BUSINESS & INDUSTRY
Former Guckenheimer CEO Paul Fairhead to drive Infuse Hospitality’s ambitious new expansion in the new world of corporate dining Return to office? Not without bespoke coffee and craft cocktails, thank you very much. Phoenix3 Holdings just acquired a controlling interest in Infuse Hospitality, and Paul Fairhead, last seen at his tenure at Guckenheimer, is bringing his knack of grasping the ever- changing corporate dining experience, where, as he says, “if you’re not evolving, you’re dying on the vine.”
I
nfuse Hospitality has roots in Chi- cago, and the city’s bustling, busy, big-shouldered and taking-care-of- business mindset, all with a touch of luxury, is part of the brand’s signa- ture. To offer an idea of what this looks like, new CEO Paul Fairhead describes an Infuse workplace cafe concept in Chicago’s West Loop neighborhood, The Foyer, as a place where craft cof- fee flows into craft cocktails as the work day progresses. Another example, Noa, an Infuse concept found in Minneapo- lis, Fairhead calls “a California-inspired eatery with chef-crafted fare, signature cocktails, earthy atmosphere, natural lighting and lots of greenery for warmth
and energy.” Fairhead, up until earlier this year, was the CEO of Guckenheimer, a business dining company known for its innovations in sustainability and culinary trends, so he knows the importance of things like warmth, energy and the overall eating-at-work experience. In his new role, Fairhead has hit the ground running, with summer visits already lined up to locations across the country, including full-service restaurants, craft cafes, bespoke bars and amenity floors in office buildings with meeting rooms, coffee bars, seating and maybe an arcade cabinet or foosball table or two. This coincides with an impending
BY TARA FITZPATRICK
44
QUARTERLY | Q3
Powered by FlippingBook