FSR February 2023

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is a nostalgic element woven through each— through our food, drinks, and design—to create a sense of comfort.” Currently, Holler Hos pitality is taking a brief respite from expansion mode to refine and per fect its business, from ensuring that each outlet finds its foot ing to taking care of its employees after weath

NO S T A L G I C HO S P I T A L I T Y , D I V E R S E P O R T F O L I O

ering multiple years of Covid challenges. “Returning to high employee retention is our No. 1 goal, so we are laser-focused on our teams and how we can create the best possible company and work envi ronments,” Quist says. Part of this refining process involves design. In a city like Portland where character and authenticity are key, Holler Hospitality priori tizes the details, includ ing the history of the concept and its space to nostalgic elements that connect with guests. “In our pre-design phase, we develop the concept’s story and do a deep dive to make sure we are developing lay ers upon layers, so the design feels really spe cial and unexpected,” Quist says.

HOLLER HOSPITALITY

HQ : P O R T L A ND , O R E GON • E S T . 2 0 18

B ased in the funky market of Portland, Oregon, Holler Hospi tality is just now reach ing its five-year mark, cepts, including Abigail Hall, Bullard Tavern, Hol ler, and Holler Treats. Additionally, it manages all food and drink pro gramming at the down town hotel Woodlark. “Our company is all about hospital ity, no matter the con cept,” says cofounder Jen Quist. “Our con cepts vary greatly in their offerings, but there but it already com prises multiple con

“Our concepts vary greatly in their offerings, but there is a nostalgic ele ment woven through each—through our food, drinks, and design—to cre ate a sense of comfort.”

HOLLER HOSPITALITY (3)

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