QC Hospitality

Asset types: Hospitality (Hotels) · Geographic focus: Northeast USA · Assets under management: 0 · Years in business: 2 · Average hold period: 5 years · Employees: 0

I am raising capital to acquire a hotel and become the owner-operating company in Central New York. My team and I will be the onsite operators. This is a real estate deal, we are acquiring an existing hotel, my team will be a value add through rehab, operations refinement, and rebrand. Our whole team has significant experience in developing and operating boutique hotels, restaurants, and bars. My search has led me to found QC Hospitality. For over 1.5 years, I've explored nine properties, modeling and conducting due diligence to identify the key components that make a truly successful independent hotel. This search helped create an exceptional hospitality brand focused on transforming outdated Inns and B&Bs into modern, profitable ventures. My journey began with gaining vital entrepreneurial experience through my family's manufacturing and e-commerce business, which achieved 5X sales growth. For 15 years, I've cultivated a proven partnership, driving over $5M in revenue and successfully launching a French Quarter art gallery. My operational expertise encompasses the use of technology to enhance efficiency and strong financial management; skills developed through leadership positions at a boutique hotel in New Orleans during my college years, where I gained three years of experience. My clear vision for diverse revenue streams and cost reduction drives our strategy. I approach each project with a clear vision: optimize revenue streams and reduce costs. My pro formas, which have impressed mentors, showcase my analytical strength and eye for opportunity. We're kicking off with two hotel projects in the Northeast, poised for aggressive expansion through expansion opportunities and acquisitions, given the undeniable potential of this region in the U.S. I proudly lead a sustainable luxury hospitality venture that seeks to immerse our esteemed guests in unparalleled art, design, and beauty while upholding an unyielding commitment to eco-friendly principles. Both hotels' projects seek to be eco-friendly and sustainable. They aim to eliminate waste through commercial composting, use no plastic or seed oils, utilize EV vehicles and charging, grow hydroponic produce to service our restaurants, and source as much as we can within a 250-mile radius. If you are interested in investing in hotels with a restaurant and bar, feel free to message or email Tatham@theQChospitality.com