assessing your property to maximize your F&B and event space revenues--that work is never finished. Here are some before/after photos: