The Gourmet Market

Herb N' Kitchen is a restaurant, bar and take away concept for Hilton Hotels and Resorts combining versions of an urban food hall and gourmet market

Herb N' Kitchen is a restaurant, bar and takeaway concept for Hilton Hotels and Resorts combining versions of an urban food hall and gourmet market. This creates a seamlessly interactive experience, driven by guest's expectations of transparency and freshly prepared food, available whenever and wherever they choose.

The flexible dining models and scalable design elements allow for appropriate adaptation to each unique location. Design, environment and menu are relevant to today's savvy business traveler, allowing for convenience and efficiency without sacrificing local treasures.

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Herb N' Kitchen is a restaurant, bar and takeaway concept for Hilton Hotels and Resorts combining versions of an urban food hall and gourmet market. This creates a seamlessly interactive experience, driven by guest's expectations of transparency and freshly prepared food, available whenever and wherever they choose.

The flexible dining models and scalable design elements allow for appropriate adaptation to each unique location. Design, environment and menu are relevant to today's savvy business traveler, allowing for convenience and efficiency without sacrificing local treasures.

Get Started

Brand Overview

Concept Strategy

Brand Overview

HERB N’ KITCHEN is a casual, all-day restaurant, bar and gourmet market with an urban energy that puts guests in charge of what, when and where they eat. The concept can successfully incorporate the Breakfast at Hilton mandate, then allow for flexibility for lunch, dinner and in-room dining in a way that is effective for our owners and operators, while providing a guest experience modeled around today’s modern traveler, choice and control. With Transparency being one of the most consistent trends in food and beverage, kitchens become an opportunity to see a meal prepared or assembled. This experience helps show a commitment to quality and allows the team to interact with Guests in an efficient way. The menu appeals to those seeking fresh, quality-driven products such as seasonal salads, artisanal sandwiches and pizzas, and regional favorites. The herb-centric menu show dedication to quality and freshness while offerings a value to Guests.

Customer Experience

Fast: Quick service and/or self-serve model

Fresh: Local, seasonal products, made-to-order and cold offerings

Comfortable: Multiple configurations for seating, dining, conversation

Owner/Operator Benefits

Scalable design models

Greater in-house guest capture

State of Business

Concept Strategy

State of Business

Overall Demands

Guest Demands

Deliver a more valuable & relevant experience

Better quality than fast food; better value than traditional full service can offer
Flexibility in meal time and occasion with fresh, interesting and customizable food offerings
Willingness and preference for varied service models
Declining demand for traditional in room model but desire for availability

Market Demands

Innovation & position against all forms of competition

Premium offerings at Quick Service Restaurant (QSR) and Limited Service Restaurant (LSR) capturing customers from more upscale establishments
F&B competition is local and must address regional and local preferences, and competitors
Adapt quickly to economic conditions, food prices and consumer preferences

Operating Demands

Develop flexible operating model with attractive ROI

Address rising costs through amendments to hour and/or service delivery
Minimal lead time and risk when trying/adapting new products
Justifiable return on investment for any new investment

Consumer Trends

Better for You

Interpretation

Freshness

Support

Consumer focus on health and wellness, seeking out quality, less processed, items

Execution

Fresh preparation
Customization
Visible kitchen
Natural ingredients

Competitive Examples

Chipotle Panera Bread

Food as Experience

Interpretation

Sensory experience

Support

Foodie movement Farm to table picture taking at the table

Execution

Visual displays
Less obstructive packaging
Elaborate menu descriptions

Competitive Examples

Pret a Manger
Dean & Deluca

All Day Eating

Interpretation

Extended meal periods

Support

Shifting from 3 square meals per day to all day grazing

Execution

Flexibility in menu
Staffing to meet demand
Drive volume cost effectively
Competitive Examples
Corner Bakery
Cafe Starbucks

Driving Value

Interpretation

Premium offerings

Support

Customers enticed to move to LSR's less expense but more full featured menu items

Execution

Pairs with sensory experience
Offer exotic/premium items and ingredients

Competitive Examples

Potbelly
Au Bon Pain
Wolfgang Puck

Service Narrative

Concept Strategy

Service Narrative

The service style is knowledgeable and hospitable. From early morning barista to counter service late at night, the staff offers warm yet professional attention to the guest. The self-service model offers diners the flexibility to enjoy different experiences as the space transitions from lunch to dinner to include options such as live-action stations. Guests also have the option to enjoy meals in the comfort of their hotel rooms via the delivery service.

At the Coffee Bar

Employees help customers greet the day, with an experienced Barista pulling espresso shots and counter staff who fill orders for fresh pastries and other on-the-go items.

In the Gourmet Market

With the retail market buzzing all day, knowledgeable staff entice guests with packaged sandwiches to cold drinks, sweets and local specialties.

In the Kitchen

Any menu item can be quickly packaged in elegant takeaway materials for guests to take on the go. The interactive concept brings the culinary staff into close contact with their customers.

In the Gourmet Market

Servers deliver items ordered at the counter with quick efficiency.

Environmental

Concept Strategy

Environmental

The Herb N' Kitchen combines clean design with casual and hand crafted organic features. From natural stone to hand-forged light fixtures to farm tables. The concept is not only scalable in operating scope, menu offer, and size to ensure options are available to meet hotel needs.

INSPIRATION

Large lidded apothecary jars

White marble pears and apples

Wooden bowls with fresh whole fruit

Specified ambient food displays

Designed flooring & marble walls

Communal tables with marble tops

Designated furniture & banquettes

Blade sign, windows & chalkboard signage

Concept Strategy

Menu Narrative

The menu is all about serving fresh, quality products that aim to utilize local and seasonal ingredients. A blend of healthy choices with locally-inspired savory and indulgent sweet options appeals to the modern traveler.

BREAKFAST

The kitchen opens serving a selection of breakfast sandwiches, morning pastries and local treasures. A full morning beverage offer includes fresh juices, coffee, tea and espresso.

AFTER BREAKFAST

Guests can choose from a variety of hot and cold offerings throughout the day, including salads, sandwiches, pizzas, flatbreads, local specialties and indulgent, sweet treats.

LUNCH + DINNER

Burgers, flatbreads and hot sandwiches are made in the open kitchen, while packaged salads, sandwiches, and desserts are beautifully packaged and sold from the gourmet market.

IN-ROOM DINING

Guests can order meals for pick-up at the restaurant or opt for in-room delivery, with items packaged and served in disposable vessels.

Menu Detail

The Oven

SOUP

Roasted Tomato Red Pepper
Chicken Noodle
Regional Seasonal Specials

CHILI

Winter–Beef and Pork
Spring–White bean & Dijon
Summer–Three Bean and Beef
Fall–Chicken, White Bean with Chard

HERBED FLATBREAD

Buffalo Mozzarella, Roasted Garlic, Arugula
Applewood Smoked Bacon, Brussel Sprout Leaves, Reggiano Parmigiano
Fig, Prosciutto, Arugula and Fresh Herbs
Fig, Prosciutto, Arugula and Fresh Herbs
Soy Caramelized Onions, Korean BBQ Pork
Regional Seasonal Specials

PIZZA

Mushroom–Portabello, Shitake & Button, Goat Cheese, Mozzarella, Herbed Honey
BBQ Chicken, Gouda, Roasted Jalapeno
Margherita
Three Cheese
Pepperoni

Grab + Go

COLD SANDWICHES

Caprese—Bocconcini Mozzarella, Roasted Cherry Tomatoes, Tomato Jam, Basil, Lemon Scented Olive Oil, Pumpernickel Crostini
Grilled Salmon Nicoise—Green Beans, Kalamata Olives, Egg, Tomatoes, Potatoes
Classic Caesar—Optional Grilled Shrimp or Grilled Chicken
Greek Chop Salad
Cobb Chop Salad—Chicken, Avocado, Egg, Crumbled Bacon, Tomato, Blue Cheese
Asian Chicken Salad—Mandarin Oranges, Edamame, Red, Green Pepper, Crispy Wonton
Regional Seasonal

The Barista

BREAKFAST PASTRY

Pastries to include croissants and muffins–optional are scones and/or breakfast breads

UMPQUA OATMEAL

Not Guilty, Kick Start, Mostly Sunny*

FARM STACKER (GLUTEN FREE BISCUIT)

Canadian Bacon, One Egg, Mozzarella
4 Cheese (Gouda, Muenster, White Cheddar, Mozzarella), One Egg

BRIOCHE SANDWICHES

Nutella and Banana
Monte Christo Mallorca–2 Eggs, Ham, Muenster, Powdered Sugar

PRESSATA (GRILLED FLATS)

Prosciutto, Brie and Quince Preserve
2 Eggs, White Cheddar and Bacon

AMERICAN BREAKFAST (COOKED-TO-ORDER)

Bacon, Breakfast Potatoes, Choice of Toast

Kids Menu

Mac N' Cheese
Cheese Quesadilla
Grilled Cheese
Cheese Pizza
Smucker's Uncrustables

Dessert

IN HOUSE

Bread Pudding—Raisin, Thyme, Pecans
Vanilla Bean Crème Brûlèe
Chocolate, Black Cherry Pot de Crème

BAKERY

Flourless Chocolate Cake (Sweet Street)
Apple Pie (Sweet Street)
Pear and Almond Galette
Regional Seasonal
Cookies (from Christie's)
Brownies, Blondies, Bars (Sweet Street)
Red Velvet Cupcakes (Sweet Street)

FAQs

Concept Strategy

In-Room & Gourmet Market

Concept Strategy

FAQs

In-Room

What is the new service standard?
Packaged "bagged" delivery vs. traditional "tray" delivery

What is the concept?
Modified in room delivery program for hotels that qualify

Why is it good for guests?
Convenience, choice and control.

Why is it good for properties?
Limit equipment required Consolidate positions Reduced hours of operation Expedite removal of items from guest rooms & hallways

Gourmet Market

What is the concept?
A gourmet market with a self–service model that gives guests choice and control over their dining experience. Compelling and well–merchandised product offerings draw guests into the retail market. Concept models will suit a variety of market conditions and are varied depending on volume, operations and facility capability.

Why is it good for guests?
Herb N' Kitchen provides a fresh, approachable and gourmet concept that engages guests by offering integrated zones for choice and control over how, where and when they dine. These quality options available at reasonable prices served quickly appeals to today's modern traveler.

Where Fresh Comes to Life

There Herb N' Kitchen combines clean and "transparent" design, with casual and hand crafted organic features

Take a Look

Where Fresh Comes to Life

There Herb N' Kitchen combines clean and "transparent" design, with casual and hand crafted organic features

The Barista

The Barista Station fills the lobby with an alluring scent from pastries, hot sandwiches, fruit, yogurts and the perfect macchiato are served by well trained staff. Here, guests will find hot coffee morning charm, banana nutella sandwiches or a bacon and egg farm stacker.

Full Transparency

From the barista station to the kitchen Oven - the culinary team is on display. This experience helps show a commitment to quality and allows the team to interact with Guests in an efficient way. The menu appeals to those seeking fresh, quality-driven products such as seasonal salads, artisanal sandwiches and pizzas, and regional favorites.

Grab & Go

Seating is design for travelers and guests on the move with various seating types that allow users to sit in larger groups or solo, all while staying connected. Sufficient power and Wi-Fi accessibility is critical.

Communal Seating

We will align with the way guests want to eat and dine. We will offer a selection of quick, freshly prepared items that allow our guests choice and control.

Private Dining Room

To handle breakfast buffet guests, overflow from the Gourmet Marketplace (during non-breakfast hours), as well as the option to use for meeting and/or private party guests

Additional Spaces

For the locations that have the additional space, adding optional zones: the farm, restaurant seating, private dining, communal seating, buffet or a bar allows each location to have a unique, custom concept.

HNK Locations

Chicago

Your on-the-go urban market offering roasted Starbucks coffee, bakers' confections, artisan salads & sandwiches and gourmet bites prepared from scratch daily. Enjoy a bite in the casual seating area or if you're in a hurry, grab something and run. Either way, it's always good to go.

HNK International

London

Step in this light and and contemporary cafe style restaurant for food from the local market to nourish your body and soul with quality ingredients and inviting settings. Clean lines, natural items and a rustic yet refined atmosphere are the modern elements for this unique dining experience at Hilton London Metropole.

Continue to Design and Construction

Our Mission

We are a team of restaurant professionals that exists for the purpose of developing restaurant and bar solutions that will excite and attract both local clientele and hotel guests. We aim to be on trend with the evolving needs of our guests, cultural changes in dining, and the development of innovative and relevant Food and Beverage concepts. We are delighted to present Herb 'N Kitchen—a flexible concept that addresses guest satisfaction and operational synergies.

Project Review and Approval Process

Hilton McLean
7920 Jones Branch Drive McLean
VIRGINIA 22102

617.423.8009