Ron Gorodesky, founder/CEO, Refined Hospitality, spent 30-plus years as a restaurant industry consultant before adding hotels to his repertoire. The New Hope, PA-based development and management company operates resorts, restaurants, spas and catering venues on the East Coast. Hotel Business caught up with Gorodesky to discuss his career, F&B and the company’s two boutique hotels.
—Gregg Wallis
You have spent much of your career working in the restaurant industry. Why did you decide to expand into hotels and spas?
For me, it was all about completing the full guest journey. Through my experience in the restaurant industry, I learned just how impactful F&B is to a guest’s travel journey and wanted to take that to the next level. It was important to me that all the elements of hospitality came together seamlessly, with the experiential aspect remaining at the forefront. Although dining is just one aspect of the experience, it’s vital to the full destination experience.
Given your F&B experience, how important do you think it is to blend hotel stays with culinary experiences?
You can’t have a successful luxury boutique hotel without an excellent culinary component. Anyone who is used to luxury experiences is looking for environments that have luxury-level dining and amenities, so it’s our responsibility to deliver in every aspect of the journey. It’s also important that the F&B programs are unique to the property and align with the hotel’s overarching ethos. I believe so strongly in the impact of the restaurant that in some cases, I would advise developing F&B concepts first, then building the hotel around those concepts.
Your two hotels are luxury boutique properties. Why did you choose that segment?
We’re community-minded at Refined Hospitality with a mission to offer authentic, locally inspired experiences to our guests. There’s an undeniable charm that travelers seek with boutique hotels, and that is accomplished through weaving in personal and cultural touches from check-in to checkout. And, while our hotels are boutique, we apply top-tier luxury standards throughout both properties, incorporating features such as Frette linens, high-end furnishings hand-selected by local designers and specially curated training programs for our team members.
What lessons did you learn from your first property— The Reeds at Shelter Haven— that you used when opening your second?
Always think long term. When you plan, develop and open, be looking 10 years down the road to make decisions for the now. Think about markets, trends, staffing, expansion possibilities and where you want to be far into the future. Of course, you need to get your partners and operational team on the same page.
You opened your second property, River House at Odette’s, in September 2020. What was it like opening the property during the COVID-19 pandemic?
This was a very unique opening compared to any others I’ve experienced. We had to go into it cautiously and remain cognizant of every protocol necessary to protect the health and wellness of our guests. Therefore, we had a modest opening celebration with close friends and family, and kept tours very small. Even though it was not the large-scale celebration we were hoping for, I’m still just as proud of the work my team did and how the opening was handled.
A great aspect of River House at Odette’s is the ample outdoor space we have, with multiple patios, balconies, Odette’s Overlook and ROOF [the property’s member’s only F&B outlet]allowing us to shift operational efforts outdoors. This not only helped with efforts to socially distance our guests, but also effectively introduced them to the most spectacular parts of the property with stunning Delaware River views. We find that many guests still love spending time in our various outdoor spaces enjoying nature and the beauty of each season.
What does the future hold for Refined Hospitality? Do you plan to add more properties?
We absolutely plan on adding more properties and are actively searching as we speak. However, we are approaching this next growth phase with diligence, with a goal of adding properties that complement the existing Refined Hospitality collection. New properties must speak to the brand and have cultural and historical tie-ins, rich surroundings and waterfront views. Because the experiential aspect is so important, it’s vital that any new properties are in walking distance to enticing attractions and have that tight-knit community feeling that guests can find at The Reeds at Shelter Haven and River House at Odette’s. My hope is that within the next five years, we will have at least three additional hotels in the Refined Hospitality portfolio.
Why did you originally choose a career in hospitality?
My passion for the hospitality industry was realized at my first ever job washing dishes at a local deli at 12 years old. This job helped me realize just how much I enjoy the restaurant environment and industry. I kept working at that deli throughout high school and while visiting home from college. Once I discovered in college that hospitality was a viable profession, I focused on this as my course of study and then honed my skills in the food and beverage business after graduation. Before founding Refined Hospitality, I developed and consulted for several world-renowned brands (including 41 North, Normandy Farms, Moshulu and White Dog Café) over my 30-plus-year career leading Restaurant Advisory Services.
Did you have a mentor in your career?
Yes, I’ve had two mentors throughout my career. The first is Elmer “Bud” Hanson Jr. He was the president of Hansen Properties Inc. and was the owner and operator of Blue Bell Country Club and Normandy Farms Hotel and Conference Center, and I used to do consultant work for him. The main things I remember about him are that he was a gentleman to everyone, was generous to his employees, always worked incredibly hard and was respected by many in the industry. My favorite phrase of his was “What have you done for me tomorrow,” and it has stuck with me for many years.
Another role model of mine is Ed Breen, owner of River House at Odette’s, The Reeds at Shelter Haven and The Grove at Centerton. Although he and I are close in age, because of Ed’s achievements over his illustrious career, I respect him immensely and often find myself looking to him for advice and direction. I’m very fortunate to work with such incredible business leaders that inspire me every day and help to inform my decisions.
Is there anything that keeps you up at night?
The one thing that comes to mind is regarding talent development—to me, having the right people in the right place is everything. Therefore, I give a lot of thought to how I can build the best team possible to deliver the most exceptional hospitality experiences for our guests.
