Located in the basement of the Walker Hotel Tribeca, our July Roundtable took place at the hidden speakeasy, Saint Tuesday. We were hosted by Marc Ellert-Beck, Director of Food & Beverage at Bridgeton, and Peter Yeung, Managing Director of Walker Hotels. Discussion focused on leveraging food and beverage as a meaningful hotel amenity, meeting evolving guest expectations, thinking like a restaurateur rather than a hotelier, and developing multiple dining concepts at different levels that can stand on their own while complementing one another. After experiencing Saint Tuesday, attendees gathered upstairs at the Walker Rooftop for breakout conversations about liquor sales on the decline and creative ways we’ve seen driving attention and getting people to your bar.
Located in the basement of the Walker Hotel Tribeca, our July Roundtable took place at the hidden speakeasy, Saint Tuesday. We were hosted by Marc Ellert-Beck, Director of Food & Beverage at Bridgeton, and Peter Yeung, Managing Director of Walker Hotels. Discussion focused on leveraging food and beverage as a meaningful hotel amenity, meeting evolving guest expectations, thinking like a restaurateur rather than a hotelier, and developing multiple dining concepts at different levels that can stand on their own while complementing one another. After experiencing Saint Tuesday, attendees gathered upstairs at the Walker Rooftop for breakout conversations about liquor sales on the decline and creative ways we’ve seen driving attention and getting people to your bar.