cb5 Hospitality Introduces Eggs “Owner” Easy 20 Innovative Licensed Restaurant Concepts for the Hotel Sector

Published April 28th 2016
Hospitality Powerhouse Jody Pennette Continues to Develop
Original Restaurant Concepts for Some of the Biggest Names in the Industry

cb5 Hospitality Consulting is celebrating 20 years of creating forward-looking, handcrafted restaurant and bar concepts specifically for leading hotel conglomerates and high profile venues throughout the world. With 300+ concepts globally, cb5 is the established leader in the hospitality industry and the go-to firm when a formulaic approach to hotel dining just won’t do. Spearheaded by fearless visionary Jody Pennette, cb5’s ability to create spirited, “freestanding” restaurant and bar destinations within their established hotel persona is what sets this firm apart from other development groups.
“Being able to distill the essence of why specific restaurant ideas work is essential, perhaps second only to the ability to blueprint and scale this ‘alchemy’ into a tangible concept and playbook, “says Pennette, a musician at his core who was drawn to the food service industry for its production value.
After 20 years of developing large scale, high concept food and beverage destinations for a myriad of hotel conglomerates and independent venues, cb5 has embarked on an Eggs “Owner” Easy model, providing 20 licensed restaurant concepts for small to mid-size hotels. These individual concepts are cb5’s hallmark, the quintessential three-meal-a-day, heart of the hotel, fully integrated restaurant.
“The key to the program we've developed is based on conversion; a designed template that can be applied to existing properties with relative ease and low investment, “explains Pennette, “The toolbox we’ve created ensures quick, effective implementation.”
These ready to be licensed concepts are bold, creative and relevant. They are cost effective, sustainable and simple to operate. A state of the art groundbreaking video training program by department is included in the toolbox. Based upon the property, its current interior fit out, logistics and market conditions, these individual high concept dining programs run the gamut from a French bakery and café, an artisan pizza joint, and a Mexican cantina, to an executive rooftop bar, Italian steakhouse, beer hall or organic market. All can be adapted based upon the space, its current interior fit out, logistics, market conditions and sourcing, and will be compliant with hotel brand standards. cb5’s transformation team is on-site, from dirt-to-digital, nurturing the Eggs “Owner” easy process, with an end game that ensures hotel operators and their staff a seamless launch to market.
With offices in Greenwich and London, and recently recruited as a member of the International Society of Hospitality Consultants and the Boutique & Lifestyle Lodging Association, cb5, having worked with some of the most distinguished names in the business, including; Ian Schrager Hotels, Starwood Hotels International, David Rockwell Design, InterContinental Hotels, Cirque Du Soleil, Fairmont Hotels, Waterford Hotel Group; and Holiday Inn Hotels, continues to push the envelope of what a food service operation should embody.
Pennette marked cb5’s 20th anniversary with the publishing of the Idiot’s Guides: Starting and Running a Restaurant (Alpha, September 1, 2015), taking readers through the process of getting a restaurant off the ground and maintaining its relevance within an always evolving industry.