Hotel Equities Redefines Hotel Dining with Bold New Concepts and Industry Acclaim

Hotel Equities (HE), a best-in-class hospitality operator and developer, is expanding its food and beverage platform with the launch of five new restaurant and bar concepts across its portfolio. From Dominican-influenced international fare and contemporary American dining to rooftop and poolside experiences, each concept brings a distinctive culinary offering to its market. Backed by enterprise resources and in-house operational expertise, these concepts are designed to deepen guest engagement, drive profitability and deliver owner value.

Five new dining concepts under Hotel Equities management include:

• Sabores | Casas del XVI, Santo Domingo, Dominican Republic

A concierge-led dining experience where guests can enjoy thoughtfully curated meals in the intimacy of their accommodations or within the property's dining room, with each experience tailored to individual preferences. Sabores launched in July.

• The Burke | Hotel St. Michael, Prescott, Arizona

A distinctive dining concept blending contemporary American fare with a rugged sophistication, rich character and a bold, inviting atmosphere that reflects Prescott's Western heritage. The Burke launched in September.

• Adele's Rooftop Bar + Kitchen | Hilton Garden Inn, Little Rock, Arkansas

An elevated rooftop dining and social destination offering views of downtown Little Rock, complemented by an expansive craft cocktail program designed to stand among the city's premier cocktail experiences. Launched in October.

• Undertap Brewery | The Wildbirch Hotel, Anchorage, AK

A distinctive brewery and taproom experience exclusively featuring Midnight Sun Brewing Co. beers, including rotating seasonal craft selections brewed on-site. The concept brings an authentic, locally rooted craft beer experience directly into the hotel. Opening mid-November.

• Cántaro Pool Club | The Embarque Hotel, Phoenix, Arizona

A vibrant poolside destination celebrating the flavors and spirit of the Sonoran Desert through regionally inspired dishes and inventive beverages, including a signature agave-based punch. Opening late November.

The concepts share a common focus: creating experiences that connect with hotel guests and locals alike while supporting each property's financial objectives.

Led by John Mootz, Vice President - Restaurant & Beverage Operations, HE's F&B supports more than 100 F&B outlets through disciplined operations, creative programming, and menu engineering, pairing both standalone and hotel-integrated outlets with enterprise purchasing power, supplier partnerships, training and disciplined operating standards. The approach is designed to help owners attract business beyond overnight guests and translate demand into profitable, guest-focused operations.

"I've always believed that a great restaurant or bar should be a reason to choose a hotel, whether you're staying overnight or driving across town," said John Mootz, VP, Restaurant & Beverage Operations for Hotel Equities. "That's what I love about building these concepts. Each one gets its own personality, and our team backs it up with the resources and discipline that help owners turn a memorable experience into a stronger business."

The momentum extends to established dining outlets, including Hotel Paso del Norte's 1700° Steakhouse, a 2026 Wine Spectator "Award of Excellence" Restaurant winner. The honor adds to the portfolio's dining credentials and highlights the thoughtfully developed wine programs within the broader guest experience. From MICHELIN recommended fine dining to crab shacks, rooftop bars, and speakeasies, Hotel Equities delivers award-winning concepts from development through execution.

"A successful concept has to make sense for its market and for the owner," said Ben Rafter, CEO of Hotel Equities. "We focus on what will bring guests and locals through the door, what will give them a reason to return, and how the team can deliver that experience consistently and profitably. The creative concept and the operating plan have to work together."

Anchoring HE's F&B operations is its proprietary Core Beverage Program, built to strengthen execution, leverage enterprise purchasing and elevate the guest experience while preserving each property's individual character. The program brings together curated supplier partnerships and purchasing standards with HE's signature recipes, menus and training. It also opens new revenue opportunities through beverage programming, limited-time offers and activations, supported by team education, certifications and supplier exclusive resources that help every property execute with local authenticity.

For owners, the F&B platform is built to address both sides of the operating equation: growing revenue through relevant concepts and programming, while protecting margins through enterprise purchasing power and disciplined execution. Shared resources give each property team a foundation for creating experiences tailored to its guests and communities.

The new openings and industry recognition reflect the continued momentum of HE's F&B platform which brings together culinary talent, distinctive experiences and operating discipline to deliver owner value.

Explore Hotel Equities' F&B platform and the concepts behind it: Hotel Restaurant Management | Hotel Equities