The Suite Spot takes a visit to central Florida to go to the unimaginable AC Lodge Orlando Downtown, a part of the Kolter Hospitality portfolio. The Regional Director of Meals & Beverage at Kolter, Robert Mason, joins the Suite Spot to debate:
Seasonal Menus
F&B within the Visitor Expertise
How Kolter Hospitality is Shaping F&B
The Significance of a Social Presence for a Lodge Property
Make sure you tune in to catch the entire episode.
Ryan Embree:Welcome to Suite Spot, the place hoteliers verify in and we take a look at what’s trending in lodge advertising. I’m your host, Ryan Embree. Hi there everybody. Welcome to a different episode of The Suite Spot. That is your host, Ryan Embree, persevering with our sequence of the Suite Spot Street Journey into the summer season somewhat bit coming into the autumn. I’m right here with proper down the highway from our Journey Media Group headquarters, I-4. I do know you most likely hear that and suppose could be a great distance away. I-4 might be congested generally, however not too dangerous of a drive right here. We’re gonna speak about that at present. I’m right here with Robert Mason, Regional Director of Meals and Beverage at Kolter Hospitality. Robert, thanks a lot for becoming a member of the Suite Spot. Hey, thanks for having me. And we’re gonna discuss somewhat bit about your property at present. We’re gonna discuss quite a bit concerning the portfolio and your job right here because the Meals and Beverage Director, however I do need to get to, as it’s, custom right here on the Suite Spot, get to know somewhat bit about your background and what led you to Kolter Hospitality.
Robert Mason:Wow. So I’ve been 42 years in meals and beverage. It’s all I’ve ever finished. It’s all I do know. I began within the culinary aspect. I labored all the best way as much as government chef. I truly studied underneath a grasp chef in San Francisco Bay Space and, had a extremely enjoyable journey by means of culinary for about twenty years. And about 15 years in the past, I made the transition to the darkish aspect, as I say, bought into the entrance of home operations. and it’s been a terrific journey. Work introduced me to Orlando. In San Fransico, I used to be form of a small fish in an enormous pond, however right here I’m form of, was form of an enormous fish in a small pond, so to talk. Yeah, however Orlando has definitely grown and developed over the past 20 years that I’ve been right here. And simply having enjoyable. And this chance truly got here up proper in the midst of COVID. I got here from a a lot bigger property down in South Orlando. And the rationale I took this job was couple full first, , I like the corporate tradition. I preferred the truth that the Skybar had a lot to supply. I noticed the potential instantly. And it’s a smaller, simpler to handle form of factor ’trigger all the pieces’s in a single place versus an enormous sprawling resort with 15 shops and that form of factor. However I’ve stayed with the corporate as a result of I actually do get pleasure from all of the individuals I get to work with Sarah, I do know, , Sarah and John from our company workplace and Scott, our president, they simply do a beautiful job. They usually’re actually individuals first. We’re a extremely individuals first firm. So I imagine within the imaginative and prescient right here and that’s why I keep. It’s superior to listen to. And your story resonates coast to coast, however I feel it’s a real instance of hospitality professionalism. ’trigger it’s transferable abilities, proper? Yeah. You recognize, you’ll be able to work at a lodge, whether or not you’re in meals and beverage on one aspect of the nation, after which transfer all the best way to the opposite, aspect of the nation, like your story. And right here you’re in Orlando, earlier than we get to speak about your property and this stunning skybar that we’re in proper now,proper behind us, I 4 can throw a rock to the Kia Heart, Citrus Bowl proper over there. Orlando Metropolis Stadium. For people who aren’t acquainted, Robert, that could be listening to this podcast, paint an image of why that is simply the right intersection and site. You’ve bought your self a terrific location right here.
Robert Mason:We actually do. We actually do. So, , I all the time inform individuals we’re form of three totally different operations inside one. So in the course of the week we get a variety of the downtown enterprise individuals, a variety of the movers and shakers in downtown that come right here for joyful hour, Numerous celebrations. However then we transition on the weekend to essentially a sports activities venue earlier than video games, after video games when the magic are enjoying. We’re filled with magic followers. We’re form of the go-to spot for magic followers right here earlier than and after video games, particularly once they win. After which after all when there’s occasions, , subsequent week alone we’ve, I feel six live shows in seven days. And so once more, we’re form of the spot that folks wanna go to. They see the cutout of the constructing they usually go, wow, that’s actually cool up there. And so you can drive by and see that. So we’re proper form of on this intersection, the place we’re near all the pieces. Dr. Phillips is a block away. Kia Heart’s a block away. The soccer stadium’s two blocks away, so it’s simply form of proper in the midst of all that pleasure. And there’s extra to come back, I don’t know if , however downtown proper subsequent to the Kia Heart, they’re gonna construct a complete leisure venue. Numerous issues gonna be happening there. So downtown solely continues to develop. It’s humorous, mayor Buddy Dyer mentioned 10 years in the past that he was gonna make downtown an leisure vacation spot. And other people thought he was loopy. However now it’s truly coming to fruition.
Ryan Embree:It’s unimaginable. We see right here, we bought a live performance in just some hours right here on the intersection of I-4 and 408, but in addition the intersection of so many occasions, several types of vacationers. And right here on the AC Skybar, you actually get to get pleasure from all of it. And it’s actually cool as a result of I’ve seen through the years, I’ve been in Orlando resident now for nearly a decade now, you see, begin to see the skyline of Orlando. And this constructing is a part of that iconic skyline. When individuals do drawings or individuals take photographs, it’s very, very cool to see. However you additionally bought lots of people taking photos of this unimaginable view proper behind us. Discuss to us about this AC Skybar and what company simply completely love about it.
Robert Mason:So, clearly, you’ll be able to’t go mistaken with the view that we’ve. We get nice sundown views 12 months a yr. And generally, it’s humorous, we’ll be empty after which sundown’s 10 minutes away and folks will simply pile in and, and go alongside the glass to observe the sundown. And that’s a variety of instances what attracts individuals right here. However I feel what has continued to raise our enterprise and has continued to resonate with locals and our lodge company alike, isn’t just the good view. That’s nice. However it’s actually a bonus, proper? It’s our craft cocktail program that we’re so happy with. We’re so proud to announce that we’re 4 years in a row. We’ve been the primary rooftop bar in Orlando. So proceed to do this. Our meals program and our excellent service staff that simply continues to make our company really feel welcome and welcome them again.
Ryan Embree:Effectively, congratulations on these accolades. That’s tremendous thrilling to listen to. I used to be a little bit of issue of having the ability to get pleasure from a few of that meals and beverage and the hospitality that the AC Skybar had. Thanks for that. So beneficiant. And , it was completely wonderful. Received the steak sandwich and the banana quaint cocktail a part of a seasonal menu. We’re gonna speak about that in a minute. However Robert, we’ve had a variety of conversations with operations individuals, advertising individuals, hospitality leaders. A giant development that’s sticking with hospitality, particularly over the past 10 years, is the affect that meals and beverage has on the visitor expertise. Kolter Hospitality actually, actually focuses in on that. And also you’re an enormous, clearly an enormous a part of that. Share with us the way you carry creativity to that and the way it performs a job into the general visitor expertise.
Robert Mason:So I feel it’s actually a matter of involving the those that make it occur each day. I feel there’s a variety of totally different parts to it. Simply to form of digress somewhat bit. However , right here on the Sky Bar, one of many issues that’s made us profitable and that we’ve tried to now carry down a few of our different properties is this concept that lodge, eating places and bars usually really feel similar to that. They really feel like a lodge, restaurant and bar. And so after we put this collectively and we mentioned, what’s the imaginative and prescient for the Skybar? We didn’t wanna be one other lodge bar, one other lodge restaurant. We actually wished to have our personal identification. So it’s all the pieces from how we do our social media to having our personal web site. And a variety of instances individuals will present up right here they usually’ll say, wow, I didn’t even know this was in a lodge. Numerous instances individuals suppose, nicely, the lodge rooms will assist drive meals and beverage. We take a look at it the other means. We take a look at meals and beverage as a driver for the lodge rooms, and a variety of instances that’s what we see. And so, actually simply taking what we all know sells, proper? Staying on high of these developments, studying these periodicals, staying on high of what’s new, what’s sizzling, what’s popping out, what’s obtainable to us. And actually capturing that after which carrying that to our different motels and our different properties and permitting them to form of be skilled that and be uncovered to a few of that. And generally they’re not, proper. All of us get busy in operations. All of us get busy in day-to-day. Typically they’re not that stuff. Whereas myself and my counterpart Greg McGowan, we’re all the time that. We’re all the time speaking about new angles on how we will do issues and the way we will proceed to raise our meals and beverage expertise. And we’re simply on the tip of the iceberg. I’m so excited for what the following 5 years is gonna carry. As a result of actually our aim is to ascertain Kolter not solely as lodge locations, however to essentially set up us as meals and beverage locations that when individuals consider Kolter Hospitality, they consider not solely nice motels, however they consider a terrific meals and beverage expertise.
Ryan Embree:Effectively, you’re off to a terrific begin right here. Once more, recognitions awards. I might encourage all of my listeners to go take a look at the web site and menu. Discuss to us although. We all the time love listening to from the those that create this. We’re about to transition from summer season to fall, like I discussed earlier than. That’s an enormous time for you, proper? Particularly with a spot with the seasonal menu. Discuss us by means of that course of as a result of it’s somewhat bit extra attention-grabbing than simply saying, Hey, let’s return and flip a web page to what we did final yr.
Robert Mason:No, definitely not the case right here. And it’s one thing that’s been an evolving course of. I’m an enormous believer in getting individuals to purchase into what they’re doing, giving the those that should do it each day, a way of possession over it. Proper? And so that is one thing we began form of virtually advert hoc just a few years in the past the place we had a bar supervisor and he and I might sit down and brainstorm concerning the menu and we might discuss by means of what our seasonal menu was gonna seem like. After which I neglect who even considered the thought, however hey, why don’t we get a few of the bartenders concerned on this? Proper? And so we took a day and we arrange a bar upstairs. That’s how we used to do it. Within the previous days, we’d arrange a separate bar upstairs. Now we simply do it on the foyer bar and it has gained momentum, proper? As a result of what we discovered is that the entire staff, proper, all of our mixologists wanna be a part of that course of, proper? And so we definitely give some tips, we don’t wanna find yourself with 5 martinis on the menu, proper? However, it’s actually incorporating these flavors. So after we speak about fall, we’re speaking about issues like maple and recent herbs and smoked drinks and issues like that. Just a little extra bourbon ahead. And actually specializing in these issues and getting the staff serious about these issues. But in addition bringing in some issues which are new in the marketplace that, that possibly they haven’t been uncovered to earlier than. Bringing in a grapefruit, hibiscus tequila, bringing in some form of kitschy gadgets that possibly not everyone else is utilizing. We do what we name the sky excessive. I’m positive you noticed it final evening, proper? With the bubble on high of it. And after we began doing that, no one else was doing that. Now lots of people are doing that. So we’re all the time in search of that time of distinction, that signature drink, that signature dish that folks come again for many times. Now that mentioned, proper, similar to yearly at Starbucks. You’ll be able to depend on it. I look ahead to the day that pumpkin spice lattes come out as a result of there are particular issues which are fan favorites that folks come again right here. Now we have a terrific pumpkin spice espresso martini that we serve and we serve it within the fall. We could tweak it somewhat bit from yr to yr, however we additionally need to incorporate recent issues each single yr. And so what amazes me, and I’m simply so happy with our mixology staff, they’re so artistic, so passionate, they usually simply give you new concepts on a regular basis. And I’ve realized a lot from them. So it actually turns into a mutually useful course of and simply working with, such an impressive staff.
Ryan Embree:It’s such a superb thought, Robert, as a result of I feel you talked about possession on the very starting and getting individuals purchase into what have been the tradition right here. And for those who see that your drink was chosen to be on a seasonal menu, it’s a variety of satisfaction I’m positive in a few of these mixologists as a result of there’s a variety of effort that goes into that. And in addition it retains your company actually joyful. And even your patrons that, native patrons which may are available to see, Hey, what’s the, what’s the AC Skybar bought in retailer for us this season?
Robert Mason:It’s humorous that you must say that as a result of I simply had a pair individuals e-mail me this previous week, say, when is your fall menu popping out? What can we count on? And so, so it’s nice. And the opposite factor I simply wished to say actual fast was the staff will get collectively they usually do form of these brainstorming classes and analysis and growth classes and simply to observe them undergo that course of now, is that they’re not afraid of injuring one another’s emotions. It’s very collaborative. Like, hey, , what would make that drink higher? I do know it’s your drink, however what would make it higher is that this. And that’s how we find yourself with nice drinks, just like the banana quaint, proper? It’s a complete staff effort.
Ryan Embree:It’s gotta be so rewarding to see as a meals and beverage director, and to that time of satisfaction whenever you see these emails come by means of speaking about that. When’s that seasonal menu popping out?
Robert Mason:Completely.
Ryan Embree:However you talked about it on the high of the episode, Robert, you can have the view, you can have the drink and the meals, however a variety of it has to do with employees, proper? And that is one thing that we’ve talked to a variety of hospitality individuals about over the past couple years. It’s a shortness of hospitality staff proper now. It’s been robust over the past couple years. You talked about at Kolter Hospitality your ardour and for his or her tradition and what’s saved you right here. How has that bled into hiring? How have you ever gotten artistic with staffing? I imply, a few of these, these issues that you simply simply talked about have gotta be motivators for employees and recruiting and hiring.
Robert Mason:Effectively, once more, I’ve a few core beliefs, proper? One among them is, I wanna give individuals the chance to have a greater life and make higher cash yr over yr over yr, proper? Yearly I would like them to have a greater high quality of life. In order that’s, that’s necessary to me, proper? However the different a part of it too is I would like those that wanna come to work, proper? So we need to have an setting and a tradition the place, sure, we’ve to have guidelines and we’ve to have sure issues in place. However we would like this to be a spot that folks wanna come, which is why individuals keep right here. I’m a agency believer that the one means you might have nice service is when you might have continuity of service. The place you might have the identical individuals doing the identical job day after day and yr after yr. And so we predict we’ve actually created that tradition right here. However I feel a part of it too, is hiring is a very powerful factor I do. I all the time say it. And there’s sure issues I can educate. I can educate someone the way to make a drink. I can educate someone the way to serve a desk or pre-bus a desk, however I can’t educate someone that want to have that excellence. That’s one thing you both have it whenever you stroll within the door otherwise you don’t have it. I name it the spirit of hospitality. So I’m all the time in search of those that have that spirit of hospitality. I take advantage of myself for example. Like, I’ll be out, someplace and I’ll maintain the door open for someone, , and my spouse mentioned, what are you doing? I’m simply holding the door open for somebody as a result of that comes naturally to me. As a result of I like making individuals joyful. I get pleasure from seeing individuals which are joyful and I wanna have staff members on the staff that need those self same issues, that share those self same values. And so I feel that we’ve completed that and we proceed to strengthen that. We proceed to strengthen, Hey, we would like you to deal with this prefer it’s your personal enterprise. If that is your part and these are your tables, deal with it prefer it’s somebody coming over to your own home. Like, how would you need them to really feel? You’d need them to really feel welcome. And so these are the issues that I feel are so, so necessary. And I feel over the previous few years, I feel definitely since COVID, it was robust on lots of people. And I feel individuals misplaced that spirit of hospitality. They misplaced that sense of hospitality. However right here on the Skybar, we’re attempting to carry it again. We wish everyone to depart right here feeling like they’ve bought associates right here on the Skybar.
Ryan Embree:Effectively, it’s venues like this that actually raised the bar to again to service of the place it was earlier than. And that connection is so necessary, particularly in meals and beverage as you’re positive we glance quite a bit at visitor evaluations, visitor suggestions, as I’m positive you do. And there’s a motive why that drink may simply style somewhat bit higher with a pleasant bar bartender and a listening ear. Or if that meal or that dish may simply be somewhat bit extra particular due to the service that was offered at that place. And that’s true hospitality and definitely embodied right here. And once more, recognizing the awards that you simply guys have that you simply guys have not too long ago gotten. So that you talked about social media, and that’s one thing that clearly over the time that you simply’ve been on this trade has definitely modified.
Robert Mason:Sure.
Ryan Embree:How can meals and beverage shops, hospitality, you get this image of, how do you leverage social media to essentially unfold consciousness and the phrase about your lodge and this AC Skybar?
Robert Mason:It’s a terrific query and I feel it’s one thing that we’ve solely not too long ago gotten proper. One thing for the primary few years, was kinda like, everyone had somewhat piece of it. And , as I all the time say, when it’s everyone’s job, it’s no one’s job. And issues form of fall by means of the cracks. However we’ve not too long ago employed somebody who’s on our meals and beverage staff and she or he’s incredible. And she or he’s bought a background in social media and content material creation and her identify is Rebecca. And so she’s managing our social media now. And I feel it’s visibility primary, proper? I feel it’s being seen to individuals. Meaning you’ve gotta be energetic on social media. It could possibly’t simply be 1 submit every week. It’s gotta be 2, 3, 4 posts every week. Reposting issues, participating people who find themselves responding to you and who’re exhibiting curiosity. I feel that’s the way you achieve followers. And I feel actually it’s all about creating particular issues and particular occasions. We’re gonna be doing a factor we’re gonna name Meetup Monday, which is gonna begin in October, truly I feel October sixth is our first occasion. And it’s actually all pushed by social media. So we’re placing it on the market on our social media pages on Instagram and TikTok and Fb. We’re gonna push it out on Eventbrite. And it’s actually simply getting these people who find themselves discovering us on the web as a result of our demographic, that’s the place they’re wanting. They’re not studying newspapers and issues like that. They’re not wanting on television, they’re wanting on social media and that’s how they’re discovering us. And so it’s simply persevering with to be related and persevering with to have nice content material. We’re gonna do a bartender focus beginning in October, the place as soon as every week we’re gonna have one of many bartenders who discuss concerning the seasonal cocktail menu. They’re gonna get to make that cocktail. We’re gonna do a brief video the place they’re gonna get to make it and clarify it and the thought course of behind it and what impressed it and actually make that an interactive course of. So individuals which are wanting in from the skin into our social media, they are saying, wow, the Skybar, they actually have one thing cool happening there. And I really feel like I do know that bartender. I wanna go see that man. And they also are available, they are saying, oh, you’re that man that was on social media. So it’s so cool to see that interplay occurring.
Ryan Embree:It’s fascinating as a result of I feel there was a time the place as vacationers and shoppers we have been fueled by surprises. Like when are available and we’d be like, oh look, verify this out. Take a look at this view. Oh my gosh, they’ve a skybar up right here. And now hastily with simply this data that’s to us, particularly with social media, it’s virtually like we would like that familiarity earlier than we even step foot, proper? We wanna know that Robert’s our bartender and he’s been talked about on TripAdvisor, on Google for his well-known martini that he makes. And it’s so fascinating that that’s occurred as a result of we need to know all the pieces earlier than we step foot as a result of we would like that familiarity. It’s, it’s very, very cool to see. And one other nice proponent of why social media is so important for motels and meals and beverage. Proper now we’re getting in the direction of the top right here. I wanna do some fast fireplace. And get to know you and the Kolter Hospitality portfolio somewhat bit higher. So pay attention, this one could be robust due to the view that we’re at proper now, however favourite view at one in all your properties.
Robert Mason:My favourite view, actually, in all of our properties, and we’ve some excellent properties from East coast to West coast of Florida, is the view of the harbor on the Westin in Sarasota. They’ve only a incredible view now, to not be outshone, however proper down the road from them is the Embassy Suites. In addition they have a view of the harbor and a view of the Gulf of Mexico. So I’ve to say them as nicely, however that view from their rooftop bar and eats is unbelievable.
Ryan Embree:Unbelievable. All proper. Picturesque for positive. Favourite enjoyable reality about one of many properties.
Robert Mason:Favourite enjoyable reality about one of many properties. You recognize, that’s a tricky one. I must say that my favourite enjoyable reality about this property is that we’re all the time attempting to create one thing new. And I’m gonna offer you somewhat preview of one thing that we’re launching. Within the subsequent few months is we are literally going to, I’m positive you’ve heard of the igloo craze up in New York and the north a part of america. We’re gonna be launching some cabanas, some personal cabanas on our terrace. And we’re going to be utilizing these for VIPs they usually’ll be capable to be rented by the hour. And it’s only a nice enjoyable level of distinction. One thing totally different that no one else is doing that we’re gonna have to supply right here on the Skybar.
Ryan Embree:Love that. That’s incredible. That really falls underneath my most likely favourite visitor amenity or expertise. What about favourite signature dish at one in all your properties? Robert?
Robert Mason:My favourite, truly I used to be simply on the Western Sarasota. And once more, not something in opposition to our chef. Our chef does an incredible job. All of his meals is wonderful and all of our motels do a terrific job with their culinary program. However Chef Ryan has these ahi tuna nachos that he makes with like a wasabi aioli on high of ’em. They usually have been so good. He wished me to attempt ’em ’trigger he simply put ’em on his new menu they usually have been so good that after we have been finished for the day, I snuck again as much as the roof and had one other order of them. They have been so good. I used to be serious about ’em all day. They’re actually, actually scrumptious and everyone ought to attempt it.
Ryan Embree:Hey, paired together with your favourite view on the portfolio. Effectively that seems like a fairly good evening. Effectively, as we wrap up, , one of many issues we love to do, we like to begin speaking about our visitor beginnings. We like to finish wanting into the longer term, gazing into that hospitality crystal ball. You’ve been within the trade for some time. See developments form of come and go. What are you seeing proper now in meals and beverage that’s actually possibly a future development to look out for? I feel individuals need to know the story. I imply, there developments come and developments go. There are specific issues that I feel, and one of many causes and that we had the Skybar the best way we did is, since I’ve been right here in 5 years, there’ve been tons of classy bars which have come they usually’ve gone they usually’ve come they usually’ve gone. What makes the Skybar distinctive is we wished to have a timeless expertise, proper? One thing that might all the time communicate and by no means go outta type. And there’s sure issues I feel in meals and beverage that by no means go outta type. Proper now, a variety of craft individuals wanna know the story, particularly behind wines and craft beer and craft cocktails. Even it’s trickled over into the liquor aspect, the spirit aspect. Folks wanna know the story behind that tequila that they’re ingesting. And the craft vodka has within the craft tequilas and the craft rums that’s actually, actually sizzling proper now. Espresso martinis proceed to be sizzling in any kind or style, however the twist this yr has been the tequila espresso martinis. So once more, wanting these craft martinis and that form of factor. On the meals aspect, I feel farm to desk continues to be crimson sizzling. Folks need to eat regionally. I feel there continues to be this drive, particularly in our society for more healthy choices, gluten-free, vegan, vegetarian. So we all the time wanna communicate to that and keep related. And I feel that’s an excellent place to depart it as a result of I feel for those who’re not staying related, it’s straightforward to fall behind and it could actually occur in a short time. So staying on high of these developments and actually awaiting these developments as they happen, each on the spirit aspect, the beverage aspect, and likewise on the meals aspect, is one thing that Greg, my counterpart and I are continually doing to maintain issues recent and new with Kolter.
Ryan Embree:Sustainability as nicely is huge, particularly for the youthful technology there. However you’re completely proper. I imply, this can be a timeless trade and I bear in mind being at UCF Rosen of Hospitality, professor saying, that is the oldest trade that there’s. Inns, internet hosting individuals and feeding them. So, Robert, we recognize you internet hosting us and feeding us yesterday and being on the Suite Spot and sharing some insights with our viewers.
Robert Mason:Thanks for having me.
Ryan Embree:Thanks a lot. We’ll discuss to you subsequent time on The Suite Spot. To hitch our loyalty program, make sure to subscribe and provides us a 5 star ranking on iTunes. Suite Spot is produced by Journey Media Group. Our editor is Brandon Bell with Cowl Artwork by Bary Gordon. I’m your host Ryan Embree, and we hope you loved your keep.
