Why Hotel Restaurants Often Miss the Mark

The harder part is giving people a reason to stay longer, spend more, and remember why they were there in the first place.

In this episode of No Vacancy, Glenn Haussman talks with Alexis Readinger, Founder of Preen, about food-and-beverage design and how often hotels get it almost right — and why “almost” usually isn’t enough.

Alexis explains why so many hotel restaurants and bars start to feel interchangeable, how that happens, and what gets lost when design decisions don’t start with a clear point of view. The conversation covers experiential dining, design trends, capital decisions, and why solid food alone doesn’t save a space that doesn’t quite work.

This interview was originally scheduled to happen in person at ALIS Design. We ended up doing it remotely.

Sponsored by Unifocus — technology that drives value. Learn more at Unifocus.com.