E EXECUTIVE

LOUNGE
 Chapter 1

INTRODUCTION
4 Introduction

Chapter 2

BUSINESS CASE
6 The History
The Research
7 The Value Points
8 Don’t Take Our Word For It

CONTENTS
Chapter 3

measurement
11 Measurement Introduction
12 Measurement Tool

Chapter 4

design guidance
14 Hilton Hotels & Resorts Brand
– Approach To Style
15 Design Considerations

Chapter 5

NEXT STEPS
17 Next Steps
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CHAPTER 1

INTRO
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1 Introduction

H
004

ilton Hotels & Resorts is on an amazing journey. We have

much to be proud of; from the incredible engagement of our Blue Energy
Committees, the authenticity of Hilton Huanying, the instant success
of eforea: spa at Hilton, to the rollout of our first global community
relations program Bright Blue Futures, we continue to elevate the Brand
by establishing relevancy with our Guests.
While we have much to celebrate, re-defining the Hilton Executive Lounge will continue to
be a critical component in shaping our road map for 2013 and beyond. We have conducted
extensive research and, it has shown the Executive Lounge helps drive profitability and delivers
exceptional Guest experiences. Yet, this is an area where we clearly trail our competition.

We have an opportunity to create an operationally streamlined, regionally consistent Lounge

experience across our global portfolio that will ultimately enhance loyalty, create up-sell
opportunities and add to profitability. The presence of an Executive Lounge is a contributing
factor in driving higher room rates, and based on extensive research remains an important
amenity for frequent travelers, group and business transient guests.

The following pages will provide guidance and additional details relative to our approach for
Executive Lounges. In addition, we have provided a number of tools and links to help you
make the most of your current and/or future Executive Lounge.

In this competitive environment, we believe you will find that our forward-thinking approach
to the Executive Lounge Experience will increase guest satisfaction as well as profitability.
Hilton has built its reputation on over 90 years of innovation and that will be reflected in our
approach to this critical offering.

Thank you for your continued support.

Sincerely,

Rob Palleschi
Global Head – Hilton Hotels & Resorts
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CHAPTER 2

BUSINESS
CASE
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THE HISTORY

For many years, the Executive Lounge has been an integral part of the
Hilton Hotels & Resorts brand. But the concept has not been rolled out
consistently across our global hotels. In fact, as of 2011, less than 50% of
Hilton branded hotels had an Executive Lounge compared to over 80% at
Marriott and Sheraton.

This left us with some thinking to do. What value does Executive Lounge
drive for the business and what is its role in the experience?

We started by asking the opinion of those who matter most – our Guests.

THE RESEARCH

To the question, “Is the Executive Lounge even important to you?” the answers
from over 2,000 Guests were surprising and the conclusions convincing:

• More than half (55%) of all Guests believe the Executive Lounge is critical.
• Majority (80%) will always visit during their stay.
• But 1 in 4 would choose another hotel if there is no Executive Lounge option.

Our Guests, especially those who are frequent and loyal, want an Executive
Lounge. But this was just the first step.

We needed to validate the business model. We asked our operators in the field,
“Does the Executive Lounge provide value to you and your hotel? If so, what are
the economic drivers and contributions to the bottom line?”
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The Value Points

We surveyed 30+ operators from around the world, asking if the Executive Lounge
drove value. It does and several recurring themes clearly stand out.

Profit Drivers
Generate Room-Nights On average, hotels without an Executive Lounge lose 3-5
Diamond/Gold HHonors Members per night.
Rate Premium On average globally, an Executive room generates $35 more
per-night than a standard room.
Rate Integrity Compete on rate when competitors have an Executive
Lounge; charge more in rate when competitors don’t.
Value Add Increase weekend and leisure business by using as a value
add; Executive Lounge valued by HHonors Members on
redemption stays.

Strategic Drivers
Service Recovery Offer access instead of free or premium rooms to avoid
revenue loss and rate reductions.
Sales Negotiating Tool Help incentivize deals with travel managers, meeting
planners, VIPs and speakers.
Differentiate Inventory Ability to cost-effectively differentiate room types when
rooms are similar or inventory is limited.

Rig ht R ight Inc r eased

OfferinG Pr ic e Pr ofitability
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Don’t Take Our Word for It
Here are some direct quotes from our
incredible operators around the world who
are driving hotel performance through use
of the Executive Lounge product.
“We sell the top 200 rooms of our
Tower as ‘Executive Level Rooms’,
but except for views, the only real
difference is access to the Lounge
(which we also use for VIP check-in
and -out). We sell these rooms for
$50-$60 more per night, so we also
can prove out a $650K to $1M profit
from these.”
General Manager,
New Orleans
“The Executive Lounge is our
most important upsell tool and
is a competitive differentiator
in our market.”
Hotel Manager,
Istanbul
“It’s an extremely attractive
value add when negotiating
group business.”
General Manager,
Sydney
C HA PTER
2 BUSINESS CASE “We charge a premium for the
Executive Floor... it differentiates us
009
from our competitive set and helps
us maintain a $60 ADR premium vs.
competitive set.”
General Manager,
Short Hills
“57% of our guests are HHonors
members and the Executive Lounge
contributes a 57% RevPAR increase on
our competitive set (123 vs. 78 pounds).”
General Manager,
Heathrow
“The Executive Lounge provides
additional revenue opportunities through
Nor1, e-standby upgrades, pre-orders
and upselling by GSAs at check-in.
On average, we sell (upgrades with
EF access) approximately 60 rooms/
weekday & approximately 100+ rooms/
weekend day.”
Director Front Office,
Chicago
“The rate differential between
Deluxe and Executive rooms is
$90USD and the percentage
of Guests paying any kind of
rate differential for Executive
Floors is about 70%. In fact
our Executive Lounge allows
us to compete with the luxury
segment in our city thus
pushing our ADR up 6.”
General Manager,
Buenos Aires
“The Executive Lounge helps drive
RevPar and Market Share in a highly
competitive five star market... the rate
differential is $100 USD for executive
floor rooms.”
General Manager,
London
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CHAPTER 3

MEASUREMENT
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Y ou can’t manage what you can’t measure.
In order to effectively manage the Executive
Lounge product going forward we need to give
you the tools to effectively manage the cost and
revenue, as well as information to help optimize
ongoing returns.
In order to maximize your revenue, you need to accurately
account for all expenses for the Lounge. If you are not
currently doing so, please make sure you have a process
We have built a web-based measurement tool specific to
the Executive Lounge that will allow us to track the overall
economics and continually improve performance.
in place that accurately accounts for: personnel, including
staffing of the Lounge and housekeeping; offerings,
including all foods and beverages; and the cost associated
with preparation, transportation, and service. You also
need to account for cost savings that result from HHonors
VIPs not using the breakfast buffet.
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Revenue information will automatically populate the dashboard.

Hotels only need to verify the information and input actual
costs. If a hotel is interested in determining whether there
is an opportunity for increased profitability by offering the
right product at the right premium, please contact your Brand
Performance Support Director. They will assist with this process.
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CHAPTER 4

DESIGN
GUIDANCE
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4 H I LT O N H O T E L S & R E S O R T S B R A N D A P P R O A C H T O S T Y L E
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AUTHENTIC REFRESHING

We can look to finishes that are simple,
honest and authentic. We can have
furnishings that are easy, non-pretentious
and work. We can be residential in feel –
casual, comfortable, chic and new.
We can delight with the unexpected.
We can inspire our Guest to see things in
a new way. We can add wit and fun.

W O R L D LY COMPETENT

We can style and edit with appropriate We can be rigorous in our attention and
objects. We can have an artwork collection can make sure the little details are taken
that reflects the global and celebrates care of. We can be thoughtful.
the local.

GENEROUS

We can give our Guest a quiet place to sit

or a place to gather. We can invite them
to indulge and anticipate their needs.
We can be great hosts and make them
feel at home.

Design & Application Book on OnQ

Click to access the Design & Application Guide
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4 DESIGN CONSIDERATIONS
015
P roduct and
Location Considerations
Whether you’re building a new or
renovating an existing space, we
recommend walking through these
questions to help maximize your
investment and create an Executive
Lounge product that helps drive
economic return to your hotel.
From a Product Business Standpoint
The goal is to deliver
Key Point: You want to create a product What kind of incremental rate do you think a product that delivers
that people perceive has value to them. the product can yield (i.e. paid access to
You want to create something that gives Executive Rooms)? value add to the
you the ability to upsell, compete on rate,
compete in market and with competitive How will/does Sales use the Executive Lounge
economics of your
set, sell as value add in sales process, and as a value added feature in the Group and Event
space (i.e. to VIP’s, Executives etc.)?
hotel and enhances the
recognize HHonors members.
Guest experience while
What kind of Executive Lounge product (and
What type of business/Guest mix do you have
at the hotel (i.e. business, leisure, weekend, overall hotel product) does your competitive set balancing operational
and/or group)? or overall market have?
and space demands.
What percentage of your Guests are HHonors
Diamond and Gold level?
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CHAPTER 5

NEXT STEPS
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5 NEXT STEPS
017
situation 1
You have an operating
Executive Lounge...
If you are currently operating an Executive
Lounge, please continue to do so. The
Executive Lounge measurement tool can
be used to help validate your decision
and potentially assist you in evaluating
your premium room pricing, demand,
upsells, etc. The revised operating
standards are posted in OnQ Insider and
can be accessed using the following link:
Executive Lounge Operating Standards.
You should also review the
Design and Application Guide and
begin to make decisions on any future
capital upgrades you may need to make.
A few questions you should consider: Are
you making the most of your Lounge
experience and maximizing revenue from
upgrades? HHonors Diamond members
must be provided access to the Executive
Lounge during every stay. As you know,
this Guest spends, on average, 18% more
on room rate and 20% more on overall
revenue. What is your offering and what
is the premium you are able to realize
from that offering? Working with your
Revenue Management team, review your
ADR for Executive room types against
the rate for standard rooms. Review the
stated premium for these room types in
comparison to the achieved rate. Can you
lower your premium and get a higher take,
requiring less complementary upgrades
to non-Diamond HHonors members?
What is the offering in the market? By a
frequent survey of your competitors, you
can review their offering and premiums to
better set your own.
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situation 2
You have a non-operating
Hilton Executive Lounge
or Space Available for an
Executive Lounge
If you have space allocated for a Hilton Executive
Lounge, you should plan on reopening as soon
as possible. Executive Lounges have long been
affiliated with an upscale experience and an
integral part of the Hilton Hotels & Resorts
service offering. As the research has shown,
the premium for an executive room type is $35
(USD) over a standard room type of the same
configuration. An Executive Lounge allows a
way to recognize top Guests, increasing their
loyalty and overall revenue. The compliance
date to open the Executive Lounge is December
31, 2015. Please see the operating standards and
Design and Application Guide for any questions
you may have.
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Market-driven
Exceptions
If you feel that you have a business case to
forgo offering an Executive Lounge, please
contact your Regional Director of Brand
Performance Support to begin a business case
for your market. Working together with you,
we will review the market including assessing
the results of the Measurement Tool. While
waivers will be limited, we recognize there
are markets and hotels where an Executive
Lounge may not be commercially viable or a
Guest necessity. Waivers must be issued by
December 31, 2013.
D DESIGN &
APPLICATION
STUDIES
EXECUTIVE LOUNGE
 Chapter 1 Chapter 2

Design guidance application studY

4 The Hilton Hotels & Resorts Brand 38 Hilton New York
– Approach to Style
5 Objective
Chapter 3
6 Design Considerations
7 360 Lounge – Lobby Level Concept Plan MARKETING &
8

Components of an Executive Lounge
Arrival MERCHANDISING
9 Components of an Executive Lounge
Entry Foyer 42 Service Ware and Buffet Labels
10 Components of an Executive Lounge 43 Label It
Comfort / Mingle / Social Zone
44 Contemporary Elements

CONTENTS
11 Components of an Executive Lounge
Nourish – Dining 45 Service Ware

12 Components of an Executive Lounge

Nourish – Kitchen
Chapter 4
14 Components of an Executive Lounge
Meeting / Flexible Communal Space
CONCLUSION &
15

Components of an Executive Lounge
Pantry Next Steps
16 Components of an Executive Lounge
Refresh
51 Conclusion & Next Steps
17 Design Layouts
Test Fit – First Floor Concept
18 Renderings
25 Design Layouts
Test Fit – 4 Bay Concept
26 Renderings
32 Design Layouts
Test Fit – 3 Bay Concept
33 Renderings
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C ha p ter 1

design
guidance
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1 T H E H I L T O N H O T E L S & R E S O R T S B R A N D A PP R O A C H T O S T Y L E
004

AUTHENTIC REFRESHING

We can look to finishes that are simple,
honest and authentic. We can have
furnishings that are easy, non-pretentious
and work. We can be residential in feel –
casual, comfortable, chic and new.
We can delight with the unexpected. We
can inspire our Guest to see things in a
new way. We can add wit and fun.

W O R L D LY COMPETENT

We can style and edit with appropriate We can be rigorous in our attention and
objects. We can have an artwork collection can make sure the little details are taken
that reflects the global and celebrates care of. We can be thoughtful.
the local.

GENEROUS

We can give our Guest a quiet place to sit

or a place to gather. We can invite them
to indulge and anticipate their needs.
We can be great hosts and make them
feel at home.
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005

Maximize asset and space

and increase revenue.

Exclusive, comfortable,
connected and timeless.
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1 DESIGN CONSIDERATIONS
006

roduct and
location considerations

What is the optimal location and solution

that maximizes profit and efficiency?

How many covers do you average or anticipate

per-day based on your hotel’s size?

Where is your service core located?

Is there underutilized space that would make

a good home for Executive Lounge?

Are there any locations with special or

unique views?

SOLUTION SEATS SQFT PAGE

1st Floor 59 2,232 17

4 Bay 45 1,372 25

3 Bay 36 1,050 32
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1 360 LOUNGE – CONCEPT AND COMPONENTS

007 View A Arrival E Nourish
B Entry Foyer Meet
F
C Living G Pantry
D Media

Media wall

G Food display

71 8
Conf
Seat count
D

2688
A B Art wall

E
Ft2

F C

34
Banquette
feature wall

Ft2/Seat

Conveniently located Conference TV Views to outside Views to outside

near Public Restrooms
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1 COMPONENTS OF AN EXECUTIVE LOUNGE:

008
ARRIVAL

Key plan

Sense of destination.
Sense of exclusivity.
Provide visual intrigue through
glass doors, patterned glass etc.
Entry to have a veiled experience
to pique Guests’ curiosity.
Card access only.

Enlarged plan
Local artwork

Accent ceiling or floor

element to mark entrance Automatic sliding
door with
patterned glass

View A
ENTRY

Well lit corridor

to guide Guests

A
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ENTRY FOYER

Key plan

You have arrived.

Provide a grand design gesture by use of finishes,
architecture and decorative lighting that gives a
sense of space.
Flooring leading into the space should be
different from the adjacent area.
Set the overall tone of the Executive Lounge.
Sense of place.
It is a bridge into the space giving Guests an
immediate lay of the land.
B
Guest to feel connected. Integrate a resource wall
and check-in stations into the entry experience.

Enlarged plan

media

Sliding doors to
close off media Computer
room for events check-in stations

Reception Desk
View B (optional) VISUAL CONNECTION
arrival TO MULTIPLE KITCHEN

living
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COMFORT/MINGLE/SOCIAL ZONE

Key plan

Connect / Mingle
Creating spaces for the Guests
where they can socialize, relax and
work together. Space should be designed
to transform effortlessly from dining to
working to socializing during the day.
Comfort
Should be flexible. Should be a smart space
– can be used for eating in the morning,
relaxation and socializing in the evening.

Enlarged plan Media wall

C

Individual Media Wall Individual

seating seating

View D

Add sliding door to create

flexible meeting space View C
D
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NOURISH – dining

Key plan

Efficient
Maximize window space
by use of bar seating.

E
Enlarged plan

View E

View F

F
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NOURISH – kitchen

Key plan

Recharge
Whether its breakfast in the morning, a
snack in the afternoon or glass of wine in the
evening – space transforms along the day.
Intuitive
Logical planning for the Guest. Components
easily understood by the Guest.

Enlarged plan

Local offerings / View H All day service

service table

View G

Day / night service

H
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013
NOURISH – kitchen

Key plan

Space should transform effortlessly

from breakfast to cocktail hour.
All equipment in kitchen will remain
in a permanent location. A series of
sliding doors will reveal the day to
night set up and vice versa.
The island will help display local
offerings or act as additional
serving surface.
Find equipment specs under Chapter 3.

Enlarged plan

Morning
Local offerings / View I All day service
service table

Day / night service

evening
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014
Meeting / Flexible Communal Space

Key plan

Enhancement Space
If space permits, the meeting/flex space area
serves as an extension of the Executive Lounge.
It can feel separate but should be visually
connected to the Lounge.
It can be used for overflow dining, meeting or
work space. It should be connected – for example,
it could have video as well as plug-in capabilities.

J
Enlarged plan

TV Screen

View J
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015
Brewing Station
pantry
Microwave

Key plan

Enhancement Space
The pantry is required when the Executive Refrigerator
Lounge is not adjacent to the hotel kitchen.
This space is to efficiently execute food Trash
preparation and food display throughout the day. Roll In Rack
The pantry provides: hot food cabinet,
refrigerator, brewing station, spray station,
dishwasher, microwave and prep counter, roll
in racks.
A kitchen Consultant is recommended when
planning your pantry and kitchen spaces.
*All finishes must comply with D&C standards.
A list of pantry equipment is available at Hilton
Design Studio.
Refrigerator

Enlarged plan Hot Foods

Sink
Trash
Dishwasher

Ice
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016
refresh space

Enhancement Space
When the location of the Executive Lounge is
near public restooms the Refresh Space is not
required. However if the Executive Lounge is
within guest room floors, and the Guest has to
leave that floor to go to a public restroom – the
Refresh is required.

Accommodating
Should be designed around Guest Enlarged plan
amenities. Efficient counter space
and lighting for women/make up.

Private
No visual access into
Lounge area if possible.

Clean

View K

K
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017
test fit – first floor concept

Access to hotel kitchen

A Arrival D Media G Refresh
First floor – no exterior windows B Entry Foyer Nourish
E
Added Enhancements C Living Meet
F
— Refresh
— Meeting

F D

E
G

C
B

59Seat count
8
Conf 2232 127.5Ft2 Ft2/Seat
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test fit –
first floor concept

View A
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test fit –
first floor concept

View B
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test fit –
first floor concept

View C
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test fit –
first floor concept

View D
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test fit –
first floor concept

View E
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test fit –
first floor concept

View F
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test fit –
first floor concept

View G
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025
T E S T F I T – 4 B AY C O N C E P T

Located in guest room tower

A Arrival D Nourish
Refresh & Pantry required B Entry Foyer Meet
e
Enhancements added C Living Pantry
F
—Meetings Refresh
G

D C E

B G
F

45
Seat count
1372 Ft2
31
Ft2/Seat
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test fit –
4 b ay c o n c e p t

View A
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test fit –
4 b ay c o n c e p t

View B
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test fit –
4 b ay c o n c e p t

View C
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test fit –
4 b ay c o n c e p t

View D
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test fit –
4 b ay c o n c e p t

View E

Morning

EVENING
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test fit –
4 b ay c o n c e p t

View F

Morning

EVENING
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032
t e s t f i t – 3 b ay c o n c e p t

Refresh & Pantry required

A Arrival D Nourish
B Entry Foyer Pantry
E
C Living Refresh
F

E F B

36 1050 29
Seats Ft2 Ft2/Seat
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test fit –
3 b ay c o n c e p t

View A
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test fit –
3 b ay c o n c e p t

View B
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test fit –
3 b ay c o n c e p t

View C
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test fit –
3 b ay c o n c e p t

View D
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C ha p ter 2

A PP L I C A T I O N
stud Y
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038
h i lt o n N e w yo r k

110 40
Lobby Bar

Seat count
1965 182
Ft2 M2
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039
h i lt o n N e w yo r k

T he Executive Lounge at Hilton New

York is located on the ground floor
adjacent to the Lobby. The design is
comfortable, timeless, and has a feeling of
exclusivity. The space is divided into living,
lounging, dining, and working by means
of seating design and spacial locations. For
business purposes, this space offers the
enhancement of a flex space or semi private
meeting space equipped with conference
table, TV and A/V connections.
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2 application stuDY
040
h i lt o n N e w yo r k

Upon entering the space you are greeted with a resource

wall where you can find your daily local and world
newspapers, computers to search local activities or print
a boarding pass.

Just past the resource wall you will find everything you
need in the residentially inspired kitchen area. A large
buffet zone is used to display an appetizing food offering
at breakfast and in the evening.
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C ha p ter 3

MARKETING
& mer C H andising
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3 SERVICE ware and buffet labels

I
042

n the pages ahead you can find all the pieces you will need to
display your Executive Lounge Galley to its full potential. This
guide is provided to assist hotels in achieving an integrated
design concept. Your property may have existing equipment
that can be utilized, thus maximizing your total purchase
amount (example; juice, milk & cereal dispensers).

To access the other guides for your region log onto

On-Q; Channels > Departments > Supply Management >
Order Forms > Hilton Hotels and Resorts.
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3 LABEL IT
043

H ilton Hotels & Resorts has designed a new system for your
in-house printing ease. Simply order your label stock from Hilton
Supply Management. Access Hilton’s on-line printing instructions
and Microsoft Word template for adding your custom items to the
labels.
Feed the label stock through any desktop printer for high quality
labels with the Hilton look and feel. Order our sleek, functional,
space saving sign holders
to display your new See Standards
customizable labels and Manual for ordering
away you go. information
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3 CONTEMPORARY ELEMENTS
044

T his Contemporary concept conveys

the use of new world materials, textures
and shapes. It strives to feature a design
element of clean lines, brilliant whites and
polished surfaces along with the contrast of
wood pieces. Healthy, fresh and beautifully
merchandised food will define the space.
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3 SERVICE WARE
045

Small Square Bowl Medium Square Bowl

(EU/MEA) (EU/MEA)
Manufacturer: Primeware ceramics/Alliance Manufacturer: Primeware ceramics/Alliance
Model#: TB18207-4 Model#: TB18201-5

Large Square Bowl Extra Large Square Bowl

(EU/MEA) (EU/MEA)
Manufacturer: Primeware ceramics/Alliance Manufacturer: Primeware ceramics/Alliance
Model#: TB 18204-7.5 Model#: TB 18205-10

Rectangle Container Platter

(AMER) 9.5x 5.5” Rectangle Cast Alum White (AMER) 14.75x6” Rectangle Small Cast Alum White
Manufacturer: Bugambilia Manufacturer: Bugambilia
Model#: BUD12WW Model#: BUD12WW
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046

Buffet Bowl (AMER) Buffet Bowl (AMER)

61oz Medium Square white 10oz XS Square white platter (EU/MEA)
Buffet Bowl Manufacturer:
Buffet Bowl Bugambilia Manufacturer: Bugambilia Manufacturer: primeware ceramincs/A
Model#: BSD13ww Model#: BSD11ww Model#: TL18304-8.75
(AMER) 61oz Medium Square White (AMER) 10oz XS Square White
Manufacturer: Bugambilia Manufacturer: Bugambilia
Model#: BSD13WW Model#: BSD11WW

Buffet Bowl (AMER)

10oz XS Square white platter (EU/MEA)
Manufacturer: Bugambilia Manufacturer: primeware ceramincs/Alliance
Model#: BSD11ww Model#: TL18304-8.75
Platter Stand:
Stand: WholewholeFruit Fruit (EU/MEA) Bowl: whole Fruit (AMER) Bowl (AMER)
(EU/MEA) 11x8” Sundial
(EU/MEA) SS SS
11x8” Sundial 15” Cubic SS nickel plated Optional 1.7 qt Stackable Cold wave
Manufacturer: Primeware ceramincs/Alliance Manufacturer: FOH
Model#: TL18304-8.75 Model#: BBO007BCS30
Manufacturer: FOH Manufacturer: D.w. Haber Manufacturer: Bon Chef
Model#: BBO007BCS30 Model#: 5BB15SS Model#: #9318

Bowl: wholeBowl:
Fruit
Whole Fruit
(AMER) Bowl (AMER)
Bowl
(AMER) 15” Cubic SS nickel Plated Optional
15” Cubic SS nickel plated Optional 1.7 qt1.7Stackable
(AMER) Qt Stackable Cold wave
Cold Wave
Manufacturer: D.W. Haber Manufacturer: Bon Chef
Model#: 5BB15SS Model#: #9318

Manufacturer: D.w. Haber Manufacturer: Bon Chef

Model#: 5BB15SS Model#: #9318
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Butter Stand Granola Display Set Tray Display Tray

(AMER) 8x14x12” Holds 2 Bon Chef 9318 Bowls (AMER) 9.5” Bamboo – Includes: Wire stand, (AMER) 16x11x2” Rectangle w/Palm Handles Oak - Matt lacquer (EU/MEA)
Manufacturer: CAL-MIL Glass jar and Hinged lid Manufacturer: Manufacturer: Craster Ltd / Model # NQ518_D.2
S-C342POlive S-C342PAcorn
Model#: H520 Manufacturer: CAL-MIL | Model#: H539 Via Motif 12x16” Maple (AMER)
Model#: S S-C342Java S-C342PSpice Manufacturer: CAL-MIL /Model # H545-71

Bread Box Cereal Box Display Crumb Catcher (Option 1) Crumb Catcher (Option 2)
(AMER) (AMER) Oak – Matt lacquer (EU/MEA) 14x8” – Bamboo (AMER)
Manufacturer: CAL-MIL Model # H511-60 Manufacturer: CAL-MIL Model # H514 Manufacturer: Craster Ltd Manufacturer: CAL-MIL
(EU/MEA) Model#: NQ518_L.2 Model#: 823
(EU/MEA)
Manufacturer: Craster Ltd Model # NQ518_K Manufacturer: Craster Ltd Model # NQ518_N

Condiment Kit Condiment Jars & Lids Condiment Jar Base Parfait Glasses (Option 1)
(AMER) Includes Base, 3 Jars & 3 Lids – Maple (EU/MEA) (EU/MEA) Oak – Matt lacquer (AMER) 6oz Novelty Glass Diamond Cup: 12/case
Manufacturer: CAL-MIL Manufacturer: Craster Ltd Manufacturer: Craster Ltd Manufacturer: Anchor Hocking
Model#: H503-71 Model#: NQ518_E Model#: NQ518_E.2 Model#: 628701
 CO
CONNT
T EM
E MppO
ORRA
ARY
RY Manufacturer: Libbey / Alliance
SE
SERVI
RVICE
CE wAR
wAREE Model#: 03-13-103
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parfait
parfaitGlasses
Glasses(Option
(Option2)
2)
3803
38038oz
8ozEmbassy
EmbassyDessert/Martini
Dessert/Martini Serving Tong
(EU/MEA)
(EU/MEA)
Parfait Glasses (Option 2) BreadBread
Bread
Knife Knife
Knife(EU/MEA)
(EU/MEA) ServingServing
Serving
Spoon Spoon
Spoon(EU/MEA)
(EU/MEA) Serving Tong
(EU/MEA)
(EU/MEA) 3803 8oz Embassy Dessert/Martini (EU/MEA) (EU/MEA) (EU/MEA)
Manufacturer:
Manufacturer:Libbey
Libbey//Alliance
Alliance Manufacturer:
Manufacturer:wMFwMF Manufacturer:
Manufacturer:wMFwMF Manufacturer: wMF
Manufacturer: Libbey / Alliance Manufacturer: WMF Manufacturer: WMF Manufacturer: WMF
Model#:
Model#: 03-13-103
03-13-103
Model#: 03-13-103 Model#:
Model#: 18.8950.60301
18.8950.60301
Model#: 18.8950.60301 Model#:
Model#: 12.8381.6041
Model#: 12.8381.6041 12.8381.6041 Model#:Model#: 12.8945.6040
12.8945.6040

Serving
ServingTong
Tong 10”
10”Tong
Tong(AMER)
(AMER) 8”
8”Tong
Tong(AMER)
(AMER)
Hammered
HammeredSS
SS
10” (EU/MEA)
(EU/MEA)
Tong 8” Tong HoneyHammered
HammeredSS
DispenserSS Juice Dispenser (Option 1)
(AMER) HammeredwMF
Manufacturer:
Manufacturer: SS
wMF (AMER) Hammered SS
Manufacturer:
Manufacturer:DDwwHaber
Haber (EU/MEA) Manufacturer:
Manufacturer:DDw wHaber
Haber (EU/MEA) 9 liter version also available
Model#:
Model#:
Manufacturer: D12.8945.6040
12.8945.6040
W Haber Model#:
Model#:
Manufacturer: 398MST10
DW398MST10
Haber Model#:
Model#:
Manufacturer: WMF 398MST8
398MST8
Americas Manufacturer: Frilich Gmbh
Model#: 398MST10 Model#: 398MST8 Model#: 06 3664 6040 Model#: ESC 050 E

99

Juice Dispenser (Option 2) Milk Dispenser Cereal Dispenser Full Porridge Station
(EU/MEA) 7.5 Quart SS (EU/MEA) (EU/MEA) (EU/MEA)
Manufacturer: Spring USA Manufacturer: Frillich Manufacturer: WMF Manufacturer: Tiger/Merlin Buffet Systems
Model#: 2525-6/7 Model#: EMC 050 E Model#: 06.3645.6040 Model#: 92020-00
 Model # 60010-02 (EU/MEA)

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Drop-In Induction
Cooking Range (AMER)
mer 220V Cooking Range
Drop-In Induction Cooking Range Drop-In
Drop-In FrostFrost
Top Top Wine Dispensing Unit
(EU/MEA) 220VSpring
Manufacturer: Cooking Range
USA Manufacturer: Delfield Delfield
Manufacturer: Manufacturer: WineEmotion
Model#: Custom Model#: Quattro4, Otto & Clinque
Model # SM-261R
Manufacturer: Spring USA Model#: Custom
Model # SM-261R

11

Induction Chafing Dish Drop-In Induction Heating Range Oatmeal Tureen Pop Up Toaster
Manufacturer: Spring USA Model # 2372-6/36 (AMER) (AMER) 120V Hot Holding Induction Warmer (AMER) 6 Quart with Hinged Lid (AMER)
Manufacturer: Tiger/Merlin Buffet Systems Manufacturer: Spring USA Manufacturer: Star Manufacturing
Manufacturer: Spring USA
Model # 60010-02 (EU/MEA) Model#: 2375-6/6H Model#: CT4
Model # SM-181R

Stationary Sneeze Guard Mobile Sneeze Guard Extractor Coffee Brewer Espresso Coffee Maker
Manufacturer: BSI Manufacturer: BSI Twin 1.5 Gallon Brewer Concordia Coffee Systems Super Automatic Xpress 6 Unit
Model#: Custom Model#: Custom Manufacturer: Fetco Manufacturer: Concordia
Model#: CBS-2052e Model#: Xpress 6 (with no flavor adds as base requirement
i.e. “Express0”)
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C ha p ter 4

CONCLUSION
& NEXT STEPS
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051

T he Hilton Executive lounge should reflect worldly, authentic,

competent, refreshing, and generous design – all of which are the
pillars of the Hiton Brand. The design components are your tools
in creating an exclusive, comfortable, and timeless space that can
transform from day to night effortlessly.

NEXT STEPS

Please contact the Hilton Brand Design Director for your specific region to start
developing the best plan for your particular Executive Lounge and your property.