The Age of AI
IN THE AGE OF AI
So, what’s really changed?
Last summer, we wrote about a shift we were watching closely: the widening gap between hospitality businesses actively integrating AI into how they work, and those that weren't yet.
A year later, that gap is only wider. Tools like Claude, ChatGPT, Perplexity, and Lovable are changing quickly, and we’re seeing more hospitality businesses figure out where they can actually be useful. We’ve also loved watching companies like Colette come to life. For operators, some of the most practical applications are also the least flashy: sorting through reservation data, reducing repetitive administrative work, and making information easier to access, freeing up teams to spend more time on the work that requires human judgment, creativity, and hospitality.
Most of the AI we're seeing in hospitality is bolted onto the operation as it already exists: a reservations chatbot, a scheduling optimization tool, a system nudging the menu toward higher margins. Most operators are buying tools instead of rethinking the operation the tools are meant to serve. But what if you redesigned the operation with these tools in mind from the start?
How are independent operators actually using AI in their businesses?
We want to hear from you.
Our Recent Work
New Orleans
The Warbler team has kept us busy, as we worked with their ownership team to refine their Brand Values and build out an extensive Service & Culture Manual for their first hotel project and its F&B outlets (partially operated by our friend Neal Bodenheimer over at CureCo.). They just released room bookings for October, so if you're dreaming of a trip to New Orleans, take advantage of their early rates. It's also fun when we get to work alongside our friends at Foxglove, who are leading PR for the hotel's opening.
The Royal is a forthcoming courtyard bistro and bar in the French Quarter, an area we know extremely well (until she had her son, Elizabeth lived right around the corner). Between HR and operational support, we've been doing everything we can to set them up for a successful opening this fall.
We've also been working on The Whit, a new hotel coming from the Brechtel Hospitality team. From Brand Positioning and Visual Identity, to Website Development, Signage, and Wayfinding, it's been a true pleasure to help bring this hotel's brand to life.
In case you missed it, huge congratulations to Dakar, named #4 on The World's 50 Best Restaurants list this year, and awarded two stars by the NYT. We were honored to play a small part in their move into a new home on Leonidas Street, building their Service & Culture training to reflect the two distinct guest experiences the new space offers, a tasting menu and a more casual à la carte option.
New York
It's meant a lot to support Antony Mangieri and Christina Tobia (who Jess used to work with at USHG) at Una Pizza Napoletana with HR.
We collaborated with Hot Bread Kitchen, an organization we've long admired, developing a financial management curriculum for their Seed Program, a 12-week course helping New Yorkers launch food businesses of their own. It's the kind of mission-aligned work that reminds us why we do this.
California, St. Louis, and Houston
We've so enjoyed working with Floyd Nunn and Angelyne Tompkins on their first restaurant, Moonchild, which opens this winter in San Francisco's legendary Fog City Diner. We collaborated with Crayonette to bring their brand identity to life, and will continue to support their team as they get closer to opening.
We're developing the brand identity for 1275 Cafe, part of the Minnesota Street Project, which offers economically sustainable spaces for art galleries, artists and related nonprofits. Another fun project with our friends over at New Deal Hospitality.
Down in San Luis Obispo, we've been leading PR for Edna – a stunning property with a joint tasting room, a market, a craft distillery, and full-service restaurant led by Culinary Director and Partner Jeremy Fox.
In Montecito, we continue to support Little Mountain with HR, PR, and Operations. We love helping our clients grow, and are thrilled to be working with Elliot Bell on his second project in St. Helena, Elsewhere, in partnership with Nick Kokonas.
Congratulations to Craig and Mowgli Rivard, owners of Little Fox in St. Louis, who just opened their second restaurant this weekend. Sur Lie is a wine-focused bistro and bottle shop in Fox Park. We developed their visual identity and website, and have also been leading PR for the opening.
Lastly, huge congratulations to our clients Little Mountain and Agnes & Sherman for being named two of Bon Appétit’s Best New Restaurants!
We're grateful to be working with such talented and thoughtful clients, and look forward to sharing more as things evolve.