With the Regal Bostonian's planned addition set to increase its room count to 275, the 112-seat Seasons dining room will be reconfigured to seat 150, and it will be available evenings and weekends for catered social events when not booked for conferences. Catering generates the highest volume of profit for a hotel vs. restaurant and room service business, according to Rivers, and the Regal Bostonian's catering business has been growing. Paul Jacques, general manager at the Boston Harbor Hotel, confirms hotel catering has been on the upswing. It's been a good year for the city. When the economy is good, people spend money.
People today feel more comfortable in a restaurant where they can see the cooking.
People want a restaurant where there's activity. It's also that fresh smell of food cooking, and there's the excitement of seeing that flame. J. Brian Houlihan, the Regal Bostonian's current executive chef who oversees Seasons, said he'll likely move to the new restaurant when it opens. When it all goes ahead, it will be great. Earliest info on new businesses, homeowners Sales Prospecting Center Real info, real opportunities.