HiHiltonlton


Food & beverage A spirited stay


There was a time when hotel bars – iconic spots like Bemelmans or the American – were the place to drink and be seen. But with the huge proliferation of sophisticated cocktail bars beyond hotel foyers – to say nothing of a pandemic that made punters more health- conscious – hotel bars have struggled of late. Yet, working with the best bartenders and quality producers of wine and spirits, operators are prodding them back to life, using bars as a way of promoting a property’s wider identity along the way. Andrea Valentino talks to Scott Gingerich at IHG and Adam Crocini at Hilton to learn more.


32


Hotel Management International / www.hmi-online.com Hotel Management International / www.hmi-online.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53