• AF & Co. Releases Trend Report

     
    POSTED December 8, 2016
     

Celebrating its 11th anniversary as one of the country’s leading boutique hospitality and restaurant consulting firms, Andrew Freeman & Co. is very excited to release its 2017 trend report Be Prepared—This Is Not A Test. Their report comes out annually and features hotels, food, hospitality marketing and beverages for the upcoming year. Many restaurants and hotels need to be prepared for the unknown when it comes to how well the hospitality field’s outcome will be by the end of the year. Flexibility is key to meet the increased demands that the year may bring.

“2017 promises to be very volatile with many industry reports indicating that there may be slowdowns in travel and dining out in certain categories,” says Andrew Freeman, president of AF&Co. “Add in the results of our most recent presidential election, the rising costs of running restaurants, the staffing shortages, and the tipping debate, and we have quite a year ahead of us. There are also indicators that the year could be very exciting—new hotel and restaurant openings, emerging cuisines and beverages, more technology solutions to simplify business and raise the bar for marketing, and so much more. What does this all mean? That restaurants and hotels need to be prepared, be nimble and be on their game. This year is not a test—it’s a reality and if you are ready, you can emerge as true winners.”

The Austin Marriott Downtown is raising a glass to the completion of its structural framework, literally. Instead of raising the “final beam,” the hotel held a “topping-off” event where guests watched a large crane raise three Garrison Brothers bourbon barrels onto the hotel’s rooftop, in collaboration with local spirit masters Garrison Brothers Distillery.

 

Tampa Marriott Water Street revealed its multi-phase renovation, including extensive enhancements to the 727 guest rooms, more than 40,000 square feet of meeting spaces, the lobby, and two new and original restaurant concepts by chef and restaurateur Richard Sandoval.

 

Tattersall Distilling reveals its first event space, Clover Club. Adjacent to the original Tattersall building, Clover Club is a 7,000-square-foot with 2,400 square feet used as the event space and the rest dedicated to barrel storage.