Hotel design | KRG Hospitality

Blueprint-style interior hotel design in the art style of cyberpunk

May 22, 2024by David Klemt David Klemt No Comments

Award-winning Products from HD Expo 2024

Award-winning Products from HD Expo 2024

by David Klemt

A design for a hotel in the world of Tron, apparently. Thank you, AI!

Congratulations to the fourteen winners across the thirteen 2024 Hospitality Design Awards categories, and each of this year’s incredible finalists.

As you’ll see while scrolling, these awards cover essentially everything you need to outfit a hotel, glampground, restaurant, or bar.

Looking for furniture? Check out the finalists and winners below. Standout flooring? Of course. Lighting, seating, textiles, and more? Just scroll, my friend.

For this list, I’ve included an Instagram (and in one case, LinkedIn) post from the category winner. Interestingly, there are two winners in the flooring category.

However, one of the finalists really stood out to me when I attended this year’s HD Expo. I think it will be a game-changer for our boutique hotel and lodge clients.

View this post on Instagram

A post shared by Functional Furnishings (@functionalfurnishings)

From Functional Furnishings—quite the apt moniker—comes the Armoire Kitchen. Not only is this item an innovative and attractive space-saving device, I think it would perform very well with wall beds.

Not to be confused with Murphy beds, wall beds flip up against the wall to save space. When flipped down, they could flank the Armoire Kitchen. Conversely, when flipped up and away to save space, the Armoire Kitchen doors should be able to open fully without interference from the wall beds.

Boutique hotel, motel, lodge, and glamping site operators looking to maximize space should look into this inventive item.

Accessories + Specialty Products

View this post on Instagram

A post shared by Samuelson Furniture (@samuelson_furniture)

Winner: BUILD WALLS by Samuelson Furniture

Runner-up: Armoire Kitchen from Functional Furnishings

Runner-up: Circa Bar Cart from Forbes Industeries

Bath

View this post on Instagram

A post shared by Native Trails Home (@nativetrails)

Winner: Winemaker Series from Native Trails

Runner-up: Allegro from Hastings Bath Collection

Runner-up: Mixed Metal Bath Accessories from WingIts

Casegoods + Furniture

View this post on Instagram

A post shared by OMET (@ometdesign)

Winner: Il Console from OMET

Runner-up: Cafe Collection from Fyrn

Runner-up: NRxTMH self-stabilizing table base from NOROCK

Custom Art + Installations

View this post on Instagram

A post shared by Beth Kamhi Artist (@beth_kamhi_artist)

Winner: Braids by Beth Kahmi from Kevin Barry Art Advisory

Runner-up: Art Installation at the Omni PGA Frisco Resort from Local Language

Runner-up: Chain Portrait from DAC Art Consulting

Runner-up: Feature Art Wall at the Waldorf Astoria Orlando from Art and Objects

Flooring

View this post on Instagram

A post shared by Nemo Tile + Stone (@nemotile)

Winner: Leon from Nemo Tile + Stone

View this post on Instagram

A post shared by Brintons Americas (@brintonsamericas)

Winner: Wanderwell from Brintons

Runner-up: Invictus Series from Arizona Tile

Lighting

View this post on Instagram

A post shared by LedsC4 (@leds_c4)

Winner: Tubs Modular from LedsC4

Runner-up: Avalon from CTO Lighting

Runner-up: Baton Reader LED from Astro Lighting

Runner-up: PushUp Pro Zafferano America

Outdoor Furnishings

View this post on Instagram

A post shared by Azzurro Living (@azzurroliving)

Winner: Cozumel Club Chair by Brandon Kershner from Azzurro Living

Runner-up: Milano Lounge Chair from Paulduan Creations Inc.

Runner-up: Nit from Bover Barcelona

Runner-up: Wave Chaise Lounge by Brandon Kershner from Azzurro Living

Seating

View this post on Instagram

A post shared by DesignByThem (@designbythem)

Winner: Twill by Gibson Karlo from DesignByThem

Runner-up: Avila Dining Chair from Charter Furniture

Runner-up: Bao from HBF

Runner-up: Skald Lounge Chair from Blu Dot

Surfaces

View this post on Instagram

A post shared by AKDO (Slabs, Tiles & Mosaics) (@akdo_usa)

Winner: Pose by Defne Koz from AKDO

Runner-up: Botanicus by Allison Eden from AKDO

Runner-up: Dylan from Nemo Tile + Stone

Runner-up: Spectra from Emser Tile

Sustainable Solutions

View this post on Instagram

A post shared by bläanks (@blaankshospitality)

Winner: Honeycomb and Cane from bläanks

Runner-up: Cork Furniture from Greenmood USA

Runner-up: Otratex from Fil Doux Textiles

Technology

Winner: Maestro from MODIO Guestroom Acoustic Control

Runner-up: FreePower for Countertop from FreePower

Textiles + Fabrics

View this post on Instagram

A post shared by United Fabrics (@unitedfabrics)

Winner: Chessie from United Fabrics

Runner-up: Currents: Sunbrella x David Rockwell Collection

Runner-up: The Finnegan Wool Collection from Momentum Textiles & Wallcovering

Runner-up: The Kimono Collection by Studio Twist

Wallcoverings

View this post on Instagram

A post shared by Maya Romanoff (@mayaromanoff)

Winner: Conduit from Maya Romanoff

Runner-up: Perfectly Plush from Phillip Jeffries

Runner-up: Tapestry from Calico Wallpaper

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign

May 8, 2024by David Klemt David Klemt No Comments

BUNNYFiSH: A Lesson in Collaboration

BUNNYFiSH: A Lesson in Collaboration

by David Klemt

Honestly, I’ve seen stranger things than a floating fish wearing bunny ears while living in Las Vegas.

Architect Craig Sean Palacios, co-founder of BUNNYFiSH studio in Las Vegas, told a compelling story about professional relationships during HD Expo 2024.

Palacios and his business partner worked closely with former Zappos CEO Tony Hsieh for a decade. Titled “Meaningful Collaboration: A Decade with Tony Hsieh,” the presentation was an interesting look into a unique client relationship.

When BUNNYFiSH studio first started, Palacios and Wichmann were working out of The Beat Coffeehouse. Interestingly, this space, located in Downtown Las Vegas, was an example of adaptive reuse architecture. The space was transformed from a quick-care medical center into a coffeehouse, with small exam rooms converted into small offices.

As Palacios recalls, he was wrapping up for the day about 14 years ago when someone popped their head into the BUNNYFiSH office. This person asked what Palacios was doing, and he answered that he was leaving for the day. Clarifying their question, the person inquired about BUNNYFiSH.

After explaining the studio’s overview and sharing some project details, Palacios was told the person would be back. Well, that person did return, and he had a few more people in tow. One of these people, as I’m sure you’ve guessed, was Hsieh.

Eventually, the group traveled from The Beat to the streets of Downtown Las Vegas, and through the doors of Hsieh’s apartment. Along with people milling about was a wall loaded with Post-It Notes. Written on these notes were words like “speakeasy” and “restaurant.” As an architect, Palacios instinctively began arranging the notes to create logical, cohesive concepts.

From there, Hsieh led Palacios to an empty lot, and asked what the architect would put there. Palacios saw a grocery store. Hsieh, a butterfly farm.

It was in that moment, said Palacios, that he began to understand Hsieh. After what was essentially an entire day with Hsieh, BUNNYFiSH studio, the Zappos CEO, and his team would go on to discuss architecture for several months.

Speaking the Same Language

During at least one conversation, Hsieh made the statement that he didn’t “speak architect.” And to this day, Palacios isn’t quite sure if that was a completely truthful claim.

However, he was told that no architect had ever really been able to make Hsieh happy up to that point. So, it appears that the two had found an effective method of communication, and Hsieh appeared happy to work with BUNNYFiSH studio.

That method did take time to develop, of course. Take, for instance, the transformation of a building in Downtown Las Vegas that Hsieh had acquired. When Palacios asked what Hsieh wanted, the latter told the former to “go to the W in Austin.”

That was the whole of the instruction.

So, with that as the entire brief, BUNNYFiSH went to the W in Austin. And, as Palacios explained, they did basically everything one could have done at the hotel at that time. Upon their return to Las Vegas, Palacios made the call to simply let Hsieh find him at The Beat when he was ready.

Sure enough, that’s what happened a few days later. Basically, Hsieh wanted BUNNYFiSH to transform his building into the W in Austin, in a way. When Inspire first opened, I visited the speakeasy—which required biometric access, I believe via a retinal scan—and I would later watch Hey, Bartender in the space’s theater/TED Talk area, hosted by Dushan Zaric, co-founder of Employees Only.

Making Things Happen

Hsieh would go on to work with BUNNYFiSH on more projects, large and small. In doing so, they would all transform the Downtown Las Vegas landscape and culture.

To provide one large-scale example, BUNNYFiSH took on the Gold Spike’s metamorphosis from old-school, outdated casino to nightlife, social, and event space. This is another concept with which I’m familiar, having hosted an event there with the Bar & Restaurant Expo team when the event was still known as Nightclub & Bar.

There was also a small downtown motel conversion. Since “nobody needs parking in Las Vegas,” the parking lot was ripped out and a six-hole putt-putt course was installed. Of course, it wasn’t that simple; each hole was a version of a world-famous counterpart.

Anyone who has spent time in Downtown Las Vegas will be familiar with another BUNNYFiSH-Hsieh collaboration: Container Park. However, it’s a dog park project that really encapsulates the real message within Palacios’ story.

Per the Las Vegas native, Hsieh was a part of most of the meetings between his team and BUNNYFiSH. From time to time, he’d pop his head into a meeting with a question or idea, but that was about it.

Well, during one meeting, Hsieh popped up and asked if it was possible to build the world’s largest functional fire hydrant. By now several years into the relationship, Palacios knew the answer: “Yes.”

As he explained, he had learned to not say no to Hsieh. That may paint the entrepreneur in a tyrannical light. That isn’t, however, what Palacios meant.

Asking Why

While some clients can accept hearing “no” after they’ve asked a question, others need more. They require a why.

Sure, that’s sometimes because a client is, to put it diplomatically, “particular.” But as Palacios learned over the course of a decade-long collaborative relationship with Hsieh, sometimes “why” is a tool.

That three-letter question can spark creativity. Creativity in getting around but not running afoul of building codes, creativity in material or site selection, creativity in bringing an idea into the physical world.

While “no” is, indeed, a complete sentence, in the context of developing a restaurant, bar, hotel, etc., it can be a project killer.

Further, once one side of a business relationship comes to understand how the other interprets a why, communication grows stronger. Instead of just a conversation-halting “no,” collaborators learn to anticipate. So, that “no” starts out as a, “No, we can’t/shouldn’t do it that way, here’s why, here’s our solution.”

That’s a far stronger and healthier way to communicate and work together.

Real-world Example

Let’s look at a BUNNYFiSH project in Reno, Nevada. Traditionally, a guest room has a desk. And, traditionally, you’d be told by a hotel executive that the desk is so guests can write letters.

Well…which guests are actually doing this? Why are hotels still putting the same desk designs in their rooms?

Those two questions led to a room design featuring a reinvented desk. The BUNNYFiSH desk design is now the standard for the hotel group.

However, that desk design update pales in comparison to another change Palacios suggested.

Why, Palacios asked, did this hotel need a conference space? And why not transform the space that would traditionally be a conference space into…a bocce bar. A very large bocce bar, at that.

As Palacios explained the moment he posed those questions to hotel executives (a.k.a. major BUNNYFiSH clients), he was first met with silence. But that silence eventually turned to belief in Palacios and BUNNYFiSH, and there is in fact a bocce bar where one would expect a conference space.

According to Palacios, the bar is generating more revenue than the client projected they’d see from the conference area.

Takeaways

Too many people forget that “relationship” is the operative word in “business relationship.”

Had BUNNYFiSH seen their burgeoning relationship with Hsieh as solely transactional, they would likely have been relegated to the same pile of architects that hadn’t managed to satisfy Hsieh.

However, all parties developed an understanding of one another. They learned how to communicate with one another, and the results were incredible.

Further, Palacios and BUNNYFiSH learned to adapt that communication style for future clients, again to wonderful results.

Hospitality is a people business. As some people like to say, most problems are people problems. Going further, people problems are often communication problems.

Learning how to communicate and collaborate can solve a multitude of problems, and help develop long-term relationships.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

March 5, 2024by David Klemt David Klemt No Comments

Creative Conversion: Adaptive Reuse

Creative Conversion: Adaptive Reuse Architecture

by David Klemt

Just taking a quick glance, I see covered outdoor seating, a cool front desk, and roll-up doors for an indoor-outside space.

There are several benefits to reusing an existing space and converting it into a bar or restaurant, including sustainability, and reenergizing a community.

This approach to design is called “adaptive reuse architecture.” A design layperson would likely call it “repurposing.”

As the term implies, this design methodology focuses on using an existing building in a new, modern way. It’s a beneficial approach to design and architecture in large part because new construction is so resource heavy.

Proponents of adaptive reuse architecture point to a given project’s lower carbon footprint, energy conservation, sustainability, and lower construction costs. However, there’s more to it than just reduced costs (attractive to owners and investors) and lower impact on the environment.

There are buildings that lie dormant across the US, Canada, and other countries that hold special places in communities’ hearts. Revitalizing these spaces can do wonders for lifting people’s spirits, preserving heritage while developing culture and community in a new way.

Finally, in my eyes, it’s honorable to allow a space to once again serve the community, albeit in a different way. A space that once provided a crucial service to an area—employment, resources, a communal space, shelter—can now serve as a place to nourish the body and mind through food, drink, and social interaction.

When considering a site (which should also be accompanied by a feasibility study), operators should look at locations that can help them do what neighborhood restaurants and bars have historically done best: serve as cornerstones for their communities.

Vinsetta Garage

One of the most popular approaches to reusing spaces for restaurants is repurposing service stations.

Maybe its American nostalgia, maybe it’s America’s love for the open road. Or, maybe it’s that there are so many service stations in disrepair throughout the country.

Of course, when considering a former gas station, service station, or automotive repair shop, one must consider the costs of making the space food- and people-safe. After all, oil, fuel, and other harmful substances were present in significant amounts over the years. That said, abatement is absolutely feasible as long as a realistic budget is in place.

At any rate, one great example of service station reuse is Vinsetta Garage. This concept in particular keeps a landmark alive: the restaurant lives inside the oldest garage east of the Mississippi. The garage survived for more than 90 years before closing its doors.

Of particular note is the team behind Vinsetta Garage, Union Joints. Reuse appears to be Union Joints’ raison d’être. Along with this garage, the group has reused a fire hall, a church, and a lumber mill. They’ve even repurposed a Hooters. (We can argue whether second- or third-generation restaurant spaces are adaptive reuse some other time.)

To my knowledge, Union Joints has never repeated a concept, owing greatly to their dedication to giving landmark buildings new life.

View this post on Instagram

A post shared by Vinsetta Garage (@vinsettagarage)

The Jane

What a transformation this space has undergone.

Once a military hospital chapel, The Jane counts among its accolades two Michelin Stars, multiple appearances on the World’s 50 Best Restaurants list, and was described as the world’s most beautiful restaurant at the 2015 Restaurants & Bar Design Awards.

The kitchen resides where the altar once stood, and themes of good and evil, and life and death, can be found throughout the space. This is truly a high-concept reuse of a space.

View this post on Instagram

A post shared by The Jane Antwerp (@thejaneantwerp)

Hoogan et Beaufort

When people consider adaptive reuse, many likely think of repurposing factories.

They’re normally large, and often feature impressive floor-to-ceiling heights. And, unfortunately, they can be found abandoned or otherwise unused all over many countries.

Reusing such a space can revitalize an area, removing an eyesore from a community and making it functional once again. An upscale example of a reused and reimagined factory is Hoogan et Beaufort, a restaurant in Montréal, Québec, Canada.

For nearly 100 years, the factory produced rail cars. The industrial space, with 28-foot-high ceilings, ceased production in 1992. Its doors were reopened by Chef Marc-André Jetté as a 70-seat restaurant in 2015.

View this post on Instagram

A post shared by Hoogan et Beaufort (@hooganetbeaufort)

HopSin Brewpub

This space is part of the Mag8 Craft Beer brewery in Colares, Portugal.

Formerly a tram station and post office, the building also houses HopSin, a brewpub.

As you can see in the post below, the flat roof of the building provides a fantastic outdoor area. Interestingly and conveniently, the tram that currently travels to Sintra stops right in front of HopSin.

View this post on Instagram

A post shared by HopSin Colares (@hopsin_colares)

Trinity Place

Located in New York City, Trinity Place reuses a bank vault. However, it’s not just any bank vault.

Diners have the opportunity to grab a bite and drink in a vault tied to industrialist and philanthropist Andrew Carnegie.

In partnership with New York Realty Bank, Carnegie commissioned the bank vault at the turn of the 20th century. And 120 years ago, it was said to be “the largest and strongest bank vault in the world.” It was so big that the building, the Trinity and US Realty Building, was built around and atop the vault in 1907.

Other than restoring it to use as an actual bank vault, what could one really do with this space? Well, two creative restaurateurs, Katie Connolly and Jason O’Brian restored the vault…and turned it into a bar and restaurant—complete with a 40-foot mahogany bar—in 2006.

View this post on Instagram

A post shared by Trinity Place Restaurant (@trinityplacenyc)

The Ordinary

Speaking of bank vaults, there’s a kitchen behind bank vault doors inside The Ordinary.

The team behind FIG, a James Beard Award-winning restaurant operating in Charleston, South Carolina. Also in Charleston, The Ordinary reuses a bank space.

The bank itself has quite a history. Interestingly, considering the focus of this article, the former bank stands on ground that was once a factory. However, that building was not reused; it was torn down to make way for Peoples-First National Bank, which opened for business in 1928.

Looking at that year, some of you may know what happened next. The Great Depression descended upon the world, and Peoples-First survived as best it could until closing its doors in 1933. Occupied for a time by a bakery, the building became Citizens & Southern National Bank in the 1940s, and operated as such for nearly 50 years.

Citizens & Southern National Bank became NationsBank at the start of the Nineties. Then, just before the turn of the century, the space transformed into a Bank of America branch. The bank closed in 2006.

In 2006, FIG’s owners bought the bank, reusing the space as best they could to reimagine and reopen it as a restaurant. The vault was, unfortunately, removed, but other elements of the former bank remain.

View this post on Instagram

A post shared by The Ordinary (@eattheordinary)

Image: Jason Mitrione on Unsplash

February 26, 2024by David Klemt David Klemt No Comments

This Design Prediction has Our Attention

This Restaurant Design Prediction has Our Attention

by David Klemt

All of Hospitality Design‘s recently revealed 2024 restaurant design predictions are compelling but one in particular really stood out to us.

That’s not to imply that the other predictions are “less than,” of course. Each trend prediction, put forth by highly regarded designers and architects, provides insight into the direction of restaurant design.

As an example, the image atop this article references one of the trend predictions Dala Al-Fuwaires. Per the House of Form owner and principal, retro design is experiencing “a fresh transformation.” In particular, according to Al-Fuwaires, designers are giving materials such as glass brick or block and dark wood tones a modern spin.

Another trend prediction comes from Larry Traxler, the senior vice president of global design at Hilton Hotels & Resorts. Traxler has said in the past that hotels aren’t “just hotels” anymore.

For 2024, he foresees foodie tourism driving significant changes to restaurant and hotel design. Speaking with Hospitality Design, Traxler points to “connection to the outdoors, farm-to-table concepts, biodynamic farming features, biophilia, and bold uses of color and art to create a memorable environment to connect with the food and culture where these hotels are located” as growing trends.

Another trend prediction involves restaurants and kitchens. Specifically, Gulla Jónsdóttir, the owner and principal of Atelier Gulla Jónsdóttir, believes we’ll see more open kitchens in 2024. As Jónsdóttir explains, this design feature creates a more engaging dining experience.

Ed Ng, the founder of AB Concept, has a simple but exciting trend prediction: more concepts embracing secret menus.

But there’s another 2024 prediction that really captured our attention.

Pop-up Collaborations

Operators who put in the time, energy, and strategy to develop buzz around their restaurant experience several benefits.

The most obvious, of course, are increases in traffic, revenue, and profits.

There’s also the recruitment benefit. A restaurant generating local and regional buzz will likely find it much easier to recruit new team members. That is, of course, if ownership and leadership are also generating positive word of mouth in the area.

However, there’s another perhaps lesser-known benefit of developing and operating a cool concept: opportunities to collaborate.

According to Dan Mazzarini, creative director and principal at BHDM Design, hotel groups will seek to partner with local restaurants (and bars, I assume) for pop-ups. These will be on hotel property and will help to provide guests a deeper sense of place during their visits. Another benefit will be locals viewing hotels that partner with independents in the area as respectful of the community.

Most KRG Hospitality clients are indies, regional concepts, and boutique hotels. Consequently, we find Mazzarini’s prediction to be the most captivating. However, each of these trend predictions seem likely to come to fruition.

Image: Ekaterina Astakhova on Pexels

February 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2024

5 Books to Read this Month: February 2024

by David Klemt

Our inspiring and informative February book selections will help you and your team transform your operations, business acumen, and F&B programming.

This month, we look at books covering an array of topics: design; learning to negotiate better; learning cocktail balance and build techniques; and finding your inner chef.

To review the book recommendations from January 2024, click here.

Let’s jump in!

Biophilic Design: The Theory, Science and Practice of Bringing Buildings to Life

This book was co-authored by the late Stephen R. Kellert, one of the developers of the biophilic design methodology. To learn more about biophilic design, click here. Then, pick up this book.

From Amazon: “This book offers a paradigm shift in how we design and build our buildings and our communities, one that recognizes that the positive experience of natural systems and processes in our buildings and constructed landscapes is critical to human health, performance, and well-being. Biophilic design is about humanity’s place in nature and the natural world’s place in human society, where mutuality, respect, and enriching relationships can and should exist at all levels and should emerge as the norm rather than the exception.”

The Cocktail Balance

Written by Stanislav Harcinik, The Cocktail Balance is about more than building cocktails. Readers will learn about the role senses play in cocktails and balance, along with presentation and service.

From thecocktailbalance.com: “My work isn’t focused solely on experienced bartenders, students are part of the target group. By including potential new bartenders, this book wishes to push the upcoming students into a broader, more creative mindset. The book itself is divided into 3 main sections – theory, practical part and legacy from the best bartenders in Slovakia. Theory, contains the basics and building blocks that allow the development of a professional approach, it also focuses on how to present yourself and how to take care of guests. Whereas in the practical section, readers will be able to learn to price a cocktail and to effectively go through a structured creative process. Other chapters also include gastrophysics and neurogastronomy. In other words how an aroma, a physical characteristics, a sound as well as visual stimulation affect the final flavour of a cocktail, and create a comprehensive and unforgettable experience for guests.”

Pick up your copy today.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Some bar professionals and guests like to understand the “why” behind what they consume. Why does this taste good? Why and how do certain processes affect spirits? Kevin Liu’s book answers these questions, and more. On top of that, there are 65 recipes to try.

From Amazon: “In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? These questions and more, answered inside.”

Order the paperback here.

The Forgotten Chef

Simply put, this book is intended to inspire younger generations to pursue cooking as a career. If you know someone who has an interest in cooking but hasn’t taken steps to become a chef, this is the book you should gift them.

From Amazon: “The book moves quickly through food stories, tips and techniques to inspire and ignite the passion of its targeted reader. Through anecdotal food related stories, the book covers important topics such as the right mindset for cooking success, quality over quantity, kitchen organization (mise en place), kitchen tools (the Dirty Thirty), the celebrity chef conundrum (why people get discouraged in their cooking journey), introduction to knife skills/care, cookbook basics, food preservation and safety and other fun chapters such as saving Grandma’s recipes from extinction, the lost art of sharing (food), and the new-old method of cooking, sous vide.”

Click here to order the paperback.

Getting to Yes: Negotiating Agreement Without Giving In

Everyone needs to know how to negotiate. It’s a valuable skill not just for business but for life in general. Getting to Yes is a how-to manual that teaches you the art of negotiation, a skill you’ll need to develop if you’re an entrepreneur, aspiring business owner, or professional looking to progress in their career. And, as I’ve already said, it will help you in situations you’ll find yourself in outside of business.

From Amazon: “Getting to Yes offers a proven, step-by-step strategy for coming to mutually acceptable agreements in every sort of conflict. Thoroughly updated and revised, it offers readers a straight- forward, universally applicable method for negotiating personal and professional disputes without getting angry-or getting taken.”

Get it today.

Image: Mikołaj on Unsplash

Overhead view of Parkroyal Collection Singapore

January 22, 2024by David Klemt David Klemt No Comments

Conscious Construction: Biophilic Design

Conscious Construction: Biophilic Design

by David Klemt

One term you’ll likely be hearing more of as 2024 progresses is “biophilic design,” the practice of connecting people and nature through building design.

This design methodology was developed in part by the late Stephen R. Kellert, professor emeritus at the Yale University School of Forestry and Environmental Studies.

While Kellert didn’t coin the term “biophilia,” he is credited with coining the phrase “biophilic design.” However, the two terms share an intrinsic connection.

The biophilia hypothesis was first presented by psychoanalyst Erich Fromm in the 1960s. Simply put, the idea is that humans have an inherent drive to pursue connections with nature. Edward O. Wilson, a biologist, added to Fromm’s theory in the 1970s. Per Wilson, a key element of biophilia is “the rich, natural pleasure that comes from being surrounded by living organisms.”

In the 1980s, Kellert expanded on biophilia and applied it to design. Per Kellert and fellow biophilic design advocates, humans can experience a range of physical and psychological benefits when our living, work, and leisure spaces have a connection to nature.

According to biophilic design advocates, this methodology can reduce stress, affect mood positively, and improve cognitive performance, making us more productive. There are other benefits as well, of course.

When implemented with intention, biophilic spaces are sustainable; are capable of achieving significant energy efficiency; can reduce a building’s carbon footprint; and can even regulate temperature.

Clearly, this design approach speaks to a number of guest expectations and desires.

The Six Principles

There are, according to Kellert, two key aspects of biophilic design.

One over-arching aspect is organic. This is how shapes used in the design of a building connect people and nature.

The second aspect is place-based. As the term suggests, this is how design features connect a building to the local area in which it’s situated.

Within both the organic and place-based aspects or dimensions of biophilic design are six principles.

Environmental features, such as plants, natural materials, sunlight, water, and colors.

Natural shapes and forms that simulate natural forms. Think spirals, curves, arches, and other flowing design features. Put another way, biophilic design tries to limit 90-degree angles and straight lines.

Natural patterns and processes, which may seem, at first, to be the same as natural shapes and forms. However, these features resonate with our senses of sight, sound, smell, touch, and others.

Light and space, crucial to biophilic design, whether daylight, reflected, or diffused light. Designers who really go for it will come up with lighting programs that mimic how light changes throughout the day.

Place-based relationships, which helps a person develop a personal connection with a place.

Evolved human-nature relationships to evoke a range of reactions from humans in the space. This can be a desire to explore the space, or a feeling of safety and protection.

Examples

This article is just a crash course in biophilic design. Each of the above principles, for example, contains a number of key attributes.

So, let’s take a look at some examples of biophilic design in hospitality. The following hotels and restaurants should give you a clear understanding of this approach to design.

Parkroyal Collection Pickering

View this post on Instagram

A post shared by PARKROYAL COLLECTION Pickering (@parkroyalcollectionpickering)

To learn more about this amazing hotel, click here.

Fandi Mata

View this post on Instagram

A post shared by Fandi Mata (@fandimatabklyn)

Click here to learn more.

Café Lido

View this post on Instagram

A post shared by Mar Monte Hotel (@marmontehotel)

Learn and see more here.

The West Hollywood EDITION

View this post on Instagram

A post shared by The West Hollywood EDITION (@wehoedition)

To see more, click here.

Tsuki

View this post on Instagram

A post shared by TSUKI (@tsuki_pune)

Click here for more.

Image: Lester on Unsplash

Golden cocktail in Champagne flute on bar top

November 10, 2023by David Klemt David Klemt No Comments

The Pinnacle Guide Launches

New Global Bar Recognition System, the Pinnacle Guide, Launches

by David Klemt

Today’s the day that the passionate minds behind London Cocktail Week launch “the Michelin Guide” for bars, open to venues across the globe.

Open to submissions as of today, the Pinnacle Guide is open to any bar in the world. Compellingly and refreshingly, the Guide’s system intends to maximize transparency and minimize subjectivity.

Further, the process begins with the self-nomination of a venue. Truly, this is open to any bar, anywhere.

Two of the team’s founders are recent Bar Hacks podcast guests. On episode 105, Hannah Sharman-Cox and Siobhan Payne explain the Pinnacle Guide ahead of its launch today. You can listen to their episode below.

Dan Dove, owner and operator of Global Bartending, completes the Pinnacle Guide’s founder trio. Speaking of trios, Global Bartending’s areas of expertise are strategy, talent, and events.

I’m likely not the only person who has wondered why the Michelin Guide has yet to recognize bars. Now, I’m grateful they haven’t done so.

That’s not a dig at the Michelin Guide. However, the organization’s expertise is restaurants, not bars. It’s far more appropriate—and more credible—that passionate people dedicated to and enamored with bars are launching this recognition system and platform.

The Process

So, what are you in for when you nominate your bar? The process is quite straightforward.

Simply speaking, the

Front of house
Drinks program(me)
Look and feel
Staff
Operations
Community

Once someone who self-nominates their bar completes and submits their application, the anonymous review part of the process begins.

As this step’s phrasing suggests, anonymous reviewers will visit the venue. These reviewers could be industry professionals. They may be passionate, educated consumers whose opinions are valued and trusted.

Either way, they’ll have been vetted, tested, and completed the Pinnacle Guide Reviewer Training Programme.

For even more information, click this link. You’ll find a series of the Pinnacle Guide Round Table Discussions recordings that dive deep into the system as well.

Interestingly, the founders of the Pinnacle Guide believe undergoing the self-nomination process may also help operators enhance or refine their operation:

“Beyond being a measure of excellence, this transparent and detailed approach is also designed to give venues pause for thought on where they may have room for improvement, with the ambition of elevating the industry by encouraging higher standards across the globe.”

Moreover, the Pinnacle Guide doesn’t pit operator against operator, team against team. Should a bar be recognized by the Guide, they’ll be awarded at least one PIN. A single PIN identifies a bar as Excellent. Two carries the Outstanding designation, and three means a venue is Exceptional.

Receiving a PIN doesn’t mean a bar has beaten out another venue to be recognized; that operation stands on its own as one of the best in the world.

View this post on Instagram

A post shared by The Pinnacle Guide (@thepinnacleguide)

Are You Ready?

Thousands of owners and operators—and the teams that bring their visions to life every day—deserve acknowledgement for meeting the demands this industry makes of them.

From empowering their teams and serving as the backbone of their communities to delivering world-class service and pairing unforgettable experiences with incredible, welcoming atmospheres, hospitality is chock-full of people whose daily contributions should be recognized.

So, to any operator anywhere in the world, if you believe your team has earned at least one Pinnacle Guide PIN, this is your day. However, carve out some time to truly sit with the application and consider your team and venue.

The Pinnacle Guide is a long time coming. Let’s give it the respect it deserves.

Image: Jakub Dziubak on Unsplash

June 12, 2023by David Klemt David Klemt No Comments

The 2023 HD Award Finalists and Winners

The 2023 HD Award Finalists and Winners

by David Klemt

As one would expect, the finalists and winners of the 2023 Hospitality Design Awards are a stunning collection of brands from which operators should pull inspiration.

Anyone looking for cutting-edge hospitality design would do well to look into each of the winners and finalists below.

The full list of award finalists and winners, and the architecture, interior design, and purchasing firms (along with owners and operators) can be found on the Hospitality Design website. Just click this link for the full details.

For our past coverage of the HD Expo, please click here.

View into The Lobby inside ACE Hotel Sydney, which offers craft cocktails and small plates.

Lifestyle Hotel

Winner

Ace Hotel Sydney (Sydney, New South Wales, Australia)

Architecture Firm: Bates Smart, Melbourne
Interior Design Firm: Flack Studio (hotel), Melbourne
Owner: Golden Age Group
Operator: Ace Hotel Group
Purchasing Firm: Marques Interior Services

Finalists

Canoe Place Inn & Cottages (Hampton Bays, New York)

Our Habitas San Miguel (San Miguel de Allende, Guanajuato, Mexico)

Sisan·Shuanglang Hotel (DaLi, YunNan, China)

Fan Woods Hotel (Zhangjiakou City, Hebei Province, China)

Lifestyle Hotel Public Space

Winner

The Tampa EDITION

Architecture and Interior Design Firms: Morris Adjmi Architects, and ISC Design Studio, New York
Owner: Strategic Property Partners
Operator: Marriott International
Purchasing Firm: The Parker Company

Finalists

Ace Hotel Sydney (Sydney, New South Wales, Australia)

The Standard (Hua Hin, Thailand)

Luxury Hotel

Winner

The Londoner (London, England) United Kingdom)

Architecture Firm: Woods Bagot, London
Interior Design Firm: Yabu Pushelberg, New York and Toronto
Owner and Operator: Edwardian Hotels London

Finalists

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Kimpton Bamboo Grove Suzhou (Suzhou, Jiangsu, China)

Luxury Hotel Public Space

Winner

The Madrona (Healdsburg, California)

Architecture Firm: Strening Architects, Santa Rosa, California
Interior Design Firm: Jay Jeffers, San Francisco
Owners: Jay Jeffers, Kyle Jeffers, and investors
Operator: Mosaic Hotel Group
Purchasing Firm: Summa International

Finalists

The Madrid EDITION (Madrid, Spain)

Pillows Maurits at the Park (Amsterdam, Netherlands)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Upscale Hotel

Winner

Six Senses Rome (Rome, Italy)

Architecture and Interior Design Firm: Patricia Urquiola Design, Milan
Owner: Six Senses

Finalists

HAY boutique hotel & SPA by Edem Family (Bukovel, Ukraine)

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Belmonte Hotel Krynica Zdrój (Krynica-Zdrój, Poland)

Upscale Hotel Public Space

Winner

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Architecture Firm: Buro Ole Scheeren, Bangkok
Interior Design Firms: The Standard in-house design team, New York; Hayon Studio, Valencia, Spain; and Studio Freehand, Bangkok
Owner and Purchasing Firm: King Power
Operator: Standard International

Finalists

Thompson Buckhead (Atlanta, Georgia, USA)

The Royal (Picton, Ontario, Canada)

Midscale Hotel

Winner

Ace Hotel Toronto (Toronto, Ontario, Canada)

Architecture Firm: Shim-Sutcliffe Architects, Toronto
Interior Design Firm: Atelier Ace, New York
Owners: Alterra, B-right, Finer Space Corporation, Prowinko, and Zinc Developments
Operator: Ace Hotel Group
Purchasing Firm: Benjamin West

Finalists

High Country Motor Lodge (Flagstaff, Arizona, USA)

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Hotel Indigo Jiuzhai (Sichuan, China)

Midscale Hotel Public Space

Winner

Ace Hotel Toronto (Toronto, Ontario, Canada)

Architecture Firm: Shim-Sutcliffe Architects, Toronto
Interior Design Firm: Atelier Ace, New York
Owners: Alterra, B-right, Finer Space Corporation, Prowinko, and Zinc Developments
Operator: Ace Hotel Group
Purchasing Firm: Benjamin West

Finalists

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Crystal Orange Hotel Shanghai Pudong Lujiazui (Shanghai, China)

High Country Motor Lodge (Flagstaff, Arizona, USA)

Select Service Hotel

Winner

The Beach Motel (Southampton, Ontario, Canada)

Architecture, Interior Design, and Purchasing Firm: Common Good Studio, Toronto
Owner: DASA Properties

Finalists

Hotel Tupelo (Tupelo, Mississippi, USA)

The Shàng | Artyzen Qiantan Shanghai (Shanghai, China)

Select Service Hotel Public Space

Winner

Hotel Tupelo (Tupelo, Mississippi, USA)

Architecture Firm: Sarah Newton Architect, Hattiesburg, Mississippi
Owner and Interior Design Firm: The Thrash Group, Dallas
Operator: Tandem Hospitality Management
Purchasing Firm: J Desterbecq & Associates

Finalist

The Beach Motel (Southampton, Ontario, Canada)

Resort

Winner

Naviva, A Four Seasons Resort (Punta Mita, Nayarit, Mexico)

Architecture and Interior Design Firm: Luxury Frontiers
Owner: Four Seasons Hotels and Resorts

Finalists

Etéreo, Auberge Resorts Collection (Riviera Maya, Quintana Roo, Mexico)

Centara Reserve Samui (Koh Samui, Thailand)

Lodges + Camps

Winner

AutoCamp Joshua Tree (Joshua Tree, California, USA)

Architecture Firm: HKS, San Francisco
Interior Design Firm: Narrative Design Studio, San Francisco
Owner and Operator: AutoCamp
Purchasing Firm: Benjamin West

Finalists

AutoCamp Catskills (Saugerties, New York)

Getaway Outdoor Suites (Ottawa, Illinois)

Restorations, Transformations + Conversions

Winner

Tin Building by Jean-Georges (New York, New York)

Architecture Firm: Cass Calder Smith, New York
Interior Design Firm: Roman and Williams Buildings and Interiors, New York
Owner: Howard Hughes Corporation
Purchasing Firm: Summa International

Finalists

Aman New York (New York, New York)

Virgin Hotels Edinburgh (Edinburgh, Scotland, United Kingdom)

Casa Cody (Palm Springs, California, USA)

Ace Hotel Sydney (Sydney, New South Wales, Australia)

New Brand Launch

Winner

Blue Iris by Life House (Nantucket, Massachusetts, USA)

Architecture Firm: Emeritus, Austin
Owner: Blue Flag Partners
Operator, Interior Design, and Purchasing Firm: Life House

Finalists

Revo Munich (München, Germany)

The Julius (Prague, Czech Republic)

Sweetbee Café + Bar (Brooklyn, New York, USA)

Event Space

Winner

Seattle Convention Center Summit Building (Seattle, Washington, USA)

Architecture and Interior Design Firm: LMN Architects, Seattle
Owner: Seattle Convention Center

Finalists

The Madrona (Healdsburg, California)

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Hybrid Hospitality

Winner

Little Banchan Shop / Meju (Queens, New York, USA)

Architecture Firm: David K. UH, New York
Interior Design Firm: CRÈME, Brooklyn, New York
Owner: Chef Hooni Kim

Finalists

Capital One Hybrid Bank and Café (New York, New York, USA)

Changsha Fundolandπ (Changsha, Hunan, China)

Beyond Hospitality

Winner

The Water Drop Library (Shuangyue Bay, Huizhou City, Guangdong, China)

Architecture and Interior Design Firm: 3andwich Design / He Wei Studio, Beijing
Owner: Huizhou Shuangyue Bay Real Estate Investment and Development Co., Ltd.

Finalists

The Africa Centre (London, England, United Kingdom)

Aqua Foro Pool Club at Piazza Alta (Philadelphia, Pennsylvania, USA)

Wellness + Wellbeing

Winner

Paste Dental (Toronto, Ontario, Canada)

Interior Design Firm: Studio Author, Toronto
Owner: Dr Derek Chung

Finalists

Naviva, A Four Seasons Resort (Punta Mita, Nayarit, Mexico)

Dundas Square Barbers (Toronto, Ontario, Canada)

Sustainable

Winners

Chleo (Kingston, New York, USA)

Interior Design Firm: Islyn Studio, Brooklyn, New York
Owners: Hope and Charles Mathews
Purchasing Firm: Wagner Hamill

Six Senses Rome (Rome, Italy)

Architecture and Interior Design Firm: Patricia Urquiola Design, Milan
Owner: Six Senses

Finalists

Villa Le Blanc Gran Meliá (Sant Tomàs, Illes Balears, Spain)

1 Hotel Nashville (Nashville, Tennessee, USA)

Guestrooms

Winner

Centara Reserve Samui (Koh Samui, Thailand)

Architecture Firm: Begray, Bangkok
Interior Design Firm: AvroKO, Bangkok
Owner, Operator, and Purchasing Firm: Centara Hotels & Resorts

Finalists

Central Hotel Macau (Macau, China)

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Suites

Winner

Venice Simplon Orient Express (Vienna, Austria; Budapest, Hungary; and Prague, Czech Republic)

Interior Design Firm: Wimberly Interiors, London
Owner: Belmond

Finalists

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Sands Premier Suite, Marina Bay Sands (Singapore)

Casual Restaurant

Winner

Great White – Melrose (West Hollywood, California, USA)

Architecture Firm: Natalie Kazanjian Architect, Los Angeles
Interior Design Firm: Great White Partners in partnership with Buca Studios, Los Angeles
Owner, Operator, and Purchasing Firm: Great White Partners

Finalists

Marcus at Baha Mar (Nassau, Bahamas)

MOVA (Dnipro, Ukraine)

Good Ground Tavern at Canoe Place Inn & Cottages (Hampton Bays, New York, USA)

Shikigiku Japanese Restaurant (IFC Mall) – Café & Bar Area (Hong Kong)

Upscale Restaurant

Winner

Oiji Mi (New York, New York, USA)

Architecture Firm: David Bucovy Architect, New York
Interior Design Firm: AvroKO, New York
Owner: Oiji Hospitality

Finalists

Amal (Miami, Florida, USA)

53 (New York, New York, USA)

Terra (Lviv, Ukraine)

Bar, Club + Lounge

Winner

Andra Hem (Philadelphia, Pennsylvania, USA)

Architecture Firm: Stokes Architecture + Design, Philadelphia
Interior Design Firm: Ghislaine Viñas, New York
Owner: Paige West

Finalists

Punch Room (Tampa, Florida, USA)

Ritz Bar (Paris, France)

Bar Cima (New York, New York, USA)

Gair (Brooklyn, New York, USA)

Equipment Room (Austin, Texas, USA)

Visual Identity

Winner

Saint June at the Ritz-Carlton, Grand Cayman (Grand Cayman, Cayman Islands, Greater Antilles)

Branding and Interior Design Firm: Goodrich, New York
Owner: Dart
Operator: The Ritz-Carlton Hotel Company
Purchasing Firm: The Parker Company

Finalists

Zou Zou’s and Chez Zou (New York, New York, USA)

Uniforms at the Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Orto (Belfast, Ireland, United Kingdom)

Student

Winner

Sarah Choudhary, New York School of Interior Design: Hotel Cirque (Montréal, Québec, Canada)

Finalists

Bryann Brophy, Brittany Noble, Olivia Fletcher, and Hannah Randall, Iowa State University: Hotel Rina (Rome, Italy)

Hsiang-Ting Huang, School of Visual Arts, New York: A Transitional Place of Love (New York, New York, USA)

Images courtesy of ACE Hotel Sydney

April 12, 2023by David Klemt David Klemt No Comments

Tips from Tipps on Cool Concepts

Tips from Tipps on Building a Cool Concept

by David Klemt

It’s true that “cool” is difficult to define, and yet as amorphous a concept as it can be, we can create a vibe that embodies this important design element.

Some people have an innate understanding of the cool factor. They can identify it, design for it, and reënvision it. However, even these people can’t always explain the concept of cool.

To repurpose a 1964 quote from Supreme Court Justice Potter Stewart, “I know it when I see it.” And to paraphrase that quote, many of us would say we know cool “when we experience it.”

Of course, I can say that the KRG Hospitality team knows cool and develops concepts around this nebulous design concept. But that wouldn’t be cool; if you call yourself cool, you’re not. It’s sort of like attempting to give yourself a nickname—it really doesn’t work. (When I was in the Air Force I witnessed what happened to a few brand-new F16 trainees who tried to give themselves their own call signs. The results? Yikes.)

So, I’m going to share some helpful thoughts on this topic from a friend of KRG. Invictus Hospitality co-founder Michael Tipps, who knows cool when he sees and feels it.

Importantly, he and his team can also design for it. During the 2023 Bar & Restaurant Expo in Las Vegas last month he shared his thoughts on this idea to a room full of operators and leadership team members.

To check out some of the cool concepts in the Invictus portfolio, click here. For the KRG portfolio gallery, follow this link.

So, You Wanna be Cool…

With very few exceptions, most people thinking about their dream restaurant, bar, nightclub, eatertainment concept, or hotel don’t want to embody the antithesis of cool. In fact, I’ll say that if someone does design an “uncool” concept purposely and does so successfully…it’s cool.

That said, here’s an important tip from Tipps on developing a cool concept: “If your bar or restaurant is epic, it will attract everyone.”

However, that doesn’t mean designing a place that attempts to make everyone happy. Instead, consider your target guests—groups of people you and your partners understand, ideally—and design for them.

Nailing your concept for your target guests will attract other groups. And before anyone says that sounds exclusionary, that’s not what Tipps or I are talking about. Listen to anyone from the KRG Hospitality and Invictus Hospitality teams speak and you’ll know making any guest feel unwelcome isn’t on the menu.

Instead, consider the longstanding maxim that you can’t please everyone. Hence, focusing on your target guests to pull the threads tighter during the concept development phase.

Another key consideration when trying to nail down the cool factor? Differentiation.

“If everyone is used to westerns, somebody wants an action movie,” says Tipps. In other words, in a market saturated by one or two types of concepts, there are people dying for something different.

So, develop your dream concept with the idea of delivering something different in mind.

Stay True

This isn’t exactly a hot take but at the end of the day, all restaurants serve food. All bars serve drinks. All hotels provide rooms.

In other words, people can go anywhere for at least decent food and drink, and a place to sleep. The differentiators that separate one concept from another are atmosphere, service, and culture. Those three elements (along with some others) define a particular brand.

When your dream concept is on paper and you’re ready to make it a brick-and-mortar reality, you must stay true to it. Using the KRG process as an example, our feasibility studies, concept development plans, and business plans combine to form our Roadmap to Success. This is a document hundreds of pages long that’s unique to every client and concept we develop.

Once that deliverable is in your hand, it’s crucial to stay true. Or, as Tipps said at BRE in March, “You have to remain steadfast and focused on your concept.”

Designing a cool concept can take you into deep, uncharted waters in your chosen market. The voice telling you that you need to rein things in can be a loud, nagging one. Learn to quiet that panicking voice.

It can be daunting to design something you think is cool. You may find yourself asking if anyone would even want this “cool” concept.

Well, an unfiltered Tipps suggests you consider your answer to the following question: “How do people know what they want if they haven’t fucking seen it?”

You can build the next Applebee’s, Chili’s or Fridays. Or you can build something unique that will set a new standard in a market. And that’s not a knock against those chain restaurants—they’re successful on a global scale. But if you don’t want to operate an Applebee’s, don’t design yourself one.

A Word on Rebranding

Owing to the pandemic, rebrands are, as Tipps says, ubiquitous. This makes sense as people’s perspectives are different now. Operators want to finally own their dream concept. Hospitality pros want to work for brands that share their values, and that they deem cool. Guests want to spend their time and money on brands with which they identify (and also deem cool).

“If somebody wants to rebrand, they probably should,” says Tipps.

According to Tipps, however, “a lot of people confuse a rebrand with a refresh.”

While new tables, chairs, and paint can feel like a huge change, that’s not a rebrand. While many guests appreciate a refresh, their relationship with the brand won’t change much.

So, if an operator doesn’t plan and execute a full rebrand carefully, Tipps says they need to temper their expectations for a measurable ROI.

Now, if you have ideas for a cool rebrand, planning is crucial. But that doesn’t just relate to knowing what you want. You need to have your new name, logo, colors, menus, and exterior and interior designs finalized, of course.

However, you need to plan for how long the rebrand will take. As an example, when Invictus last rebranded their own concept they planned for two months to prepare to shut down for a full week.

Your cool new concept and its cool new details? They cost money and, as importantly, they take time. Which, as we all know in this business, costs even more money when you’re shut down.

Now’s the time to move forward with your cool new concept. Don’t hesitate to take your first step toward owning the cool brand you’ve always really wanted. While you’re dreaming about your concept, someone else in your market is making theirs a reality.

Image courtesy of Invictus Hospitality

March 17, 2023by krghospitality krghospitality No Comments

KRG Hospitality now Serving Midwest Region

KRG Hospitality adds Midwest Region

KRG HOSPITALITY NOW SERVING MIDWEST REGION

Toronto-based hospitality industry consulting firm with offices throughout Canada and the USA now serving the Midwest through Chicago office.

CHICAGO, IL (March 17, 2023)—Today, KRG Hospitality announces the addition of the Midwest region of the US to their North American service area. The team will operate out of an office in Chicago, Illinois. However, the agency will serve Midwest markets outside of Chicago as well.

KRG is excited to announce their presence in the region and their ability to serve clients effectively. The agency will offer the full suite of their proven hospitality solutions, including: hourly consulting and coaching; complete feasibility studies, fully customized concept plans; in-depth, focused business plans; project support and management; food and/or drink menu development and consulting; and personalized F&B education.

“I was born in Chicago and first entered the hospitality industry in the Northwest Suburbs. I got my first taste of nightlife in Chicago’s incredible bar and nightclub scene,” says David Klemt, partner and director of business development of KRG Hospitality. “Those experiences shaped my entire hospitality career trajectory. It will be an honor to serve the great people of the Midwest and bring their hospitality visions to life.”

“2023 is turning into quite the growth year for KRG, with the addition of team members Kim Richardson and Jared Boller, and now an exciting new market,” says Doug Radkey, KRG Hospitality founder, president, and project manager. “We see great opportunity in the Midwest, not only in Chicago, but many of the surrounding regions. The food, beverage, and hotel scene is incredibly strong, and we’re open to the challenge of not only helping launch new hospitality brands but helping transform existing brands scale and be successful in the new era ahead.”

KRG is ready to work with clients of all experience levels in the Midwest. The consulting agency’s suite of solutions serve new operators looking to open their first concept and veterans seeking a rebrand or expansion. From independent pizzerias and QSRs to multi-unit regional chains and boutique hotels, and everything in between, the KRG team is eager to take client visions and transform them into brick-and-mortar realities.

To schedule an introductory call to learn how the KRG Hospitality team serves clients, please follow this link.

About KRG Hospitality

KRG Hospitality is a storied and respected agency with proven success over the past decade, delivering exceptional and award-winning concepts throughout a variety of markets found within Canada, the United States, and abroad since 2009. Specializing in startups, KRG is known for originality and innovation, rejecting cookie-cutter approaches to client projects. The agency provides clients with a clear framework tailored to their specific projects, helping to realize their vision for a scalable, sustainable, profitable, memorable, and consistent business. Learn more at KRGHospitality.com. Connect with KRG Hospitality and the Bar Hacks podcast on social: KRG Twitter, Bar Hacks Twitter, KRG Media Twitter, KRG LinkedIn.

Image: Tobias Brunner from Pixabay