Holiday Inn Club Vacations has opened Stone & Current at Orange Lake Resort to the general public, extending the resort-hotel operator's food-and-beverage footprint beyond its vacation ownership membership base and into the broader Central Florida dining market.
The premium steak and seafood concept is located in the resort's River Island area at 12031 Spences Trace Drive in Kissimmee. The venue operates dinner daily from 5 p.m. to 10 p.m., with weekend brunch Saturday and Sunday from 10 a.m. to 3 p.m., and a lounge open nightly until midnight — a daypart structure designed to capture both resort guests and off-property covers.
Magical Dining Entry
The opening is timed to coincide with Stone & Current's debut in Visit Orlando's Magical Dining, presented by Orlando Health, which runs Aug. 14 through Sept. 30, 2026. The program draws 180-plus Orlando-area restaurants and offers consumers a three-course prix-fixe dinner at a fixed price point — $40 per person, plus tax and gratuity for Stone & Current's tier. The promotional vehicle gives the concept immediate market visibility against an established competitive set of Central Florida full-service operators.
"Stone & Current was created to bring a premium dining experience to Orange Lake Resort while still feeling warm, comfortable and approachable for families," said Thad Gregory, Senior Vice President of Resort Operations at Holiday Inn Club Vacations. Participating in Magical Dining for the first time, he added, provides a direct channel to introduce the concept to local diners beyond the resort's captive vacation ownership audience.
Charitable Component
The prix-fixe structure carries a built-in charitable mechanism. For 2026, $1 from each $40 meal sold through the Magical Dining program benefits OCA (Opportunity, Community, Ability), a nonprofit supporting individuals with autism and other developmental differences. Visit Orlando will also direct donations to six additional local nonprofits affiliated with the cause — a cause-marketing layer that has become a standard feature of the program and can influence group-dining and event bookings.
For hospitality foodservice operators, the move reflects a broader trend of resort and hotel F&B assets repositioning as destination dining rather than captive amenities. By opening Stone & Current to the public and entering a high-profile prix-fixe program, Holiday Inn Club Vacations is effectively treating the restaurant as an independent revenue center within a 22-resort network that spans the continental United States and the Mexican Caribbean. Resort-based full-service concepts face a distinct labor and cost structure compared to freestanding restaurants, but they benefit from built-in foot traffic and lower customer acquisition costs when the parent property maintains high occupancy.
The menu centers on fresh-cut steaks, seafood, curated wine selections, and handcrafted cocktails — a positioning that competes directly with the polished-casual and upscale-casual segments driving check averages across Florida's full-service dining market. Operators tracking resort F&B development in the Southeast will note the public-access strategy as a potential model for monetizing hotel restaurant capacity beyond the guest room night.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
