Hospitality Reframed

Most hotel restaurants fail for one simple reason.
They try to please everyone.
In this episode of Hospitality Reframed, Scot Turner sits down with Mark Hayton to discuss the transformation of The Manor House at Foxhills, one of the UK's most respected country club destinations.
Together they unpack the thinking behind creating Lomri, why Foxhills chose to move away from a traditional hotel restaurant, and how a bold concept has helped attract members back into the Manor House, increase repeat visits and bring new local diners through the gates.
More importantly, they discuss how successful hospitality projects are actually created.
From creating the right concept and involving operational teams early, to challenging assumptions, stress-testing ideas and building authenticity into every decision, this conversation offers practical lessons for hotel owners, operators and developers looking to create restaurants that genuinely perform.
If you're interested in hotel F&B strategy, restaurant concepts, hospitality design, destination dining, hotel food and beverage, or creating experiences guests actually remember, this episode is packed with insight.
Chapters
00:00 – Welcome to Foxhills and the story behind the club
02:40 – Why Foxhills never stops investing in the guest experience
04:15 – Why food & beverage is the glue that holds a club together
07:40 – The problem with the original Manor House restaurant
09:40 – Why the brief wasn't "refurbish the restaurant" but reinvent the Manor House
11:40 – Why Foxhills chose to be bold instead of playing safe
13:10 – Creating a collection of restaurants, not one restaurant
15:30 – Making multiple concepts work inside one building
18:20 – Why authenticity mattered more than curation
20:40 – How stories transformed the guest experience
22:10 – The moment Foxhills committed fully to the concept2
5:05 – The results after just three months: members returning and repeat visits
27:20 – How one restaurant started driving weddings, conferences and golf breaks
30:25 – Why the right consultant changes the outcome of a project
33:20 – The "premortem" exercise every hospitality project should use
35:05 – "Being bolder is more fun" — the biggest lesson from the project
36:45 – Why genuine hospitality always beats gimmicks
39:30 – Final reflections on creating places people genuinely enjoy

To learn more about Foxhills, visit their website https://www.foxhills.co.uk/
To visit Lomri https://www.lomri.co.uk/
And if you are thinking about a new food & beverage development and would like to know more about Auden Hospitality, visit our website https://www.audenhospitality.com/

Technology is no longer sitting behind hospitality.It’s shaping the space itself.Recorded live at the Hospitality Tech Expo 2026 at ExCeL London, this special episode of Hospitality Reframed in collaboration with the  @hoteliersvoice  podcast explores how technology, staffing pressures and digital behaviour are fundamentally changing how hospitality spaces are designed and operated.Hosted by Ryan Haynes and Scot Turner, the panel brings together:Alessandra Leoni, Head of Hospitality - Focus on HospitalityPaul Wells, Partner & Architect - Studio MorenPrem Jethwa-Odedra, CEO - Biteluxe…to unpack how smart technology, digital infrastructure and operational realities are reshaping hotel design, F&B spaces and guest experience.From ePOS systems and AI to connectivity, PMS integration, flexible public spaces and revenue-driven design, this conversation explores what modern hospitality spaces actually need to deliver today — commercially, operationally and emotionally.Chapters:00:00 – Welcome to Hospitality Tech Expo 202601:12 – Why hospitality spaces are being redesigned03:04 – The relationship between technology and guest experience05:18 – Designing spaces for both guests and teams07:44 – The operational pressures reshaping hotel layouts10:10 – Infrastructure first: cabling, connectivity and flexibility13:02 – The biggest mistakes made during hospitality design projects15:48 – Why WiFi and digital infrastructure are now critical utilities18:25 – PMS, handheld devices and operational flow21:14 – How F&B technology changes space utilisation24:33 – Reservations, ePOS and inventory systems in modern hospitality27:11 – Technology that improves service vs technology that frustrates it30:06 – Why collaboration between departments matters more than ever33:28 – AI, guest communications and digital engagement36:17 – How hotels are driving additional revenue through tech39:02 – Designing multi-use spaces guests genuinely want to stay in42:20 – Final reflections from the panel

What does great hospitality design actually do?In this special live episode of Hospitality Reframed, recorded at the HRC 2026 Vision Stage at ExCeL London, Scot Turner hosts a panel of operators, designers and sustainability experts to explore one big question:Does design drive revenue — or should we really be talking about profitability?Joined by:Alex Chapman, CEO - DECONDavid Chenery, Director - ReassembleGanan Kanagathurai, CEO - Roti King…the conversation dives into the real role of design in hospitality today — from guest behaviour and dwell time to operational flow, sustainability, emotional connection and commercial return.The panel explores why beautiful spaces alone are not enough, how operators often brief design incorrectly, where value engineering goes wrong, and why sustainability must be considered through the lens of durability, ROI and long-term performance.This is a practical, honest conversation about what hospitality spaces need to deliver today — commercially, emotionally and operationally.Chapters:00:00 – Introduction01:12 – Does design drive revenue… or profitability?03:45 – Why revenue can be the wrong metric for design06:10 – When design helps sales but hurts operations08:30 – What is the real job of hospitality design today?11:05 – Emotional vs operational design decisions13:18 – Why operators often brief design incorrectly16:40 – What a good hospitality design brief looks like22:15 – Where operators should spend vs save25:04 – Why value engineering gets a bad reputation28:11 – What should never be value engineered out31:22 – Sustainability beyond materials and greenwashing34:10 – Durability, ROI and designing for the long term37:08 – Designing spaces people want to stay in40:25 – Behavioural science, dwell time and craveability43:12 – Final takeaway from each panellist

This is the first episode of Hospitality Reframed — and it starts with one of the most misunderstood topics in business:
sustainability.In this conversation, Scot Turner sits down with David Chenery to strip sustainability back to its fundamentals. Not as a marketing message, but as a system of choices, constraints and long-term thinking.
They explore why sustainability is less about saving the planet and more about building healthier systems, why cost and competition create real tension, and how culture, design and storytelling shape whether sustainability actually works in practice.
From circular economy design to guest experience, procurement challenges to scaling across hotel groups, this episode reframes sustainability as something far more human, operational and commercially relevant.
Chapters:
00:00 – What sustainability actually means in business
02:45 – Cost vs sustainability: the real tension
04:40 – Culture as the driver of sustainable behaviour
08:33 – Why carbon isn’t the full story
10:03 – Designing for emotion, not just metrics
11:13 – Circular economy and storytelling in spaces
13:07 – Why “soul” matters more than aesthetics
14:55 – Non-places vs meaningful spaces
17:20 – Sustainability as an extension of hospitality
18:41 – Systems thinking and ecosystems in business
21:34 – Designing spaces that age and evolve
27:17 – Balancing real impact with visible actions
31:33 – The Restorative Design Framework explained
36:34 – Why circular economy works in practice
44:17 – Hotels vs independent agility
48:46 – Does sustainability cost more?
52:48 – Real examples: reuse, cost savings, and impact
57:00 – The future: abundance, resilience and systems
59:05 – Final reflections on hospitality and human connection

Hotels keep softening their concepts — and it’s killing their identity.
In this episode of Hospitality Huddles, Scot Turner and Bal Mahey dive into why bold F&B wins, why micro-niche strategy is the future, and why trying to please everyone leaves hotels with concepts that excite no one.
Chapters:
00:00 – The frustration: hotels keep softening concepts
01:15 – Bold F&B explained: clarity over gimmicks
03:02 – Why independents win (and hotels copy badly)
05:20 – Micro-niche strategy: stop trying to be everything
08:00 – Standing for something vs pleasing everyone
09:40 – Local-first positioning: not a buzzword
12:15 – Why “safe” menus are a risk
14:00 – Hotels need confidence, not committees
16:50 – What success looks like: purpose-built concepts
18:25 – Final reflections