Food & Beverage Management

Increasing Guest Satisfaction and Profits

basil's kitchen

At The Dow Hotel Company, we view food and beverage operations as an advantage, not an afterthought. After all, between 25% and 45% of a hotel’s revenue can come from its food and beverage sales.

DHC’s expertise covers restaurant and bar/lounge operations, room service and catering/banquet services. Our general managers oversee all aspects of the property’s food and beverage operations in coordination with the directors of catering and chefs.

In addition to managing full-service Starbucks® Coffee Company and Tully’s® Coffee facilities, DHC has developed its own proven restaurant concepts: Basil’s Kitchen, Basil’s Bistro, Materson’s, BC Bistro, BC Lounge and SunSpot. What makes our turnkey operations particularly successful is their flexibility. Each property is able to customize the space and the menu to best suit the marketplace.

DHC’s restaurants have proven so popular, we formed a third-party Food & Beverage Operations Division in 2010. By bringing our proprietary concepts to potential third party locations, we are further enhancing our company revenues and elevating the profile of our brands among our guests, as well as local residents.

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