Editorial Board   Guest Author

Mr. Garcia Rosa

Arturo Garcia Rosa

President & Founder, SAHIC South America and SAHIC Cuba

With more than 35 years of experience in hospitality, Arturo Garcia Rosa is regarded as one of the leading authorities and advisors in the hotel, travel and tourism industries in Latin America. His publications, articles, and presentations reflect his passionate interest in keeping current with industry developments throughout Latin America, as well as his profound insights, vision, and in-depth knowledge of the industry. In 1995 he founded RHC Hospitality Consulting [www.rhc.la][1], one of the most respected consulting firms based in Latin America. In 2008, Arturo founded SAHIC - the South American Hotel & Tourism Investment Conference - the only annual event of its kind in Latin America, aimed at promoting hotel and tourism developments and related real-estate projects in the region. In May 2017, he will host the first hotel investment conference in Cuba, SAHIC Cuba, in conjunction with the Cuba Ministry of Tourism. Mr. Rosa's career is as extensive as it is prestigious in the hospitality sector in Latin America; he was President & Managing Director of Buenos Aires' renowned Alvear Palace Hotel from 1984 to 1995, where he led the project to rebrand and reposition one of most iconic hotels in the world. He also served as President of Welcome Argentina (1992-1994) and was Founder and CEO of Destino Argentina (2003-2005), a non-profit organization whose mission is to promote Argentina as a travel destination. Mr. Rosa was also the force and brainpower behind the Argentina 2010 Travel & Tourism Plan, the first-ever destination marketing strategic plan for the country. [1]: http://www.rhc.la

Please visit www.sahic.com for more information.

Mr. Garcia Rosa can be contacted at 5491144457646 or agrosa@sahic.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.