Among these three minds we gleaned four of the most important considerations an hotelier should keep in mind for a successful grab-and-go operation and examples of how these professionals have used those concepts.
We all know first impressions have a lasting impact, whether you’re entering a restaurant, arriving at an awards reception, experiencing a conference’s afternoon break, or attending a welcome breakfast.
Riviera 31, the sophisticated cocktail bar lounge at Sofitel Los Angeles at Beverly Hills, launched its new look on May 31 with a luxurious remodel of style and offer. The redesign accentuate Riviera 31’s sultry space that combines the opulence of the French Riviera with the modern refinement of California design, to create an ideal space for fortified live music and performances as well as seasonal cocktails and cuisine
Alex Taylor, Kimpton’s senior VP of restaurants and bars, has been with the brand for just over two years, but he’s a longtime observer of Kimpton’s groundbreaking restaurant ventures and their impact on the hotel industry over the past 35 years.
Since Rye opened two years ago, it’s already among the top-three highest-grossing restaurants in Interstate’s portfolio of 85 and helped the Raleigh Marriott City Center win Interstate’s 2016 F&B Operation of the Year.