Boundary Bar and Grille at the Fairmont Southampton |
Looking back on the process , Aarts says they could have taken a deeper dive into food trends in resort ’ s feeder markets . “ So if a large part of our business comes in from New York , then keeping food trends in those markets in mind as well helps us accommodate to our clientele ,” he says , adding that working with fisherman and farmers on the island is an increasing factor . So , when ’ s the next refresh ? “ People are always looking for something new ,” Aarts says . “ It ’ s very important that you continue to challenge the concept in terms of , is this truly as good as it can be ? Is this truly 100 % what our guests are looking for ?” |
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be another point of conflict between beauty and function . “ The atmosphere is the overall thing we care about ,” Joehnk says : Better to install a charming table than one that ’ s easy to clean . “ Housekeeping is not the main issue in a restaurant .”
Human interaction , though , should be , Heksch says , when hotel customers check in at a stand-up lobby terminal and check out in the cab to the airport .
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“ It ’ s not so much about the product we sell , it ’ s how you feel in the space ,” he says . Ambience , service , décor , music , lighting . It ’ s also the bartender in the corner shaking up a martini , the server ’ s loving description of the farm where the cheese is sourced . “ Those are the points that we have less and less of in a hotel today , and that ’ s why it ’ s key to keep them and refine them and stay on top of them ,” he says . |
QUICKFIX |
NOM NOM , W MONTREAL , CANADA The most recent F & B re-concepting by Pure Grey , a design company owned by Marriott International , was a quick turnaround job : an 18-month popup restaurant in the W Montreal Hotel called Nom Nom that allowed the hotel to operate an F & B outlet while waiting for regulatory approval on Pure Grey ’ s permanent concept . Originally Ê . A . T ., which offered French and seafood cuisines in an artsy , edgy environment , Nom Nom combines Cambodian , Taiwanese and French tastes . |