Food & Drink International - Fall 2017 - 54

r

RESTAURANTS

Hay Creek Hotels

Wonderful Gems

Hay Creek Hotels looks for uniqueness and individuality in its world-class
hotels and restaurants. By Chris Kelsch
company profile
Hay Creek Hotels
www.haycreekhotels.com
Headquarters: Exeter, N.H.
Specialty: Hotel and restaurant development and management
Norman MacLeod, founder and
CEO: "Our goal is to 'Delight and Surprise' all of our stakeholders."

>> Hay Creek Hotels looks for properties that will be the best in their respective markets.

H

ay Creek Hotels President

and CEO Norman MacLeod is a very busy man
these days. The hospitality
company he founded in 2005 had just
opened or assumed management of
three hotels in July: The Hotel Landing in Wayzata, Minn.; The Brunswick
Hotel & Tavern in Brunswick, Maine;
and Blantyre, a legendary Berkshires
Forbes Five Star-rated hotel nestled in
Lenox, Mass. "It has been a busy start
to the summer," MacLeod says.
The new hotels will join an impressive roster of hotels and restaurants
already under management. And if
you have never heard of some of the
towns they are in, that is just fine with

54

food & drink international * fall 2017 * www.fooddrink-magazine.com

MacLeod. "We are not currently in
the major markets of the world," MacLeod explains. "What we aim to do
instead is to find properties that will
be the best in their respective markets. The right property in primary
markets will come."
At first glance, there seems to be no
rhyme or reason to where a new property may crop up, but MacLeod notes
there are strategic long-term plans in
place to expand the Hay Creek portfolio. "Having been involved with
a lot of major hotel chains, I really
wanted to be sure that we grew intelligently," MacLeod notes. "We have
created what I refer to as 'pods,' so
we have a group of hotels in New

England, then we started one in the
mid-Atlantic, one in the South and
the next pod will be in the Midwest
with the opening of The Landing Hotel in Wayzata, Minn."
Those pods are essentially clusters
of hotels in a geographic area, and are
far enough apart so as not to compete
with each other. The hotels themselves
offer an intimate lodging experience,
typically with 35 to 225 guest rooms
overall. The idea is to offer all of the
amenities found in a luxury hotel,
combined with world-class cuisine
while providing personalized service
in a more intimate environment - all
while being the marketshare leader.
And though there are no specifics yet,
MacLeod is in discussions with starting another pod in California and other
parts of the West Coast as its Midwest
division takes hold.

Opportunistic Assets
Although the individual hotels and
restaurants that Hay Creek operate
might not have much in common themselves (aside from the highest-quality
product and service in each respective
market), there are some underlying
themes to MacLeod's approach to


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Table of Contents for the Digital Edition of Food & Drink International - Fall 2017

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