The Peppers Dockland in Melbourne has merged its reception , bar , restaurant and meeting space into one open-plan area .
style chairs along with a large communal table offer space for guests to work and play . For those looking to sit for a meal , restaurant-style tables and seating at the kitchen bar are also available .
Power outlets , designed for guests to plug in and stay awhile , are located in almost every nook and cranny of The Allis – built into the king ’ s table downstairs and even in the large sofa upstairs , for example .
Big Brands jump , too Lobby social is not reserved for uber-hip brands like Soho House and Ace . Next year , Hilton Garden Inn will build upon its position in F & B by providing community areas featuring new F & B offerings , ranging from healthy or indulgent grab-and-go items , small plates , locally sourced food and craft beers . “ The offerings are designed to reduce owner costs , increase ROI and drive guest loyalty while appealing to today ’ s traveler ,” says John Greenleaf , global head of Hilton Garden Inn .
At Hilton ’ s emerging economy Tru by Hilton brand , the lobby is the F & B space . In its lobby Hive experience , the “ Eat ” zone provides flexible seating to allows guests to enjoy the complimentary breakfast , coffee or tea or purchase treats , drinks and light
meals from the market . Bar chairs at the community table provide further alternative dining seating . The “ Top It ” breakfast bar offers 30 sweet and savory items , ranging from customized bagels , donuts , Greek yogurt and oatmeal .
“ The new reality is that many consumers now prefer to eat in more casual and social environments ,” says Jonathan Wilson , vice president , product innovation and brand services at Hilton . “ They want to eat at times that work for their schedules ( often outside of traditional meal periods ), they want to multitask and accomplish other tasks , and they want to be in a lively environment .”
Wilson uses Tru by Hilton as an example : “ We ’ ve designed the brand itself around this new social and casual proposition . Tru ’ s lobby area will function as a social hub where guests can gather , eat , drink , work and play , removing the need to reserve space for a dining-only facility . Coined ‘ The Hive ,’ this space is all about being able to socialize or be ‘ socially alone .’”
From an operational perspective , maintaining these casual food and beverage markets is not very different from traditional dining facilities , according to Wilson . “ We ’ re also developing these concepts with scalability and flexibility in mind , so owners can implement the option that makes sense for the location , guest traffic and lobby size ,” he adds .
Taking the lobby experience to an extreme is Surfers Paradise , Australia-based Mantra Group , whose Peppers Dockland in Melbourne has merged its reception , bar , restaurant and meeting space into one open-plan area ( the hotel bar is actually an extension of the reception desk ). The idea was to create a space befitting an urban , upmarket boutique Peppers CBD hotel .
Mantra Group designed an environment that seamlessly flows from the moment of entry and shares energy among its different elements . It creates a strong sense of welcome – guests are immediately greeted and invited to take a seat throughout their arrival and checkin . They can immerse themselves in the environment and watch the barista / food and beverage attendants in action .
The mixed-use Peppers space is accessible and outwardly social . At any one time , this area can be accommodating a business traveler working on a laptop or tablet , a group of friends relaxing over a meal , local office workers having a business meeting over coffee , or a couple
46 hotelsmag . com December 2016