Food and Beverage Planning & Execution

It has been true for many decades that hotels and resorts generally do a poor job in restaurants and bars; guests don’t enjoy the experience and the hotels lose money. Think about the number of times in the past year you chose to eat or drink in a hotel restaurant or bar. For the times you did choose a hotel, it is likely the restaurant or bar was leased to a brand or local restaurant operator. Frankly, most developers and operators view food and beverage as a “necessary evil”. The Principals of Hartland Hotel Group started in the restaurant and club business together. They owned and managed one of the highest grossing nightclubs in the U.S. at the time. They recognize that in upscale hotels and especially in resort operations, the restaurants and bars can be a competitive advantage if conceived and operated right. Over the years, the Principals have won numerous awards for the food and beverage operations they created in their hotels. From best in the city to best in the state, to among the best in the U.S. or in the world. From magazines and organizations including Conde Nast, Travel and Leisure, James Beard, Mobile and AAA, Forbes and Business Week.