Hilton Gets Social at HQ With New Public Gathering Space

MCLEAN, VA—There’s a new social space on the ground floor of Hilton’s global headquarters with an emphasis on modern design and culinary trends.

The Social aims to promote productivity among employees

The Social aims to promote productivity among employees.

“We launched The Social because we’re committed to providing our team members with Hilton’s finest hospitality,” said Shawn McGowan, senior director of global F&B programs at Hilton. “We believe helping our team members to thrive at work and at home enables them to provide our guests with the best hospitality possible. It all ties back to being a business of people serving people.”

In the works for nearly a year, The Social, a new public gathering space on the ground floor at Hilton’s headquarters, aims to promote productivity among employees and open doors to the local community—in particular, the DC metro area, where more than 7,800 of the hospitality group’s employees reside. The Social officially opened its doors on Nov. 15, about a week out from Thanksgiving.

“We’re a business of people serving people,”McGowan said. “We developed The Social to provide our team members with convenience and an even more inspiring workplace.”

Mangia is an Italian-focused eatery

Mangia is an Italian-focused eatery in The Social.

The Social is a 10,000-sq.-ft. hub with a reception area, an international food hall, a full-service Starbucks, collaborative workspaces and an outdoor terrace—features found in Hilton’s more modern properties. A food hall concept is also available; it offers six distinct food stations.

Some of the more popular venues in The Social include Spice, which delivers made-to-order breakfasts in the morning and international food options throughout the day; Sammie’s, a New York-style deli; Char, a grill-focused station featuring traditional favorites and a rotating list of specials; Mangia, an Italian-focused eatery offering artisan pizza; Home, reminiscent of Provençal-style home cooking; and Graze, which provides chef-created salads using local seasonal produce.

“Over time, we’ll get a better idea through team member feedback to evolve the space,” McGowan said.

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