Video: COVID-19 and Beyond - An Architect's Perspective

Tuesday, June 30, 2020

In this third episode of the Real Conversations video series, Ed Doyle, president of RealFood Hospitality Strategy and Design, talks with Zach Smith, Senior Architect at Bergmeyer. They discuss innovative design solutions in the COVID environment and beyond. In this conversation, industry experts share insights on: - Controlling the reemergence of restaurants in a smart way - Dialing up personalized and premium dining experiences - Designing around iterative, chef-driven experiences - Adapting current restaurant spaces and rethinking tactile design [...] read more

Video: COVID-19 and Beyond - A View from the Taproom

Wednesday, June 10, 2020

In the second episode of the Real Conversations video series, Ed Doyle, president of RealFood Hospitality Strategy and Design, talks with Night Shift Brewing co-founder and president, Rob Burns. They discuss the challenges that COVID-19 has brought to the forefront of the restaurant industry and how to move forward to design, build, and deliver extraordinary hospitality experiences. In this video, a brewery and taproom operator offers insights on: - Providing a great guest experience for a more cautious consumer [...] read more

The Turn Podcast Talks with Ed Doyle, President of RealFood

Friday, June 5, 2020

While so much has needed to be adjusted in the world of food & beverage and hospitality amidst the COVID-19 pandemic, Ed Doyle, president of RealFood, joins hosts Jared Cohen and Kris Strauss and discusses how the "new normal" can lead to opportunities and innovations in hospitality. Plus hear about trends as this industry looks to forge ahead out of an incredibly difficult time and return to the joys of dining. The Turn podcast takes a broad look at [...] read more

Video: How COVID-19 Has Transformed Hospitality Experiences

Tuesday, May 26, 2020

The reopening of restaurants, hotels, country clubs and other gathering places is just the beginning. The new era of hospitality is upon us. Trends that were already underway in our industry are being accelerated by the Coronavirus pandemic, and new ideas are emerging. In our brand new video series, Real Conversations, we sat down (or more appropriately, logged into a Zoom room) with six hospitality industry experts, all coming from different sectors, viewpoints and backgrounds. We talked about how [...] read more

Distinctive Wedding Destinations: How Country Clubs Use Sense of Place in their Favor

Wednesday, April 1, 2020

Country clubs have earned a time-honored reputation when it comes to playing host to weddings. Known for lush landscapes, superior food and beverage operations, and impeccable service, country clubs and golf resorts are particularly well-suited for that special day. "Each club has its own character, traditions, menus, and signature items, all representative of the club's unique locale, regional influence and the people that call it home," said Hannah Hoffman, project specialist and hospitality design consultant for RealFood, a hospitality [...] read more

Club Culture: Evolving Food and Lifestyle Trends

Sunday, March 1, 2020

The idea of America's country club grew from the desire to create a common place for leisure and social experience - a not-so-different outlook from today. "Food is a medium for social experience," commented Ed Doyle, president of RealFood, a cambridge, Mass.-based hospitality strategy and design firm acquired by Troon in 2019. "Our greatest goal in our clubs is to create memorable moments around the table, like when we were kids. That means delivering hospitality experiences that are desirable [...] read more

Club + Resort Talks Features Ed Doyle, President of RealFood

Wednesday, February 19, 2020

Ed Doyle, President of RealFood, discusses the company’s role within the club industry — understanding the strategy of each club, and ways to improve and deliver the best possible hospitality experience for clubs, their members and guests. [...] read more

Inside Private Clubs: Serving Customized Experiences

Friday, November 1, 2019

Eighty-seven thousand. That’s how many different drink combinations can be ordered at Starbucks, according to an article in The Wall Street Journal. The popular coffeehouse experience is designed to accommodate a consumer’s differentiated choice for something as simple (and personal) as a cup of coffee. Private clubs have been catering to this culture of customization for decades, but most recently, the concept of personalization is being designed right into a club’s physical space and operation. In private clubs especially, [...] read more

How to Create a Signature Item

Sunday, September 1, 2019

Create an iconic dish and you’ll not only cash in but help cement your brand identity. When people hear “Bloomin’ Onion” or “Chicken Lettuce Wraps,” many automatically think of Outback Steakhouse and P.F. Chang’s, respectively. That’s because the restaurants have made these dishes their signature menu items — the ones first-time customers come in for especially and the ones repeat customers order again and again. These are the items that restaurants stand behind and devote their marketing dollars to. [...] read more

Ten Tips for Restaurant Owners and Operators

Monday, July 1, 2019

Here are the RealFood team's latest tips for restaurant owners and operators, when it comes to running a successful business. Be Proactive - Too many restaurants go the way of the dodo because they fail to stay ahead of the external and internal forces that affect their business. Take time to take a step back from your operation to lay out a strategic plan, then execute. Never Stop Training - Hospitality productivity is more important than hitting a labor [...] read more

Re-envisioning Your Brand to a Quick Service Model

Wednesday, May 1, 2019

New cuts of meat Chef-driven fast-casual concepts Hyper-local sourcing Veggie-centric/vegetable-forward cuisine What do these things have in common? They are some of the top 2019 food trends on the rise, as reported by National Restaurant Association . Just ten years ago, the crazes ranged from cupcakes to TV personality chefs like Rachel Ray, and then to a more organic and healthy mindset by the end of the decade. This once simple concept of a healthy mindset has become more [...] read more