Restaurant & Hospitality Consultants

Hotel Food: More Important than Thread Count?

A recent article by Chris Shott for asked the question “Can you really judge a hotel by its club sandwich?” We don’t know if the club sandwich is the benchmark, but we couldn’t agree more that hotels that offer a seamless food and beverage experience are not only giving guests something they want, but they are capitalizing on a valuable revenue opportunity. The article is definitely worth a read. (And not just because it mentions our close friends at Kimpton Hotels & Restaurants as pioneers in the area!)  Check it out.

Another good read from Star Chefs: Hotel Chefs That Make You Want to Stay Just a Little Bit Longer.

To add our two cents to the conversation here’s a few hotel food experiences we think are setting the bar high for hotels:

Ace Hotel New York’s lobby bar is a partnership with Chef April Bloomfield and features food from the Breslin kitchen and a rotating scheduled of curated DJs in the evening.

The Library Bar at The Nomad is a fully curated, two-level library offering light fare and finger foods, coffee, tea, wine, and cocktails.

The Nines in Portland is a ten for us with two phenomenal restaurants, Urban Farmer and Departures.

And, of course, we have to mention two of our own projects…

The Warwick San Francisco with Aveline and it’s sister bar, The European.

Frolik at The Motif in Seattle (A Destination Hotel) continues to draw crowds with both the food and drinks as well the original atmosphere.

What are your favorite hotel hotspots?  Drop us a note to let us know!

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