Food & Beverage

Food & beverage concept development and implementation: From concept development through daily operations, Tishman delivers comprehensive Food & Beverage services to meet the needs of an array of restaurants, hotels and resorts. Tishman's architecture & design and hotel operations teams create, develop and implement Food & Beverage concepts ranging from the simple coffee stand to fine dining, while working with top restaurateurs, including Todd English Enterprises, Shula's Steak Houses and Danny Meyer’s Union Square Hospitality Group.

Tishman's comprehensive approach to restaurant openings includes oversight of operating supplies selection and procurement, concept ingraining, staff training, menu design, recipe development and menu engineering, thus providing the property-based operations team with the tools needed to establish a successful Food & Beverage operation. Tishman's ongoing interaction with the Food & Beverage teams guarantee that the integrity of the concept at each location is maintained and modified as necessary, while focused cost-control measures established at start-up ensure the longevity of the enterprise.