Balancing Tradition and Innovation: Modernizing Family-Run Hotels - Mahavir Patel - President & CEO - Aatmos
Masters of Moments
Culinary Design and Hotel Growth
This chapter examines the innovative food and beverage strategies of a 36-room hotel, particularly focusing on its heirloom-themed restaurant that features high-end Appalachian cuisine. It discusses the restaurant's design, its appeal to both guests and locals, and the hotel's vision for gradual expansion and enhanced service offerings.
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