• FACTORY PLACE HOSPITALITY GROUP ANNOUNCES A NEW SALES TEAM

     
    POSTED February 5, 2019
     

Los Angeles-based Factory Place Hospitality Group has hired Bryan Marn and Janalane Southard to oversee restaurant sales and events at its properties in Los Angeles and Las Vegas. Marn joins the FPHG team as events director for the group’s Los Angeles restaurants—The Factory Kitchen, Officine BRERA, and sixth+mill pizzeria and bar. Southard joins the team as restaurant sales manager for the newly opened The Factory Kitchen in The Venetian Resort Las Vegas. 

Marn has 20 years of food and beverage experience, mostly in New York and L.A. Southard also joins the Factory Place Hospitality Group with two decades of experience in Las Vegas. 

“It is so exciting to be an integral part of the The Factory Kitchen Las Vegas team from the very beginning! I am passionate about connecting with our guests on a personal level to cultivate long-term relationships and return business,” says Southard.

FPHG’s four celebrated restaurants are the original The Factory Kitchen, Officine BRERA and sixth+mill pizzeria and bar, all in Downtown L.A., and The Factory Kitchen at The Venetian Resort Las Vegas on the Las Vegas Strip. 

Los Angeles reached a historic milestone in 2018, welcoming 50 million visitors for the first time ever and accomplishing the destination’s tourism goal two years early. The new record is 1.5 million visitors higher than 2017’s total, marking the eighth-consecutive year of tourism growth for Los Angeles.  

 

Hyatt Place Pasadena has officially opened across from the Pasadena Convention Center, offering an ideal location and high-end amenities for meeting and event planners. 

 

Persimmons are one of the stars of farmers markets in Southern California this time of year. So it’s fitting that Santa Monica, which has four celebrated weekly farmers markets, is commemorating the fruit during its annual Restaurant Week, which takes place January 7-13.

Chefs at the nearly three-dozen participating restaurants will be crafting special dishes built around the persimmon, from appetizers to main courses to desserts.