Guests don’t always have the time to sit down to enjoy a complete meal when they stay at a property. Sometimes, they need to grab something to eat in their rooms or while they are on the go. Additionally, some hotels don’t have enough space or staff to offer their guests a prepared meal.
Now, Rialto Marketplace, a predesigned, modular grab-and-go program from Ground LVL, aims to help hotels deliver flexible food and beverage options while controlling labor and operational costs.
Scott Hammons, president, Ground LVL, explained that the idea for Rialto Marketplace was years in the making. “I actually built a prototype for one of the major brands in 2012 for grab-and-go in New York City,” he said. “Since then, I’ve put grab-and-go markets and various types, sizes and programs into everything from select-service hotels to luxury hotels.”
The team saw demand from both guests seeking faster, more flexible food options and operators dealing with rising labor and goods costs.
Hammons noted that the concept grew from conversations with industry partners. “We sat around and brainstormed about how we could predesign it and prespecify it in a manner that gives people choices, and you don’t end up with grab-and-go markets that all look the same, but can be done with a high predictability of cost and schedule,” he said
To deliver on that idea, Ground LVL partnered with CORE architecture + design in Washington, DC, a firm specializing in food and beverage design.
The concept operates on a “kit of parts” approach. Each market is built from predesigned modules fabricated offsite and assembled onsite. “We designed them almost like Legos,” said Amanda Sanchioni, project manager, Ground LVL. “Construction is only taking 20 or so weeks.”
The company offers seven modules across three tiers—Focused Service, Full Service and Premier Service—allowing hotels from limited-service brands to luxury flags to customize their setup. Options range from coffee and tea stations; refrigerated and dry goods displays; and self-pay kiosks to self-pour beer and wine taps; ice cream stations; and staffed barista counters.
“Because it’s a kit of parts, the puzzle pieces don’t have to fit together in any prescribed order,” Hammons said. “In one location, we may be installing this market in a more closed-off room. In other locations, it may be along a wall in a wide-open public space.”
Beyond convenience for guests, he emphasized the operational advantages. “There’s obviously a revenue opportunity with this, because there are those hours between meals when you’re able to capitalize on some revenue that you might not otherwise have,” he said. “But one of the major returns on investment for hoteliers is the ability to more effectively manage their food and beverage labor by not having to have as robust a breakfast buffet or à la carte breakfast.”
The modular setup also supports alternative room service delivery. Instead of traditional carts and setups, hotels can offer “bag and drop” service, with guests ordering ahead for pickup or delivery.
The markets are designed to be adaptable to different hotel aesthetics. “We designed two different schemes—light and dark—per tier. Within each scheme, every material comes in a variety of colorways.”
Owners can also request upgrades to materials, like marble or granite. “You can make our program as high-end as you possibly want, or you can make it simple and straightforward,” Hammons said.
The first location for Rialto Marketplace opened in June at the Sheraton Music City Nashville Airport, owned by Ecclestone and operated by HEI Hotels & Resorts. The Ground LVL executives said it has become very popular with guests.
“They had a tiny grab-and-go behind reception,” said Sanchioni. “It was weirdly placed. But I think Nashville is the kind of a place where you know you’re going out late and their restaurant closes at 10, so the fact that this stays open so much later is a benefit. We also tailor the menu to be very Nashville specific.”
Ice cream sales have been particularly strong. “The amount of ice cream that has been sold there—big pints of ice cream—surprised me,” she said. She also noted the success of Nashville-specific merchandise, such as branded T-shirts, which “are flying off the shelves.”
Hammons said three additional Rialto Marketplace projects are currently in development. Beyond hotels, Hammons believes the concept has broader potential. “Once we’ve rolled this out in the hospitality sector that we know so well, we want to be able to promote this for residential, office and college spaces,” he added.
