Restaurant customersare dynamic not static and Hilton Worldwide knows it as well as anyone. Hilton recently completed survey of 22,000guest, owners and operators to learn how people eat at home could be leveragedinto how they would eat on the road.
Beth Scott, vicepresident of food and beverage for Hilton Worldwide concepts stated as a resultof the survey “we decided toreinvent the hotel dining model to better serve the needs, wants and lifestyleof our customers.” Scott then developed three new concepts that will debutaround the world in 2013. The conceptsare: Herb n’ Kitchen, Made Market and Brickstones Grill.
Each of the concepts is designed at addressing the fact that hotelguess spend less time in fine dining restaurants and are opting more and morefor quick and convenient items instead.
Herb n’ Kitchen, wasdeveloped for Hilton Hotels and Resorts it “infuses gourmet items into a retailexperience and gives guests a transparent view of the kitchen. Additionally,the self-service model offers hotels flexibility to transition from lunch todinner and may include a variety of options from a live-action station tomade-to-order or pre-made salads and sandwiches or the bar and barista zone,depending on location.”
Made Market, aconcept developed for DoubleTree by Hilton will be an “all-day eatery combinesthe ease of a market with the allure of a brick oven gastro pub. Made Marketwill offer fresh coffee and pastries to a pint of artisan beer it will have aready-2-eat or ready-2-go option.
BrickstonesGrill targeting Embassy Suites brand“offers a contemporary experience that seamlessly transitions cooked-to-orderbreakfast to a-la-carte for lunch or dinner…it will feature American dishes,served in single or family portions, created within the iconic brick pizzaoven, open pit grill and rotisserie. Againmany items will be available for room deliver or take-away.
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