Bishop Restaurant at Central Station, a Curio by Hilton
Memphis, Tennessee, USA
At Valor Hospitality Partners, passion for innovation and creativity in food and beverage are embedded in our DNA.
We believe the food and beverage offering at our hotels and resorts is not merely an amenity that needs to be provided to our guests, but rather an integral part of the overall guest experience. We don’t just build restaurants within the hotel, we design + curate a dining experience for guests and locals alike. We like to think of it as a restaurant that happens to have hotel rooms above.
Headed up by our VP of Food & Beverage and our VP of Culinary & Michelin Star Chef, quality is paramount, where we endeavor to use only fresh produce supplied from locally sourced providers and farmers. We believe that focusing on the quality of product, robust training programmes, and most important, encouraging creativity yields a successful food and beverage operation in every market. Our head of F&B training brings to life all our concepts and themes with the best service offerings!
Washington, DC, USA
The Lock at DoubleTree by Hilton Leeds City Centre,
All of our restaurants start with concept planning. We dig into historical studies, market trends, competition, psychographic analysis, and a demographic study – all to make sure we are bringing something new, fresh, and exciting to the community – not just the hotel.
We start with the concept and use that to influence the brand and design of the entire dining experience. Creating a complete F&B story that pulls together a cohesive property narrative outlining the customer journey, and is based on the research at concepting. From there we have our brand positioning, pillars, tone of voice, and visual identity to bring the restaurant to life through naming, logo development, menu design, collateral, signage, website, and even uniform selection.
Working with award-winning designers, we are able to bring that brand to fruition by obsessing over every detail in the design process. From chair styles and table shapes, to the flow of the restaurant, and the view of the bar from every angle – we want to bring diners an experience for their tastebuds and their eyes.
Store Street Exchange
at DoubleTree by Hilton
Manchester Piccadilly, United Kingdom
Ondine, Edinburgh, United Kingdom
We pride ourselves in our F&B operations, and will handle everything from days and hours of operation, seating layouts, room flow studies, and menu pricing and positioning.
The right equipment in a kitchen can make all the difference – we make sure our chefs have all of the tools and space they need to deliver the best meal and dining experience.
Once we have our operational planning and equipment in place, we spend an equal amount of time, if not more, on training and development of the staff. Each restaurant staff member participates in several mock service activities, is onboarded to the Valor F&B orientation and guidelines, and trained on steps of service for that restaurant. We also ensure there is training on food menu descriptions, beverage programme, and ongoing skill verification tests to guarantee we deliver a consistent and memorable experience.
Treating each individual F&B outlet as its own entity, we develop marketing strategies tailored to that specific outlet. Creating a multi-channel marketing strategy by launching a website, building a social media presence, and cross-selling the restaurants with the hotels.
Public Relations is key in launching a new restaurant, and we’ve figured out the ‘secret sauce’ and right mix of PR activities to drive diners to our tables instead of the competition.
The Valley Hotel, a Curio by Hilton
Homewood, Alabama, USA
Want to elevate your project’s food & beverage experience? Our culinary and operations team can help.