How Kimpton Hotels & Restaurants Continue to Innovate In the Boutique Hotel Space

In this episode of On Foodable, Paul Barron is at the Winter Fancy Food Show in San Francisco. Barron sits down with George Morrone, Director of Culinary Development for Kimpton Hotels & Restaurants, to talk about how this boutique hotel chain builds out independent restaurants; what they look for in specialty food, and tips on recruiting employees, among other topics.

“What drew me to the Kimpton hotels was just this whole approach to every detail mattered, you know, from the hotel side to the food and beverage side, which is usually where, in hospitality… that’s where it separates,” said Paul Barron. “If it’s going to break down, it’s going to break down at the restaurant.”

Morrone replied that the reason why Kimpton Hotels places such high importance on the food and beverage side of their business, as well, is because the late Bill Kimpton, boutique hotel developer, had a great passion for both sides of hospitality and instilled this philosophy to his employees early on.

George Morrone, a trained chef who is now focusing on guiding the growth and development of future culinary talent, as well as, the menu for Kimpton’s 70+ restaurants and bars, has turned to hiring from within when it comes to promoting executive chefs for new Kimpton concepts.

“What we’ve looked at and we’ve been successful with it is grooming the number twos and promoting them as we grow as a company and that way they already know our philosophies, financially how we operate,” says Morrone. “So, it’s been a successful formula for us.”

To learn more about what other factors set Kimpton Hotels and Restaurants apart in the hospitality space, check out the video above!

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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How Employers Can Recruit Gen Z Workers

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Move over millennials, the Gen Z population is ready to join the workforce.

This group is expected to soon have the greatest buying power and already makes up 25 percent of the population.

Besides becoming targeted buyers, these young adults born between the mid-1990s and late 2000s are looking for jobs.

The restaurant industry has always offered opportunities to young adults, many of which looking for their first jobs.

But with a low employment rate, this means there's lot of competition in the labor market and it has been difficult for restaurants, especially fast food chains, to hire and retain staff. There are more job openings than people to fill them.

It's more important than ever to make sure your business or restaurant is an attractive opportunity to potential employees.

So how can you attract these tech-savvy Gen Z individuals to apply to work at your restaurant?

Make sure your platforms are user-friendly and that you offer multiple communication channels.

"Having seamless and usable software is particularly important as 60 percent of Gen Z indicated that they won’t use an app or website if it is too slow," writes "Entrepreneur." "They also prioritize the ability to access information and people instantly, and expect cross-functional teamwork."

Besides staying up to date with the latest technology platforms, it's important to also make a good first impression during the interview process.

"Gen Z wants employers that are collaborative, honest and involved in their community, and it's important to make sure that the candidate experience convinces applicants that they do want to work at your company," writes "Entrepreneur."

Also, being clear about expectations and follow-up with candidates to give them updates on the position even if they didn't get the job. This shows you respect their time.

Read more tips about how to recruit Gen Z workers at "Entrepreneur" now.

On a recent episode of The Barron Report Live, Host Paul Barron discusses how Gen Z is migrating away from traditional media outlets in droves.

Watch this video to learn how this population is changing digital landscape.