A hotel restaurant should be a great amenity for the hotel guests, but it can be so much more. A compelling in-house restaurant can:
- Assure more hotel guests dine in-house.
- Attract customers from surrounding areas.
- Capture more social and business events.
- Create a point of difference for the entire property.
H3D Hospitality Design bundles all the elements of a successful F&B operation into a seamless flow – from concept thru opening. Or we can provide assistance on any specific elements of the process.
We develop brands and provide a full range of services from focus groups, to intellectual property issues, graphic design, menus and signage. Because we have developed over 30 restaurants for our own portfolio we understand the need for developing a deep insight of the surrounding trade area. We provide demographic and psychographic analysis of every project as step one.
Our group has won many awards for restaurant design. We match all elements – location, menu, service style, and operations team - to create an interior and exterior palate that works in harmony. Our architect partner Craig Schuster was director of restaurant design for Pappas Restaurant Group for 21 years. As a partner at H3D Craig brings an intimate knowledge of "what really works" to attract customers. Interior Design Partner Candice Schiller also has a portfolio of many successful hospitality ventures. At H3D our sketches and design ideas evolve into final products that not only win awards but elevate your return on investment.
Menu Development and Direction
Our culinary partner Robert Del Grande was the first Texan to win the prestigious James Beard Award for the Southwest Region. Not only is Robert a superstar in he kitchen, he holds a PhD in Bio Chemistry. When our culinary team hands off the menu and F&B direction to your group it is ready to be sourced and executed.
As developers and operators we understand the financial metrics that apply to every level of the restaurant business from fast casual to upper-end. We analyze and track food costs, labor costs, occupancy and all other operating costs. We create financial scenarios for your venue based on ratios that produce the most efficient bottom line.
We have the experience to assist with your marketing and PR program so that upon opening your message is loud and clear – not only to your guests but to the surrounding trade area. We understand the range of digital media and its importance and work with regional PR groups and digital media companies.
We work with existing F&B teams and culinary staff, or we can help bring in new talent depending on the concept objectives.
Follow up is frequently required to assure the initial game plan is on track. Or if that plan changes additional consultation is available. We use financial metrics, social media information and site visits.
Robert Del Grande
Culinary Partner for H3D Hospitality Design, Robert Del Grande is a highly respected and awarded chef. He has been featured in many media outlets, including Bon Appetite, Conde Nast Traveler, Entertainment Weekly, Food & Wine, Gourmet, The New York Times, Southern Living, W and Wine Spectator, and was featured in Cooking with Master Chefs with Julia Child. He has also appeared on The Today Show; and received a James Beard Award for America’s Best Chef, Southwest in 1992.
Craig Schuster is lead architect at H3D Hospitality Design. Craig focuses on restaurant, hospitality and retail design, with a special emphasis on upscale casual dining, Craig has been privileged to work with the nation’s most respected restaurant companies completing over two hundred projects. Craig was Director of Restaurant Design for Pappas Restaurant Group in Houston for 21 years.
Principal and partner in H3D Hospitality Design and Schiller Del Grande Restaurant Group. Created and built the 17 unit Café Express fast-casual brand, prior to selling to Wendy’s International. Also a partner in upscale restaurant concepts, RDG+Bar Annie and The Grove – both in Houston Texas. Lonnie has also developed F&B concepts for Interstate Hotels and Resorts, and is a board member of Rockfish Seafood Grill.
Principal and partner in H3D Hospitality Design and Schiller Del Grande Restaurant Group. Director of Design for all SDG portfolio restaurants including Café Express, RDG+Bar Annie, The Grove. Candice has won numerous design awards for the Grove and RDG+Bar Annie. Her restaurant design at The Grove won Best Interior Design and Best New Restaurant by My Table in 2008. Her design of RDG+Bar Annie put that restaurant on the Sexiest Restaurants of 2015 in Zagat for both their publication and on-line. Candice was lead designer on R Bar & Grill, a recent rebrand for Interstate Hotels & Resorts in Arlington, Texas. Hilton Arlington was chosen as the site of Interstate’s 2014 Culinary Standards Conference for over 400 F&B managers within the Interstate system of hotels.
Hotel Management Magazine
Fall is prime time for alfresco dining in Houston, and no matter your zip code, a cool patio awaits. When you’re looking for something a little more special than shorts-and-flip-flops casual, grab an outdoor seat at one of these classics for lunch or dinner.
Houston restaurateur Lonnie Schiller is about to make Arlington cool with a new restaurant at the Hilton Arlington called R Bar & Grill. Schiller, of Schiller Del Grande Restaurant Group, has partnered with chef Michael West to open this new concept on March 17.
Think you’re “too sexy” for your restaurant? From a fantasy Latin American rainforest to a glowing theatrical Montrose haunt with exclusive tasting menus to a posh BLVD Place restaurant swimming with artsy fish, we’ve got the eye candy that measures up. These classic and new spots are so drop-dead gorgeous, you’ll want to sit dangerously close to that special someone.