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Hospitality Business Review: Specials Magazine
When Sean Taylor launched Taylor Hospitality in 2009, he was working out of his basement in Charlottesville, Virginia. What he was selling was simple: hospitality is a human business. That belief grew faster than anyone expected. What began as a local management venture has evolved, fifteen years later, into a regional platform that helps independent properties compete, grow, and differentiate. Today, Taylor Hospitality manages 22 properties with 11 more in active development, employing more than 750 people. Its portfolio spans hotels, resorts, mixed-use developments, restaurants, breweries, event venues, and golf and country clubs. Across this diversity, the company maintains a clear operating philosophy built on disciplined management, measurable results, and local market creativity working in unison. Integrated Development and Management Model Taylor Hospitality’s structure rests on two synchronized pillars: management and development. The management division oversees daily operations, team performance, and guest experience, while the development division underwrites deals, raises capital, coordinates design, and manages construction. This vertical model lets the firm engage from the earliest feasibility study through day-to-day operations. It often joins the equity stack or provides development services that influence a project’s direction long before construction begins. That early involvement aligns investor goals with operational realities and minimizes friction once the property opens. Taylor Hospitality’s dual command of capital structure and operating performance gives it a competitive edge. Its projects are designed not only for aesthetic appeal but for revenue velocity, lifecycle efficiency, and long-term yield. Operational Excellence through Data and Discipline The company’s management approach rests on three pillars: sales and marketing, operational discipline, and brand execution. Each element reinforces the others. Weakness in one directly affects the others, so the model is engineered for balance.
Top Catering Services 2025
Oh, that smells homemade. It’s the first thing people say when food from Just For You Catering arrives. And it’s true; everything really is made from scratch. Potatoes are peeled and boiled fresh. Sauces are stirred slowly until the flavors come together. Desserts are baked by hand, never from a prepackaged instant mix. The result is rich flavors, and the kind of meal where no guest ever leaves hungry. That’s the hallmark of Just For You Catering. Specializing in home-style gourmet food, the company makes every event feel unforgettable. “Quality begins at the source,” says Chef Mel, owner. “We use fresh, local produce and premium meats free from antibiotics. “It’s this attention to detail that elevates the flavor and reassures hosts that nothing about their menu is ever compromised.” Clients experience the same care in the way their events are planned. Unlike caterers who lock clients into preset packages, Just For You Catering invites people to mix and match dishes, design their own combinations or request something entirely new. Once the menu takes shape, the team builds a structured plan and communicates promptly, ensuring the process stays clear and stress-free. Services cover occasions of every kind. Weddings, festive holidays, milestone birthdays—even pet parties—receive menus tailored to both theme and budget. More intimate gatherings enjoy private-chef dining, where a restaurant-style experience is created in the comfort of home. Food is only part of the story. With drop-off orders, Just For You Catering sets everything up and provides fancy disposable plates and silverware when needed. For weddings and larger events, clients can choose between disposables or real plates at a reasonable rental price, along with tablecloths, table runners and food tables decorated to match the event’s color scheme. Transparency sets the tone from the very first conversation. Each client comes with unique priorities, and not every idea can be delivered within a fixed budget. Rather than forcing compromise, the team aligns expectations and resources early, whether by reimagining menus, adjusting scope or suggesting clever alternatives that preserve quality. The approach stays practical and honest, eliminating surprises while ensuring every commitment is honored.
CXO INSIGHTS
The Changing face of Entertainment, In all Inclusive hotels
Miguel Coronel, Head of Entertainment, Hilton
Why Food Safety and Quality Matter: A Crucial Element for Successful Food Service Businesses
Tracey McClure, CP-FS/PCQI, Sr. Manager, Food Safety and Quality Assurance, Jason’s Deli
Evolution in the Food and Beverage Market
Diane Corcoran, Beverage Director, Miru, Part of Lettuce Entertain You Restaurants
How I Became the First Concierge in America and Created A Whole New Profession
Thomas Wolfe, Chef Concierge & Director of Heritage, Fairmont San Francisco
Crafting Authentic Luxury Experiences in Hospitality
Phil Keb, Senior Executive, Luxury Brand Growth - Americas, IHG Hotels & Resorts
IN FOCUS
Hospitality as a Platform: Reimagining the Hotel as a Lifestyle Ecosystem
The hotel industry is transforming into a flexible platform, combining hospitality, wellness, and coworking spaces to create integrated ecosystems that attract guests and local communities alike.
Catering as Hospitality's Strategic Growth Engine
Catering has emerged as a vital revenue driver in hospitality, accounting for 11 percent of foodservice revenue and expected to grow to $124 billion by 2032, diversifying income streams and enhancing brand experiences.
EDITORIAL
Elevating Guest Experience through People and Technology
Hospitality is being reshaped by pressures far beyond guest preferences. Labor gaps, rising costs, new travel patterns and the blending of business and leisure are pushing hotels to rethink how experiences are delivered. As these demands intensify, hospitality management and catering operations have become the industry’s stabilizing center, curating experiences that resolve operational constraints and preserve each property’s cultural identity. Stepping into this expanded role requires a blend of human-centered service and smarter systems. Cloud-based PMS platforms help teams absorb staffing gaps, AI-driven analytics give managers the foresight to anticipate guest needs and mobile-first interactions eliminate friction points that once drained time and patience for both staff and travelers. Catering services are evolving along the same trajectory. Clients increasingly want food experiences that mirror their values, prompting caterers to build menus around transparency, responsible sourcing and broader dietary options. Digital ordering and real-time customization have become essential, allowing culinary teams to react to shifting event demands without compromising quality or the guest experience. Driven by these trends, the hospitality management services market is projected to reach US$45.39 billion by 2030 with a CAGR of 13.37 percent and the catering services market is expected to grow $432.76 billion by 2030 with a CAGR of 6.43 percent annually. This edition features thought-leadership contributions from Allison Schmidt, Market Director of Catering at McKibbon Hospitality, who reflects on leading with trust and team-centered service to deliver meaningful events. It also includes an essay by Thomas Wolfe, Chef Concierge and Director of Heritage at Fairmont San Francisco, who shares his journey as America’s first concierge and the enduring value of service grounded in craftsmanship and cultural tradition. We also spotlight innovators reshaping what hospitality performance can look like. One such company, Taylor Hospitality, has emerged as a leader in turning underperforming assets into high-yield destinations through data-driven management, disciplined development and a human-centered service philosophy. In this edition, featuring leaders redefining hospitality management and catering services, we hope you find the right partner to meet your organization’s needs.
