Mr. Spitzer

Craig Spitzer

General Manager

Durham Hotel

Craig Spitzer is currently the General Manager for The Durham Hotel in Durham, North Carolina. There, Mr. Spitzer oversees all aspects of property management that make The Durham Hotel a dynamic destination. He played a vital role in opening the hotel in July 2015, collaborating in the design of the overall guest experience, selection of technology systems and team recruitment.

Mr. Spitzer’s hospitality career began in 1998 in New York City at the Hotel Elysee where he managed the front desk and bell staff at the 99-room historic hotel. In 2000, Mr. Spitzer was installed as the opening general manager at The Library Hotel, a 60-room luxury boutique hotel in Midtown Manhattan. He spent six years guiding the Library to success and helped earn it a place on Conde Nast Traveler’s Hot List in 2001.

In 2006, Mr. Spitzer moved south joining Empire Properties in Raleigh, North Carolina as Director of Hospitality, overseeing both operations and development of its restaurant portfolio as well as exploring the development of boutique hotels throughout North Carolina. During his tenure he created Empire Eats, the restaurant brand under the Empire Properties umbrella. He was also instrumental in the conceptualization and development of The Pit, a nationally recognized upscale barbecue restaurant that replaced an underperforming restaurant previously in the Empire portfolio. In 2007, Mr. Spitzer received the Horizon Award from the Greater Raleigh Convention and Visitors Bureau “In Recognition of Exemplary Top Leadership within the Wake County Hospitality Industry.”

Subsequently, Mr. Spitzer joined Summit Hospitality Group as the Regional Operations Manager and later become General Manager of one of its properties - The Dunhill Hotel in Raleigh, North Carolina.

In 2013 Mr. Spitzer founded his own hospitality company called Transcendent Hospitality. Transcendent Hospitality, LLC is a premier provider of third party hotel management services, focusing on independent, upscale, full-service and luxury boutique properties throughout the southeastern United States. Leveraging the significant experience of its principals, the firm focuses on providing value-added services to its clients. Mr. Spitzer received his Bachelor of Arts from University of Wisconsin-Madison.

Please visit www.thedurham.com for more information.

Mr. Spitzer can be contacted at 919-768-8830 or cspitzer@thedurham.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.