Hilton Worldwide will roll out three new casual dining concepts next year within three different brands. The company surveyed 22,000 guests, owners, and operators, learning that the way people eat at home reflects their dining choices on the road. “As a result, we decided to reinvent the hotel dining model to better serve the needs, wants, and lifestyle of our customers,” says Beth Scott, vice president of food and beverage concepts, Hilton Worldwide.
The restaurants include:
Herb n’ Kitchen, slated for Hilton Hotels & Resorts, infuses gourmet items into a retail experience and gives guests a transparent view of the kitchen. The self-service model may include a variety of options from a live-action station to made-to-order or pre-made salads and sandwiches or the bar and barista zone, depending on location.
Created for DoubleTree by Hilton, Made Market combines the styles of a market with a brick-oven gastro pub. The first outlet will debut in January 2013 at the DoubleTree by Hilton Tulsa Downtown in Oklahoma.
Exclusive to the Embassy Suites brand, Brickstones Grill will feature quick dishes in an environment marked by an open display kitchen, along with surfaces built with quarried stone and reclaimed wood.
For more information, visit HiltonRestaurantConcepts.com.
