sbe spin-off to focus on hotel restaurant development

Restaurant with tables and chairs

Disruptive Restaurant Group officially debuted as a newly formed company that will develop, manage and expand award-winning culinary concepts. The sbe subsidiary was created to disrupt the current restaurant landscape by bringing its food and beverage expertise beyond sbe-branded properties. Disruptive Restaurant Group will assist other hotel companies and developers looking to bring to market restaurant concepts, expand brands, and collaborate on third party culinary operations.

sbe, a Los Angeles-based leading lifestyle hospitality company, created the spin-off entity due to the success of its renowned restaurant division. Disruptive Restaurant Group will take over the division's work with critically-acclaimed Katsuya, The Bazaar by José Andrés, Umami Burger, Cleo and Hyde Kitchen + Cocktails.  The company will work with other hotel groups to expand their culinary offerings, making them destinations in their own right.  Disruptive Restaurant Group plans to rapidly develop and expand its restaurant brands, which generated over $160 million in gross revenue in 2015.

Disruptive Restaurant Group logo

Virtual Roundtable

Post COVID-19: The New Guest Experience

Join Hotel Management’s Elaine Simon for our latest roundtable—Post COVID-19: The New Guest Experience. The experts on the panel will share how to inspire guest confidence that hotels are safe and clean and how to win back guest business.

"This is an exciting step forward for sbe. The expansion of Disruptive Restaurant Group is just one small example of the evolution of our company," said Sam Nazarian, sbe founder and CEO. "Our goal is to share our expertise to help other hotel properties reinvent their F&B offerings. Disruptive Restaurant Group will be the perfect vehicle for sbe to build relationships that will transform the hospitality industry. "

John Kolaski will serve as president of the subsidiary under the leadership of Nazarian. Kolaski most recently held the position of sbe President of Restaurants. He will oversee 50 properties currently in operation or under development.

"The launch of Disruptive Restaurant Group is a testament to our hard-working team of industry thought leaders as well as the increased demand for our culinary brands," said Kolaski.

Nazarian envisions expanding Disruptive Restaurant Group's approach to restaurant concepts and operations by bringing acclaimed chef partners, designers and exceptional service together, setting the pace of change for the restaurant industry.

With a team of passionate and forward-thinking executives, Disruptive Restaurant Group is at the forefront of transforming hospitality development with a multitiered approach to consulting, brand incubation, conceptual origination and more. Expanding the relationships with global partners such as M.H. Alshaya, MGM and AEG will be a focus, as well as helping new developers successfully ramp up their food and beverage offerings.

Disruptive Restaurant Group's domestic portfolio spans Los Angeles, New York, Chicago, Miami, Las Vegas, Seattle, Philadelphia and Atlanta, while international project locations include Dubai, Kuwait, Cairo, Qatar and more.

Suggested Articles

Hyatt Hotels Corporation hailed Q2 recovery in China and South Korea, but added that demand was building more slowly elsewhere.

While sharing the company's first-half results, Chairman & CEO Sébastien Bazin announced a €200 million cost-saving plan.

San Diego Mission Bay Resort officially reopened after completing a $32 million total reimagination and renovation.