The first brand new LODGE Restaurant - Bar & Lounge will open its doors in Hamburg, at the Golden Tulip Hamburg Aviation in December of this year, followed by the Tulip Inn Düsseldorf - Arena in January of 2007.

In the existing operated hotels in The Netherlands, the concept will be introduced in the fall, starting in September.

The LODGE is a comfortable restaurant, bar and lounge, incorporated in the same area. Carefully designed and offering good quality food and drinks at competitive prices in an informal and relaxed atmosphere with easy listening to light jazz and lounge music. Flexibility in food choice, the kitchen opens from 7.00 am - 10.00 pm serving anything from breakfast light snacks to full dining.

It is intended that most hotels operated by Golden Tulip will have a LODGE Restaurant, Bar & Lounge. The concept will also be made available to Golden Tulip’s franchisees.

Over the next 6 months the LODGE will already have over 12 locations in The Netherlands and Germany.

The menu will change every quarter and will be composed by a team of chefs, under the guidance of Head Chef and Xperience Manager Mr. Erik van Dijk.

Mr. Hans Kennedie, President & CEO of the company comments: “Like many other hotels we were struggling with the relative anonymous environment hotel restaurants are dealing with. The results of such are known to us: not enough business and less profitability. Now with our LODGE, our dedicated teams are able to turn this around and to really operate the LODGE as a chain of Restaurants, Bars and Lounges.

We are proud of our team, which worked for 8 months on the LODGE and we are looking forward to welcome the first guests. The team consisted out of representatives from the design area from Golden Tulip, Interior Design, and from the culinary experts of Golden Tulip. Mr. Ronald Huiskamp, owner of Hospitality Concepts & developments was the moderator of the group and led the process for the past 8 months.

Mr. Ronald Huiskamp mentioned: “In today’s hotel restaurants it is of vital importance that management realizes that running a hotel and a restaurant are actually two separate businesses. A restaurant must focus on the core objectives why a guest will turn to that restaurant. Items as great food and beverage, but also elements such as: customer service, employee training, cleanliness of the restaurant are paramount for running a successful business. And last but surely not least the interior design must be both very comfortable as agreeable to its visitors.”
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