After Hours: Hospitality, Served Differently

Ron Swidler

CEO | Bread for Friends

Ron laughs when he says he probably isn’t capable of baking the same loaf twice.

What started during the pandemic with a gifted sourdough starter has become an ongoing creative experiment. One weekend might produce a holiday loaf layered with dried fruit and pecans. Another might include homemade maple syrup from a friend or bourbon-aged vanilla folded into the dough.

“I don’t make the same bread over and over again,” he says. “Something inspires me, and then I find a new flavor combination.”

But the experimentation isn’t really why he bakes.

His home bakery has a name: Bread for Friends. Almost every loaf leaves his kitchen and ends up on someone else’s table.

“I give all my bread away,” he says. “Whether it’s someone’s first day at Gettys, a special occasion, or a dinner party, that’s the fun of it.”

That instinct to create something for someone else feels remarkably similar to hospitality.

“Hospitality is generosity. It’s caring for others. Those are personal values, but they’re also the values I hope we emulate here at the company.”

Baking has also reinforced something Ron believes about leadership. Great outcomes require discipline, patience, and a willingness to keep learning—but they’re also better when there’s room for improvisation.

“There are surprises all the time,” he says. “You think you know what the results are going to be, but there’s always something to learn.”

Angelica Acebedo-Frint

Chief Creative Officer | Co-Founder, Magnifico Coffee Roasters

For Angelica, coffee has never simply been coffee.

“I’m Colombian,” she says. “Coffee has always been part of daily ritual, family, and how we welcome people into our home.”

That tradition eventually became Magnifico Coffee Roasters, a family business inspired by generations of Colombian culture and built alongside her parents and siblings.

What began as conversations during COVID slowly became a reality.

“As a family, we all held hands and went for it,” she says. “Each of us brought different skill sets to make it happen.”

Running a coffee business has only strengthened the way she approaches creative work.

“We think about our coffee shop the same way we think about hospitality projects at Gettys,” she explains. “How does someone feel the moment they walk in? What’s the rhythm of the experience? How do they feel when they leave?”

The answer isn’t found in one design element.

It’s the greeting.

The playlist.

The packaging.

The flow through the space.

“The best hospitality experiences are usually the accumulation of very intentional small decisions.”

Owning a business has also reminded her that beautiful ideas aren’t enough.

“When you own a business yourself, you realize very quickly that design can’t just be beautiful—it has to work. It has to support operations, build loyalty, and sustain a business.”

For Angelica, whether she’s building a hotel brand or serving espresso, the objective stays remarkably consistent.

“People connect to stories far more than products.”

Mary Barnett

Brand & Experience Strategist | Cheese Enthusiast

Mary’s fascination with cheese started in Switzerland.

While studying hospitality, one of her first jobs was presenting the cheese cart in her school’s Michelin-starred restaurant, introducing guests to each cheese’s origin, production methods, and flavor profile.

“I realized pretty quickly that every cheese tells a story,” she says.

Years later, she’s still taking cheese classes in Chicago, not because she’s trying to master the subject, but because there’s always another story to discover.

“My favorite part isn’t just tasting it,” she says. “It’s understanding where it comes from, who made it, and why it exists.”

That perspective has become central to the way she approaches guest experience at Gettys.

“The most memorable guest experiences are rooted in context and storytelling, not just execution.”

She points to something as simple as a welcome drink.

“It shouldn’t just be refreshing. It should say something about place, seasonality, or culture.”

She sees the same thinking when building a cheese board.

“A good cheese board is about balance,” she says. “Soft and hard. Familiar and unexpected. Every piece should complement the next.”

To Mary, that’s not so different from building a hospitality brand.

“It’s about creating a cohesive experience that unfolds thoughtfully and leaves people with something memorable.”

More Than a Hobby

What stood out most wasn’t what they make—it was why they make it.

Whether it’s baking bread to share, building a coffee company rooted in family tradition, or uncovering the stories behind artisan cheese, each passion reflects the same mindset we bring to our work: curiosity, craftsmanship, generosity, and a desire to create experiences that people remember.

Ron finds joy in giving away every loaf he bakes. Angelica thinks about every detail that shapes how someone feels the moment they walk through the door. Mary believes every memorable experience begins with a story worth telling.

Different passions. The same philosophy.

The work we do doesn’t end with beautiful spaces or thoughtful brands. It begins with understanding people—what makes them feel welcomed, connected, and inspired to return.

Maybe that’s why these after-hours pursuits feel so familiar. They’re not separate from our work. They’re another expression of the same belief: the best hospitality is crafted with intention and shared generously.