Mr. Carrier

Lou Carrier

President

Distinctive Hospitality Group

Lou Carrier is President of Distinctive Hospitality Management (DHM), a Massachusetts based hotel and restaurant management and consulting company as well as President of Distinctive Hospitality Group (DHG), a hospitality ownership alliance.

Prior to forming DHG, Mr. Carrier was Chief Operating Officer of theWit hotel brand in Chicago, IL. In this role Lou was responsible for all branding initiatives, sales and marketing strategies and organizational structure. The hotel has been widely considered one of the most successful new hotel concepts in the US since it launched in 2009 and was the fastest hotel in North America to achieve AAA Four Diamond status. Prior to the opening of theWit hotel Mr. Carrier created the BOKX 109 American Prime restaurant concept in Newton, MA in 2008. The restaurant has won numerous awards and accolades during its first years and remains one of the highest grossing restaurants residing in an Intercontinental Hotel Group property in the Americas.

Prior to returning to Massachusetts in in early 2008 Mr. Carrier spent nearly eight years in senior developmental and organizational leadership roles in the creation of the upscale Hard Rock Hotel brand. As opening General Manager of the Hard Rock Hotel @ Universal Orlando, FL Mr. Carrier delivered AAA Four Diamond status to the 650-room resort within its first six months, and for four years it was the top performing hotel in the brand. From there he was chosen as Managing Director in charge of developing the Hard Rock Hotel in San Diego, CA before being selected to coordinate the extensive expansion and upgrade to the Hard Rock Hotel and Casino in Las Vegas, NV in 2005 as Executive Vice President.

Mr. Carrier spent a total of 8 years with Loews Hotels in Washington, DC and Florida in the roles of General Manager, Regional Director of Food and Beverage and Corporate Task Force leader. Prior to joining Loews Lou spent 9 years with Stouffer Hotels and Renaissance Hotels at their flagship property, the AAA Five Diamond Mayflower Hotel in Washington, DC where he held 8 progressive management positions.

Mr. Carrier’s desire for DHG is to build a portfolio of 15-20 unique hotels in the New England area over the next five years.

Mr. Carrier can be contacted at 508-651-8300 or lcarrier@distinctivehospitalitygroup.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.