Hospitality operations are often a secondary component of a larger development.  Employee dining, foodservice concessions in sport & recreation centres, catering operations in cultural venues all play an important role in the overall visitor experience.  Yet all too often, these components are not viewed as an integral element of the project.

We have worked with a wide range of clients in both the public and private sectors to help identify the foodservice, meeting, conference and back of house facilities required to meet their goals for financial return and user satisfaction. 

Through stakeholder consultation, benchmarking and best practices, we identify the most effective approach to capitalize on opportunities for enhanced financial performance and user satisfaction.  Physical plant requirements, including spatial needs, traffic flows and capital budgets, are identified to allow the project designers to integrate hospitality and foodservice operations into the overall project.