In the early stages of most hotel projects, developers and architects are looking for operational input, needs and requirements - long before an operator is chosen.
WE PROVIDE JUST THAT – UNIQUE YET HIGHLY PRACTICAL SOLUTIONS.
Beyond the practical, we develop the product positioning and creative content and assist with the selection of the management company.
In close coordination with the many parties involved, we translate thoughts, visions and ideas into reality, ensure that costs are controlled to maximize returns and that the interests of the owner come first and foremost.
Last but not least, BEYONDHOSPITALITY also fills the important role of bridging communication gaps between consultants and operators and facilitating the transition of projects from the planning phase to the operating phase – to ensure that the dream is executed as envisioned.
The creation of a hotel is an exciting and complex process that takes years and involves many experts. Owners and Developers are constantly interacting with Architects, Interior Designers, Kitchen planners, MEP Engineers, the hotel operators and countless other disciplines.
This planning process and interaction requires both time and hospitality expertise – both disciplines with potentially limited resources. We are your partner in the process, the "owners representative" that support your interest and vision.
We have created hotels of any size in the past: from a 50 loft, ultra-luxury hotel in Las Vegas (Skylofts at MGM Grand) to a 1 billion dollar casino in Macau (MGM Grand Macau) ...
For some reason, many people perceive the creation and operation of a restaurant an easy task, often based on the assumption that “we know restaurants, I have eaten in so many …”.
Well, unfortunately, the reality is not quite as simple and countless restaurants fail in the first year of operation.
We have recently been asked how many restaurants we have created in the last 20 years and we stopped counting when the number exceeded 100.
Restaurants and Bars are complex entities that require knowledge, passion, a great team, an in depth understanding of the market, customer needs, trends, functionality, marketing, positioning, branding, design, food, cooking, work-flows and countless other details.
We love restaurants and obsess over details – and are proud to have developed restaurants with world-class chefs such as Gaston Acurio, Joel Robuchon, Wolfgang Puck, Tom Colicchio and Michael Mina to name a few.