The Hilton Hotels brand in the UK is launching a new lobby lounge design concept intended to make the public space more conducive to business while simultaneously improving it as a social gathering place.

The concept, dubbed "The Space," is rolling out as part of a £20 million refurbishment program across 16 Hiltons in the UK. The Space is targeted for perhaps seven of those properties, all of which are located along major thoroughfares and which cater primarily to business clientele. The Space will debut sometime around Easter at Hilton Newbury North.

Hilton UK The Space 3-The Space looks to replicate an airport executive lounge, merging restaurant, bar and lounge into a single cohesive space that is open and informal. Furnishings will be positioned in such a way that guests-whether sitting alone or in small groups-will feel part of a larger social space while having the limited privacy needed to get work done, says Dino Michael, director of food and beverage for Hilton Worldwide in the United Kingdom and Ireland. "Personal space is very important," he says. "With this setup, people can have privacy in an open area."

Hilton UK The Space 2-The Space will include technological perks like copious electrical outlets, WiFi, mobile charging stations and Bluetooth connectivity. Bar-style seating is available for notebook computer users to work and share in a more ergonomic-friendly fashion, and tabletops will be large enough to comfortably accommodate computers, drinks and food.

Furnishings will be done in contemporary style with a soft color palate, and playful lighting styles will give The Space an inviting, informal feel. A fireplace in the center of The Space will provide a central hub for socializing.

Guests will be permitted to reserve portions of The Space for small meetings. Superfoods will be available throughout the day, in addition to comfort foods and classic entrees like fish and chips, Welsh rabbit and ham and eggs. The Space's menu is to be eclectic but small. "You'll have the same balance you'll get with any menu, it's just that this is broader because it mixes bar menu items with traditional menu offerings," Michael says. "We're not going for any Michelin stars with this."

Michael hopes The Space generates increased F&B covers by making each of the bar, lounge and restaurant areas equally viable throughout all dayparts. With the layout as it currently exists, the bar area is largely avoided during the day, while the restaurant area is neglected by guests looking to get some work done.