Transformation is our specialty!
EVERY VENUE TELLS YOUR STORY. Your dining spaces are not just at the heart of your customer experience, they reflect the essence of your cultural trademark, whether you operate a senior living community, hospital or workplace. Cafés, dining rooms, coffee bars, convertible spaces, on-site restaurants and pop-up venues all offer you the chance to attract visitors and care for your diners in your own unique way–to tell a story that’s uniquely yours. CCL Hospitality Group is the award-winning industry leader in contract hospitality services. If you need a new story, let our designers, data scientists, culinarians and marketing experts transform your venues, your experience and your business.
Transformation is our specialty!
IGN DES ATION V INNO
DATA-DRIVEN DECISIONS Improved Guest Experience We examine your consumers’ opinions and buying habits, and those of the greater community, to design a guest experience strategy that takes into account the preferences and propensities of today’s audience while attracting new ones. The strategy goes well beyond the menus, embracing everything from venue design and culinary programming to the use of hospitality-oriented technologies. Data and artistry translate into an enhanced hospitality experience.
Everyone has data; we know how to use it. Our team includes experts with backgrounds in computer science, economics, stats, cognitive science, market research and more. With this knowledge, we transform abstract data into valuable business intelligence, helping you uncover hidden patterns, unknown correlations and the information you need to power better-informed decisions.
Direct Investment Our data analytics can help inform your long-range business plans and investment strategies. You’ll know exactly how to maximize your investment funds, and then track the return on investment through increased guest satisfaction and occupancy.
CUISINE SHARE OF MENUS American 33% -4%
Thai 5% 1%
Chinese 12% 1%
Italian 8% -2%
Middle Eastern 3% 2%
2%
Var to Natl.. -4%
INGREDIENT PREFERENCES
Cuisine All
Indian 4% 1%
SOCIAL MEDIA VOLUME LEGEND American Chinese Indian Italian Middle Eastern Thai
Nov 1, 16
Jan 1, 17
Mar 1, 17
May 1, 17
Jul 1, 17
Sep 1, 17
Nov 1, 17
DAY OF DATE Avg. INDEX 0.0
200
SUBCATEGORY Alcohol Type Bread Cheese Fruit Noodle
Nut Protein Sauce/Flavor Spice Veggie
Optimize Processes With process improvement principles, we help streamline workflow to reduce waste and operational defects. This has been a highly effective way to identify specific actions we can take to improve service or reduce costs.
VENUE DESIGN Venues From dining rooms to restaurants, from bistros to lounges and cafés, spaces are changing. Updating dining or retail spaces invigorates your community. Guests expect venues that delight their senses, align with their finances and promote wellbeing. We’ve reimagined scores of new dining spaces, from white cloth restaurants to bistros to grab-n-go cafés and flex bars. Each optimizes spaces and considers guests’ tastes and long-range plans.
Branding Transform your venues into destinations. Our creative, expert designers will guide you through the process to effectively brand venues or, more broadly, your hospitality program.
vibrant sp s ice
RALEIGH WILSON AND HIS SHRIMP CREOLE RECIPE
shepherd's
pie ve
Heirloom
• 1 avocado • 1/2 lb smoked salmon
From My Family to Yours.
Diner Days
ice
To read the whole story check out this month’s menu based on Raleigh’s shrimp creole recipe.
ti r
For more than 40 years, Raleigh Wilson and his wife Patricia have been cooking together and enjoying culinary adventures around the world. One of their favorite destinations is New Orleans, LA, and Raleigh loves to recreate Cajun cuisine at home with his old favorite shrimp creole recipe.
• 2/3 • 3 tablespoons rice vinegar • 3 tablespoons white sugar • 1 1/2 teaspoons salt • 4 sheets nori seaweed sheets small strips • 1/2 cucumber, peeled, cut into • 2 tablespoons pickled ginger
b as m a
hic
c
rice cup uncooked short-grain white
• 2 tablespoons grapeseed oil • 1 small red onion, chopped • 2 tablespoons chopped fresh garlic • 1 tablespoon chopped fresh ginger • 2 tablespoons tomato paste • 1 tablespoon brown sugar • 1 tablespoon cumin seeds • 1 tablespoon garam masala • 1 teaspoon red chile flakes • 1 teaspoon turmeric • 1 teaspoon salt • 1 pound chicken breasts • 1/4 cup low-fat yogurt • 1/2 cup water
er
bal's no-butter chicken
Prep: 7 mins • Cook: 20 mins • Serves: 4
Smoked salmon sushi roll8
Prep: 45 mins • Cook: 0 mins • Serves:
no-butt
Expand beyond monthly birthday celebrations and weekly happy hours. Exciting culinary events like Celebrity Chefs, Teaching Kitchens and cuisines from around the world transform these social events into adventures that define the personality of your venue. We’ll also take full advantage of your local neighborhood to engage with farmers markets.
A SYMBOL OF LOVE
grains &
Venue Activation
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ggies
BUILD YOUR BRAND All of our programs are built around leveraging the hospitality experience to build your brand. Your commercial brand relies on having a positive image in the eyes of your current and prospective guests. On the other hand, your employer brand relies on having a positive profile from the employees’ views – both current and prospective. The two facets are highly correlated and both are essential to your long-term success. They need to demonstrate personality, authenticity and consistency.
Marketing & Communication What good is a great brand if it is a secret? Every communication channel is an opportunity to share the personality of your brand. Social channels and digital solutions from dining websites and digital signage to an easy-to-share social press kit will modernize the experience, help tell your story and streamline the process.
Smallwares The details make the difference.
Smallwares Guide
Kitchen Design
Our comprehensive smallwares guide includes everything from hot and cold display options to hydration, induction hot holding and barware. Research shows that smallwares truly drive stronger marketability with an ever-changing demographic.
PROCESS & INTEGRATION OF INFORMATION 1. Evaluation & Interview
+ What Are Your Tastes?
+ Hours of Operation?
+
Quick Service? Full Service?
+ Style of Food?
+ Design Considerations?
+ Equipment?
+ Budget?
Special Requests?
2. Analyze & Program SECTION I: Customer Base Review
SECTION III: Participation by Venue
SECTION II: Daily Meal Requirements
SECTION IV: Seating & Space Requirements
UNATTENDED SPACES
Hyper-curated small markets targeted to demographics and day parts with unattended staffing models are the future for retail.
3. Network & Flow Integration
Pub/Lounge
Café / Bistro Marketplace
2 Assisted Living Healthcare Finishing Kitchen
Bar / Lounge
3
4 Destination Dining
5
SNF/MS Existing Serving Pantry
10
SNF/MS Existing Serving Pantry
10
SNF/MS Existing Serving Pantry
10
Themed Restaurant
New IL Finishing Kitchen
12 Central Kitchen
Center Stage
4. Implement & Design
7
Loading Dock
6
Outdoor Dining
9
2 11
MS 188 LL New Hospitality Kitchen
11
MS 188 LL New Hospitality Kitchen
Culinary Trends
Captain’s Table Restaurant
8
Outdoor Dining
Soft Seating Lounge Exhibition Main Dining: Casual Restaurant
Convertible Dining Venue: Casual Dining
Semi Private / Destination
Teaching Kitchen Restaurant
Restaurant / Themed
UNATTENDED SPACES
Our Design & Innovation Process Data-Driven Design
Equipment and Millwork Specifications
Food Service Operational Assessment
Branding
Procurement Including Furniture, Smallwares & Equipment
Renderings & Flythroughs
Concept & Interior Design to Contract & Permit Documents
Consulting & Project Management
“
Because of this partnership, we had access to the expertise to know what, when and how to approach our community’s renovation.
ALLISON GRIFFITH
Chief Operating Officer | Blakeford Senior Life
“
With this partnership, we were able to utilize every inch of the space and do it perfectly.
ALLISON GRIFFITH
Chief Operating Officer | Blakeford Senior Life
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