Park Hyatt Aviara® Resort Dining

Carlsbad, CA

Concept & Brand Development

VISION

Amidst a large-scale property-wide renovation, the team at Park Hyatt Aviara®, a AAA Five-Diamond and Forbes Five-Star luxury resort, envisioned a new experience for the resort’s dining portfolio. Located on the San Diego coast of Carlsbad, the 200-acre property overlooks the Batiquitos Lagoon, and the signature restaurant, along with other resort food and beverage outlets, would play a critical role in anchoring the property’s transformation to a new era of luxury.

PROCESS

The RealFood team worked with resort management to develop the concept for the property's signature restaurant and public-facing brands, including names and visual identities, for the lobby lounge, pool bar, and eventually, a celebrity chef steakhouse. Each brand was created to appeal to defined target personas; positioning was developed by identifying gaps in the competitive marketplace; and RealFood mapped the guest journey from pre-arrival to post-departure to uncover signature elements of the experience. Markers for personality and promise inspired the complete visual identity for each brand, including color palettes, typefaces and logos.

  • Concept Development
  • Guest Experience Mapping
  • Naming Development
  • Brand Strategy
  • Logo and Brand Identity

OUTCOMES

The work resulted in a complete food and beverage ecosystem and powerful family of brands indicative of the reimagined Park Hyatt Aviara® experience. Named “Ponto Lago” to represent water as a channel for cultural influences in coastal California cuisine, the mulit-daypart restaurant is a rare culinary and spirits destination that centers around the captivating show of an open hearth kitchen and the rarity of a curated tequila bar program. Its companion outlets, Waters’ Edge and Pacific Point, each offer a distinct experience designed to invigorate the lives of those who travel near and far to eat and drink at Park Hyatt Aviara.

updated: 3 weeks ago

ember & rye

Carlsbad, CA

Naming & Brand Development

VISION

Situated aloft the 18-hole course at Aviara Golf Club, the restaurant space formerly known as Argyle was to be transformed into a shared vision combining the crackerjack culinary craft of celebrity chef and television personality, Richard Blais, and the adept hospitality knowhow of the management team at the Park Hyatt Aviara® Resort, Golf Club & Spa. The seasoned team desired a proper restaurant name, brand story and visual identity to launch the new concept to locals and visitors alike.

PROCESS

With an eye toward harmonizing Blais’ spirited ingenuity and lighthearted approach with the sophisticated character of the coastal California retreat, the RealFood team worked through a brand strategy that would suitably express the unique elements of the forthcoming experience. The essence of the brand is communicated through the brand’s personality and promise. RealFood defined these brand pillars, which informed the outlet name and brand identity, including visual elements, messaging and logo.

  • Naming Development
  • Brand Strategy
  • Logo and Brand Identity

OUTCOMES

Iterating through many weeks of discovery, collaborations, ideating and design work, the brand came to life while excitement built around the restaurant’s opening. First inspired by the names of Blais’ daughters, Embry and Riley, “ember & rye” has come to represent the convergence of old and new—as a fire begins to fade, the dying embers shine brightly, and as rye grain is distilled into whiskey, it takes on new form. The resulting logo design conveys the big heart and passion of this brand through the animated stance of the chef grilling. He stands under the exact Jacaranda tree that towers above the golf course’s 18th green and is in view from ember & rye’s terrace. The logo’s modern typeface embodies a playful elegance, carefully paired with the mark, together signifying the brand’s affection for its classic origins. Featuring cuts and catches, cocktails and cordiality, the reimagined clubhouse experience of ember & rye honors California’s rich beginnings with a full-of-life, down-to-earth energy; and the brand expresses just that.

ACCOLADES

San Diego’s 20 Most Anticipated Restaurants, San Diego Tribune

Ember & Rye Restaurant Will Embrace Classic Traditions, San Diego Tribune

Five Important Dishes at Ember & Rye, Eater San Diego

Confidence, Nostalgia and Whimsy on the Menu, San Diego Tribune

First Look: Ember & Rye, San Diego Magazine

updated: 3 weeks ago

Kernwood Country Club

Salem, MA

Helping F&B Find A New Identity

VISION

When leadership at this historic North Shore club came to RealFood, the food and beverage programs were not representative of the ornate original details of the property and beauty of its natural surroundings. Membership could articulate the kinds of experiences they were looking for and knew they were achievable because they had been delivered in the past. The goal, then, was to turn some dedicated attention to the kitchen, dining room and banquet facilities to identify opportunities and solutions that would ensure member satisfaction and operational efficiencies on a limited budget.

PROCESS

RealFood came in as a fresh set of eyes to observe how everything was done in the front and back of the house. We spoke with Senior Leadership and staff, surveyed members, and watched how events and meal services flowed. Our time on-site allowed us to make a robust set of recommendations to put Kernwood on the path to F&B excellence. The club board elected to keep RealFood on as a trusted advisor for the three months following our assessment. This time was dedicated to supporting the club’s Senior Leadership team, through regular calls and meetings, as they implemented the highest priority recommendations.

  • OPERATIONAL OPPORTUNITY ASSESSMENT

OUTCOMES

RealFood recommended that a new Executive Chef be brought on board to breathe fresh life into the culinary offerings and execution. In partnership with this position, and the Clubhouse Manager, we were able to lay the foundation for a foodservice operation based on clear goals, systems, and standard operating procedures. During our time together, the following were developed: a new food menu, clear onboarding and training materials for new and existing staff, financial and management tools to help ensure achievement of key metrics, and a new inventory/ordering technology to streamline these indispensable tasks.

Photos via Kernwood Country Club

updated: 3 weeks ago

The Frost Bar at Ocean Edge

BREWSTER, MA

Winter Activation

VISION

After opening The Front Lawn, a successful warm-weather outdoor dining concept designed in response to the COVID-19 environment, ownership of the Ocean Edge Resort & Golf Club wanted to continue offering a safe and comfortable dining experience through the winter season. The vision was to optimize the resort’s existing alfresco dining outlet, Ocean Terrace, to encourage guests, both local and transient, to visit and enjoy the wintertime magic of Cape Cod, in a warm, merry, and socially distant space.

PROCESS

RealFood collaborated with the entire project team—owners, operators, engineers, and electricians —to produce a dining experience like no other on the Cape. Work began with defining the overall guest and brand experience, financial objectives, and operating model structure. The RealFood team also created a plan for all décor and fixtures, and developed a schematic menu for the private Igloo dining packages and winter beverage program.

  • CONCEPT DEVELOPMENT
  • BRAND STRATEGY
  • FOOD & BEVERAGE MENU DEVELOPMENT

OUTCOMES

The Frost Bar at Ocean Edge opened with a clear identity, differentiated guest experience and operational systems in place, allowing the resort to offer all-season outdoor dining and remain operable in the COVID-19 environment. The Frost Bar’s private igloo experience provides a unique “destination” space where people from near and far gather, relax, and enjoy seasonal food and drinks. Naturally, the space ignites social media fodder across all channels and creates opportunities for creative cross-promotion of overnight stays and future events and weddings.
Photos via Ocean Edge

updated: 3 weeks ago

Ocean Edge Resort & Golf Club

Brewster, MA

COVID-19 Reopening: Strategic Advisory

VISION

RealFood was engaged by this luxury resort and golf club on Cape Cod Bay to intelligently reopen operations in the COVID-19 landscape in the summer of 2020. Ownership’s goal was to respond to changing consumer demands in the new environment, while optimizing profitability and continuing to deliver exceptional hospitality experiences in accordance with social distance and safety requirements.

PROCESS

The RealFood team completed an audit of the entire food and beverage operation, which included six outlets. The team identified areas to streamline operations, maximize overall resort dining capacity, and activate additional revenue generators. RealFood developed a step-by-step reopening action plan, and advised throughout the implementation.

  • Strategic Advisory - COVID-19
  • Financial Analysis
  • Concept Development

OUTCOMES

As an outcome of the evaluation and advisory work, a new outdoor concept was developed, leveraging the resort’s expansive outdoor spaces, to increase total resort dining capacity under new health guidelines. The new outdoor concept was designed to attract an untapped target profile to the property, ultimately increasing revenue opportunities and setting the stage for an intentional, safe and still extraordinary experience at the resort.

PARTNERS

Photos via Ocean Edge Resort & Golf Club

updated: 3 weeks ago

Premier Palm Beach Country Club

Palm Beach Gardens, FL

F&B Refresh, Concept Development

VISION

A top-100 club in America, this premier country club is member-owned and located within a gated residential community. The property includes three golf courses, tennis and pickleball facilities, a sports complex and a variety of five-star dining options. Club leadership engaged RealFood to develop fresh, relevant concepts to give members new food and beverage choices.

PROCESS

The RealFood team worked with senior club management to develop and define unique food and beverage concepts that fit within the existing physical plant and made recommendations for physical plant updates. Incorporating food and beverage trends from outside the club industry was critical to ensuring a rich experience for BallenIsles’ discerning membership.

  • Concept Development
  • Food and Beverage Menu Development
  • Front of House Systems Development
  • Back of House Systems Development

OUTCOMES

By gaining an understanding of member survey data and financial benchmarks, our team strategically defined six differentiated food and beverage concepts. Each operating model incorporated different atmospheric elements, product offerings and service styles. Together the outlets offered a diverse and cohesive member experience and met all operational requirements.

STRATEGIC ACHIEVEMENT

To align the efforts of management and staff in delivering consistent memorable member experiences across the entire operation, RealFood developed concept statements, member journey maps and operational guidelines to be used in training and management of the food and beverage facilities.

PARTNERS

updated: 3 weeks ago

Harvard Club of Boston

Boston, MA

Front of House Recruitment, Training and Operations

VISION

One of the most iconic clubs in the nation, the Harvard Club unveiled a new dining room, kitchen and menu as part of a larger clubhouse renovation. Club management wanted to attract the highest quality candidates to staff the newly designed space because they envisioned a dining experience characterized by the refinement of five-star service.

PROCESS

RealFood worked with club leadership to define and implement a new recruiting process for front of house staff and created the necessary materials to appeal to the right candidates. To help facilitate lasting elevated service, RealFood developed custom systems and tools that included a service standards manual, steps of service, role-playing exercises and written tests.

  • Front of House Systems Development
  • Human Resources & Management Recruiting
  • Staff Training and Development

OUTCOMES

By establishing roles, responsibilities and accountability for the service staff, club management equipped themselves with the critical foundation for success, as well as the necessary tools and resources to roll out a custom training program.

STRATEGIC ACHIEVEMENT

With key elements of the guest experience defined by RealFood and the proper training tools in place, the front of house team was empowered with confidence and expertise. As member-facing staff, they were able to more successfully fulfill their roles as ambassadors of the brand.

Photos via Harvard Club of Boston

updated: 3 weeks ago

Cambria Hotel

Boston, MA

New Build Hotel

VISION

Walking distance from Boston's downtown, South End and the Seaport District, the developers envisioned a memorable experience for business and leisure travelers alike.

PROCESS

Consisting of 14 floors and 159 guest rooms, the hotel features an open-concept restaurant occupying almost the entire ground level of the property and a seasonal roof deck restaurant and lounge with sprawling skyline views. RealFood's engagement included complete foodservice design and development.

  • Schematic Menu
  • Foodservice Operations
  • Foodservice Facility Design
  • Schematic Design
  • Bid Management
  • Construction Coordination

OUTCOMES

This Cambria-branded boutique hotel opened successfully in the spring of 2019.
Renderings via Rode Architects

updated: 3 weeks ago

Cohasset Golf Club

Cohasset, MA

Kitchen & Bar Renovation

VISION

As part of a larger clubhouse renovation, the 125-year-old Cohasset Golf Club engaged RealFood to redesign the kitchen and bar facilities to support their vision of an elevated member dining experience. As one of New England’s oldest private clubs, Cohasset Golf Club embarked on the project to ensure they maintain relevancy in today’s rapidly changing private club environment.

PROCESS

Focusing on delivering a consistent and seamless member experience, the RealFood team designed the kitchen and bar layouts to maximize operational efficiency. Equipment was selected based on the schematic menu, and key operational elements were identified to allow for execution of elevated menu offerings at scale.

  • Schematic and Conceptual Design
  • Equipment Specification
  • Foodservice Facility Design & Specification
  • Construction Coordination

OUTCOMES

The redesigned spaces facilitated faster cooking and service times, decreased labor costs and required skillsets, and leveraged equipment technology to drive quality, consistency, and profitability.

STRATEGIC ACHIEVEMENT

Within the current footprint of the existing 1000 sq. ft. kitchen, the RealFood team designed the space to facilitate a hot-cold line for à la carte service and a production area for banquet service. The separated work areas allow the back of house team to serve a 200-person event while seamlessly executing dinner service for the dining room.

PARTNERS

updated: 3 weeks ago