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Mr. Krapp

Kevin Krapp

Area Director — Atlanta, The Indigo Road Hospitality Group

Born in Charleston, SC, Kevin Krapp has spent much of his life on the Southeastern coast. Hailing from Hilton Head Island and Columbia SC, Mr. Krapp relocated to Atlanta as a teen where he began working in the restaurant industry as a server. After moving back to Charleston for college, he began his fine dining career as a server at Blossom Cafe where he learned the finer skills of serving others.

Mr. Krapp went on to pursue a serving position with Charleston's Peninsula Grill, noting it was here where he was first encouraged to start managing as he learned more about the hospitality side of the business. Peninsula Grill was different than any other fine dining restaurants I'd worked in, said Mr. Krapp. It was here that I learned how hospitality went far beyond great food, wine and service.

After graduating from the College of Charleston Mr. Krapp moved back to Georgia in 2000. He began his management career with the Sedgwick Restaurant Group at Van Gogh's, he then joined the team at the Atlanta institution, Bone's Steakhouse. Mr. Krapp credits his time at Bone's as the biggest influence on his management career. After a brief hiatus from restaurant management, he rejoined the industry as the Assistant General Manager at Del Frisco's Grille for its Atlanta opening in 2012.

Soon after, Mr. Krapp connected with his friend Steve Palmer, of the Indigo Road Hospitality Group. Mr. Palmer was opening Oak Steakhouse in Atlanta and Kevin was brought in to serve as the restaurant's opening General Manager - he has been with The Indigo Road ever since.

Most recently, Mr. Krapp served as Director of Operations for the hospitality group's two concepts in Alpharetta's Avalon before taking the reins in early 2019 as the Area Director of Operations for Georgia, overseeing operations for all six of Indigo Road's Georgia concepts - Oak Steakhouse, Colletta, O-Ku, Tiny Lou's at The Hotel Clermont, Sukoshi and Donetto.

Please visit http://www.theindigoroad.com/ for more information.

Linkedin Profile: https://www.linkedin.com/in/kevinkrapp/

Mr. Krapp can be contacted at +1 678-571-1632 or kkrapp@theindigoroad.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.