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Courtney Lapin has been in the Food and Beverage industry for over twenty years.  After building a career in the restaurant industry in New York, working with such greats as Danny Meyer, Terrance Brennan, George Lang, Geoffrey Zakarian, and Dave Pasternak (to name-drop a few:) Courtney moved to Las Vegas and worked in the industry continuing to consult on openings and turn-arounds nationwide.  Building her network and database Courtney developed a love for all things consulting, expanding to include executive placement, as well as event production.  

 

Courtneys personal life took her into the nonprofit field and she was soon able to merge her Food & Beverage background with event management and went on to work for the Autism Research Institute as the Food and Beverage Director for their national conferences. With a strong focus on allergy friendly meal production Courtney's knowledge of the industry allowed her to develop menus that appealed to this population in a way they had never experienced.  Courtney has developed menus in many large hotels and restaurants, worked with chefs and kitchen staffs and successfully educated kitchens as to how to safely develop and execute  allergy friendly menus and events.  All the while maintaining the goal that all guests should feel as if they hadn't missing a thing.  

 

Courtney eventually started consulting with clients and restaurants again, bringing her food and service knowledge together, as well as her expanded professional pool in what has now become Hospitality Rules.  HR is referred to as a collective, in that it is the spearheaded by one, but then influenced by additional industry professionals to suit the needs of each individual client.  

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The development of delicious food offerings, delivered with seamless service, and designed to your specific goals and needs is the perfect embodiment of Hospitality Rules.