This Ghost Kitchen Boss Makes Sure Hotels Thrive in a New Era of Room Service
Photo Credit: Sam Feigeles (pictured), vice president of food and beverage at hotel ghost kitchen platform Butler Hospitality, makes sure operations succeed at these spaces and the hotels depending on them. Butler Hospitality
Skift Take
The hotel kitchen is the latest spot for industry disruption. Sam Feigeles plays a key role in reshaping the future of the hotel food and beverage experience.
Ordering hotel room service these days doesn’t necessarily mean calling downstairs. You may find yourself ordering from a kitchen of a competing hotel that just happens to be the dining hub for surrounding properties.
Sam Feigeles makes sure the process runs without a hitch and you get your meal fast and fresh.
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“My job is about thinking how to serve anyone who wants to eat at hotels running at 100 percent occupancy,” said Feigeles, the vice president of food and beverage at hotel ghost kitchen platform Butler Hospitality. “Every day is different, and every day is an opportunity to refine our product, which I think will only benefit us in the future.” New York-based Butler Hospitality is among a growing number of ghost kitchen providers to accelerate growth during the pandemic. Brand standards dictate full-service
