Mr. Karpinski

Peter Karpinski

Co-Founder & Chief Operating Officer

Sage Restaurant Group

With an intense passion for creating distinct dining experiences that appeal to a guest who is hungry for life, Peter Karpinski is the Co-Founder & Chief Operating Officer of Sage Restaurant Group.

A graduate of Cornell University’s respected School of Hotel Administration; Mr. Karpinski is a bold leader who has helped elevate Sage Hospitality’s commitment to excellence in restaurant development with his vision for redefining industry conventions. Mr. Karpinski understands that it takes a clear sense of purpose combined with a high level of enthusiasm to deliver a product that is admired by consumers, investors and the industry alike.

Before joining the Sage Hospitality family in 2005, Mr. Karpinski sharpened his skill set at several top luxury brands, including Four Seasons Hotels and Resorts and Caesars Palace. At Four Seasons, he served as both Interim and Assistant Food and Beverage Director at its Regent Beverly Wilshire Hotel, managing a $24 million annual operation.

At Caesars Palace in Las Vegas, Mr. Karpinski spent two years as the Director of Restaurants, overseeing 800 union employees - including 45 managers - as well as a $75 million operations budget. While in Las Vegas, he was involved with the debut of nationally acclaimed restaurants Bradley Ogden and Mesa Grill, both large-scale launches from celebrity-status chefs.

Mr. Karpinski then joined Philadelphia’s Starr Restaurant Organization, one of the nation’s fastest growing independent restaurant groups. At Starr, he served as Corporate Director of Operations, managing an $80 million business with 1,200 staff and a strong eye for cutting-edge design and ambitious expansion plans.

Mr. Karpinski brought his eye for untapped potential and unidentified niches to Sage Hospitality in late 2005, where he founded and launched the new Sage Restaurant Group, while overseeing the Sage Independent Hotel Group to optimize, synthesize and evolve its operations and assets.

“We want to seamlessly bridge the gap between independent restaurateurs and hotel food and beverage operations,” says Karpinski. “We have a progressive approach for building credibility with our investors and providing value to our consumers.”

With a keen strategic vision, Mr. Karpinski has overseen the launch of ten award-winning Sage Restaurant Group concepts in less than five years, including The Corner Office, Second Home Kitchen + Bar, and the soon-to-open Kachina Southwestern Grill in Denver; Mercat a la Planxa in Chicago; Urban Farmer, the Original, and Departure in Portland; Braddock’s American Brasserie in Pittsburgh; Temple Downtown in Providence, RI; and Toasted Oak Grill & Market in Novi, MI, a suburb of Detroit. Poised for immense growth in 2013, Mr. Karpinski is excited to oversee the SRG restaurant openings of the second Urban Farmer outpost in Cleveland, as well as the fish house concept Oceanside in Oceanside, CA. All of the restaurants are adjacent to Sage Hospitality hotels and are also committed to delivering exceptional catering and in-room dining experiences.

“Sage’s nimble, entrepreneurial mindset fuels the dynamism needed to succeed in an already crowded and competitive marketplace,” Mr. Karpinski says.

Mr. Karpinski is also a strong believer in Sage Hospitality’s pledge to support the communities in which they operate, embracing the company philosophy that “we can truly make the cities we are in better places to live and work.” Mr. Karpinski is currently a board member of Big Brothers and Big Sisters of Colorado, and Denver Kids Inc. Serving on the Foundation Board of Directors, Mr. Karpinski also takes an active role in an innovative public/private joint-venture partnership with Metropolitan State College’s Hotel, Hospitality Learning Center and Fast Casual Restaurant. He was recently recognized by Food & Wine Magazine in its “40 under 40 Biggest Food Thinkers in the Nation” list, “Rising Star” in 5280 Magazine’s “Colorado Power Issue,” and “40 under 40 Top Business Professionals in 2012,” by the Denver Business Journal.

Mr. Karpinski can be contacted at 303-405-8394 or peter.karpinski@sagerestaurantgroup.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.