Strategic alliances between hotels and restaurants

Cornell Hotel and Restaurant Administration Quarterly

Volumn 38, Issue 3, 1997, Pages 50-61

  Strate, Robert W ^a   Rappole, Clinton L ^a  

^a NONE

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[No Author keywords available]

Indexed keywords

EID: 0031161145     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049703800316     Document Type: Article

References (13)

1. 1 "Ride the Branding Wave," Lodging, September 1996, pp. 62-73.
2. th Birthday Bash," Cornell Hotel and Restaurant Administration Quarterly, Vol. 36, No. 3 (April 1995), p. 14.
3. 3 Cherie Hensdill, "Partnerships in Dining," Hotels, Vol. 30, No. 2 (February 1996), pp. 57-60.
4. 4 Pamela Parseghian, "Branding Offers Hotels Opportunities to Increase Food Sales," Nation's Restaurant News, Vol. 30. No. 23 (June 10, 1996), p. 96.
5. 5 Carlo Wolff, "Hyatt Regency Columbus Blazes F&B Trails," Lodging Hospitality, Vol. 51. No. 9 (October 1995), p. 24.
6. 6 See, for example: Robin Lee Allen, "Hotel Chains 'Taking it to the Street' in Quests for Mainstream Dining Appeal," Nations Restaurant News, Vol. 30, No. 17 (April 29, 1996), pp. 124-128; and Judy Liberson, "The Global Dinner Plate," Lodging, Vol. 22. No. 1 (September 1996), pp. 85-88.
7. 6 See, for example: Robin Lee Allen, "Hotel Chains 'Taking it to the Street' in Quests for Mainstream Dining Appeal," Nations Restaurant News, Vol. 30, No. 17 (April 29, 1996), pp. 124-128; and Judy Liberson, "The Global Dinner Plate," Lodging, Vol. 22. No. 1 (September 1996), pp. 85-88.
8. 7 Glenn Withiam, "Harvey: Expansion and Conversion," Cornell Hotel and Restaurant Administration Quarterly, Vol. 36, No. 4 (August 1995), p. 13.
9. 8 The Good Eats Grill concept was created by Gene Street who also developed the Black Eyed Pea and Dixie House restaurant brands.
10. 9 Many of the properties acquired in 1995 required renovation and many of those rooms were out of order, which negatively affected year-end 1995 financial numbers.
11. 10 Here are some of the key site-specific characteristics of the Holiday Inn Intercontinental that indicated a freestanding restaurant could generate substantial walk-in business: (1) the physical layout of the property - parking, entrance, signs, and size - was considered excellent, (2) the property is located close to Houston International Airport on a major highway, and (3) there was limited restaurant competition in the area despite the potential for customers from local businesses and surrounding hotels (some of which are limited-service properties).
12. 11 "Restaurant Chains Partner with Hotels to Satisfy Different Needs, Taste," Lodging, September 1995, pp. 1, 8-9.
13. 12 "Holiday Inn Offers Assorted Food Options with New Quick Food Concept," Hotel Business, June 1996, p. 9.