It's about connecting vision and opportunity through strategy. Seeing the big idea when others cannot and plotting a course to get there. Believing in something inspiring that is yet to exist and making it happen. And finding real solutions to the challenges of getting there.
THE VISION AND EXPERIENCE TO...
BRING IDEAS TO LIFE
Howard Wein Hospitality is an advisory and venture firm serving both the local and global hospitality communities. HWH is designed to leverage years of successful leadership on a large corporate scale through a model that allows for a more intimate, personalized and impactful result.
This creative business model is driven by five key components that all work in tandem to drive change in both growing and mature organizations and the communities they serve. HWH puts ideas into action in many creative ways depending on the specific needs of each partner.
FIND WHAT'S NEXT
The ability to exploit white space and uncover the next new thing is driven by experience. Creativity and passion paired with a track record of proven success creates the baseline of trust that fuels all of our partnerships at HWH.
There are lots of intriguing concepts being tested in the world right now, many of them changing the way we think about the paradigms under which we have operated in the past. The skill to determine what ideas can be executed and with what resources, makes the vision of creating new opportunities for entrepreneurs, corporate leaders, teachers, students and their communities a new reality for HWH.
HWH partners with:
LOCAL, GLOBAL, ANYWHERE.
Howard Wein is an experienced hospitality developer and operator, with unparalleled leadership success in the cutting edge culinary, restaurant and entertainment industries. He has extensive experience in the most competitive markets having designed, developed, opened and operated in New York, Miami, San Francisco, Boston, Philadelphia, Atlantic City, Phoenix, Los Angeles, London and Las Vegas.
Howard launched Howard Wein Hospitality in 2011 in order to create a venue to leverage more than 20 years of leadership success in the hospitality, restaurant and entertainment sectors. As an advisory and venture firm HWH has both long term retained client relationships and venture projets as well. On the advisory side he as worked with such clients as Iron Chefs Geoffrey Zakarian and Jose Garces, celebrity chef and restaurateur Scott Conant, Virgin Hotels, Starr Restaurants, Hampshire College, Wellesley College, Wheelock Street Capital and others.
On the venture side Howard recently opened The Alvah Stone, a new restaurant and bar in Montague, Massachusetts. The Alvah Stone was recently called the best restaurant in the valley by preview magazine and has received high praise across the board since opening in April 2014. It is wholly owned and operated by Howard Wein and the first of several brick and mortar projects that HWH plans to develop and operate in the coming years.
The Alvah Stone is the culmination of years developing and operating restaurants and bars throughout the nation and internationally as well. It ties together passions for culinary excellence, world-class beverage programming, strategic brand marketing, high performing financial results and sustainable food service operations. Howard is a dedicated member of the sustainable agriculture community and supports local growers wherever possible in all of his advisory and venture work, and especially at The Alvah Stone.
Prior to launching Howard Wein Hospitality and The Alvah Stone, Howard was working with Morgans Hotel Group where he directed over $150 million in revenues as Senior Vice President of Food and Beverage. The first to hold such a position since Ian Schrager started the company in 1984; Wein oversaw all restaurant, nightlife and entertainment throughout the company’s global portfolio of lifestyle hotels. Howard directed all new concept development for all of the new and existing Morgans’ properties. Wein also oversaw the operational performance for all existing restaurants, bars and private events at such properties as Delano in Miami, Royalton in New York City, Sanderson in London and the Hard Rock in Las Vegas.
Howard served as Starr Restaurants’ chief operating officer from 2004 through 2008, and as president of Starr’s hotel food and beverage management division beginning in 2007. Under Howard’s leadership the company grew from 8 restaurants to 16; expanded successfully from Philadelphia into New York and Atlantic City; and nearly tripled its annual revenue to over $100 million. He opened Buddakan and Morimoto in New York City, Buddakan and Continental in Atlantic City, and Striped Bass, Continental Midtown, and Barclay Prime in Philadelphia. He led over 2,000 employees, 11 different concepts ranging from Modern Asian, Japanese, Sushi, Luxury Boutique Steakhouse, American Comfort, Global Tapas, and Nuevo Latino - with the full range of check averages from $15 up to $115. He spearheaded the company’s organizational and infrastructure growth as well as relationships with celebrity chefs such as Iron Chef Masaharu Morimoto, Iron Chef Jose Garces, Douglas Rodriquez, Angelo Sosa, Sam Talbot and Marcus Samuelson. Wein led the financial growth of the organization through the development of fully owned concepts and the negotiation of strategic management partnerships with leading hotel and casino operators including W Hotels and Boyd Gaming.
Prior to his role at Starr Restaurants, Wein was the corporate director of food and beverage at Starwood Hotels and Resorts Worldwide Inc., where he helped launch and develop the food and beverage outlets for W Hotels and created restaurant concepts and development strategies for a portfolio of 400 hotels. During his five-year tenure, Wein developed and opened over 15 hotels and resorts, substantially grew food-and-beverage department profitability, launched international branded programs and developed several acclaimed restaurant concepts and management partnerships. Two of his concepts, that were opened in 2001 and awarded Five Diamonds by AAA —Hollywood Prime at the Westin Diplomat and Kai at the Sheraton Wild Horse Pass are still thriving 15 years later. Wein also developed strategic partnerships for hotel ownership groups with James Beard award winner chefs and restaurateurs such as Todd English, Michael Mina, Janos Wilder, Myriad Restaurant Group, B.R. Guest Restaurants and casual operators such as Daily Grill and Starbucks.
Wein’s long-standing commitment to organic farming and focus on community and sustainability has long guided his work, leading him to forge a strong relationship with the schools and farms of the Pima and Maricopa tribes of Arizona, the Food Project in Boston, as well as Kibbutz Lahav in Israel. He continues to espouse the farm-to-table philosophy, supporting food cooperatives and sustainable agriculture wherever he has lived.
Wein has received a master’s degree from the Cornell University School of Hotel Administration and stays actively involved in the school and its alumni network. He also holds a BA from Hampshire College, where he now sits on the Board of Trustees. Prior to joining the board, Hampshire was a HWH client where Howard helped launch the newly created Food, Farm and Sustainability program which connects food on campus from production through post consumption.
Other various industry exploits include cooking at Bouley Restaurant in its original location in Tribeca, development consulting for Myriad Restaurant Group, and VIP rock-and-roll catering for Woodstock ’94 and the Beastie Boys’ 1995 Il Communication North American tour.
His work has been featured in Philadelphia Magazine, Philadelphia Business Journal, Nation’s Restaurant News, The Montague Reporter, The Greenfield Recorder, Preview Magazine, The Republican, The New York Times, Hospitality Design Magazine, Hotel F & B Magazine, Lodging F & B Magazine, USA Today, Hard Rock Hotel Magazine and the Food Network’s Unwrapped.