What Makes A Successful Hotel Restaurant?

It’s “location, location, location” when it comes to running a successful in-hotel restaurant. Or so chef Phillip Foss tells Hotels magazine. Foss’s resaurant, Lockwood, is in the lobby of the Palmer House Hilton, but he wishes he had direct street access: “The placement of our restaurant is a downer sometimes.” And if you can’t get a door to the street, get a window to the view: in-hotel restaurants on high floors, like Sixteen, reward diners’ walks through the lobby with sweeping vistas of the sparkling city. Then again, we’ve noticed that some in-hotel restaurants with neither street entrances nor views
can do just fine if the food’s enough of a draw — think L2O, for example. [Hotels]

What Makes A Successful Hotel Restaurant?