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A Day At The Beach

Menin Hospitality Leverages Operational, F&B Expertise To Carve Miami Niche

Wednesday, March 15, 2017
Steve Pike
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In the hospitality world, multi-tasking is a “must have” skill, particularly when it comes to managing hotel/resort services and food and beverage operations. Menin Hospitality has built its reputation on multi-tasking those services.

The Miami Beach-based company’s portfolio includes such Miami Beach Art Deco District properties as the Shelborne South Beach and Bentley South Beach, as well as Mondrian South Beach, Kaskades South Beach, Gale South Beach, Sanctuary South Beach, the soon-to-open Gale Fort Lauderdale and Raffaello Chicago.

Meanwhile, Menin’s nightlife venues include Drumbar in Chicago and Radio Bar South Beach; its stand-alone restaurants include Bodega Taqueria y Tequila South Beach and Bakehouse Brasserie on South Beach.

If you get the idea that Menin Hospitality likes South Beach, you’re correct. The company likes it so much that it last year acquired the Shelborne (briefly flagged a Wyndham property) for the fourth time.

“Our family goes back about 35 years with the Shelborne,” said Jared Galbut, managing principal of Menin Hospitality. “My father was an owner; my uncle was an owner; and my cousins. Everyone has been involved.

“There is nothing more exciting for us as a company than to go back to the Shelborne. It’s now one of the most beautiful properties on Miami Beach. All 200 rooms have been renovated. It has more than 14,000 square feet of meeting space and one of the best beaches in Miami.

“We took over the Mondrian about six months ago, so the past eight months have really been explosive for our hotel division. We can’t be more excited.”

Jared Galbut is the nephew of Russell Galbut, founder of Crescent Heights, one of the nation’s largest developers of high-rise, multi-family housing and hotels in Miami Beach.

In 2005, Jared Galbut teamed with his cousin, Keith Menin (also a nephew of Russell Galbut) to found Menin Hospitality. Like his cousin, Menin cut his hotel teeth at the Shelborne. The duo’s first acquisition was the Sanctuary South Beach, formerly a nursing home that they re-invented into a 30-room, all-suite boutique hotel, and set the tone for Menin Hospitality’s dedication to preserve some of Miami Beach more eclectic properties.

“We’re looking to develop a couple more hotels in South Beach,” Galbut said. “We believe the area will come back stronger than ever once the (Miami Beach) convention center is finished (in 2018). We are very bullish on the market in the long term.”

How does Galbut, who as a young boy tended the Shelborne’s front desk for his uncle, best describe Menin Hospitality? The key word, he said, is “hospitality.”

“Most people think of hospitality as in hotels, but for us, it’s all about the food and beverage sector,” Galbut said. “We manage the restaurants in our hotels, opened the stand-alone restaurant and the bar in Chicago. It’s developed so quickly that we have added about 13 different restaurants in the past five years.

“I always joke during the day with our team that I put on my hotel hat during the day and put on my F&B hat at night.”

In regards to the latter, Menin’s F&B operations are in two subsets—it’s stand-alone restaurants such as Taqueria y Tequila South Beach and its nightlife properties such as Drumbar Chicago.

“We deal with a lot of hotel issues during the day and lot of F&B issues from the night before,” Galbut said. “And really for us the hotel slows down toward the end of the (day) and the nightlife start picking up all the way to 5 a.m.

“There are a lot of departments and a lot of symmetry between the businesses in terms of some of our team members working at the hotels and restaurants. There are some differences, too, because the restaurants require a little bit more attention.”

The synergies between Menin’s hotels and F&B operations, Galbut said, is part of what makes the company stand out in the competitive Miami market.

“We really try to intertwine each of those (F&B) offerings into our hotel guest experience,” Galbut said. “For example, you can check into the Gale South Beach and go grab a bite at Bodega Taqueria. We have a car that drives you around, so we’re able to combine all those F&B and hotel experiences to show people what Miami is really like.”

Credit
Steve Pike
Hotel Interactive® Editorial Division

Bio: Steve Pike is an award-winning golf writer and author who helped define golf business reporting in the early 1990s as the first Golf Business Editor for Golfweek magazine and later at Golf World and Golf Shop Operations magazines for Golf Digest. Pike further pioneered this genre at the PGA of America and Time Warner as the golf business writer and editor for PGA.com. He started in newspapers more than ...
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