Editorial Board   Guest Author

Mr. Mandigo

Theodore Mandigo

Professor, Kendall Coillege

Ted Mandigo has spent nearly 40 years providing consulting services to the hotel industry. He has provided the market studies used in financing the Ritz-Carlton; the Fairmont; the Swissotel; Embassy Suites; Fairfield Inn; Wit Hotel; and the Hampton Inn. Consulting service engagement include the Drake; the Whitehall; Hyatt Regency; W City Center; Sofitel; Intercontinental; Westin River North; and the Renaissance. He has also conducted studies for the Club industry including in Chicago the Union League Club; University Club; Chicago Club; The Casino and several city and country clubs around the country. Ted received his undergraduate degree from Cornell University School of Hotel Administration and his MBA from Loyola University of Chicago. He is a charter member and founder of the International Society of Hospitality Consultants and a CPA. Ted Mandigo was the President/Chairman of the Illinois CPA Society and served on the national council for the AICPA. He was chairman of the Finance Committee for Lutheran Social Services of Illinois; chairman of the Food Service Committee for the Ravinia Festival; co-chair of the allied member committee of the Illinois Hotel and Lodging Association. Work experience includes Partnerships at Pannell Kerr Forster and BDO Seidman accounting firms; Director at Landauer; and as President of his own consulting firm, TR Mandigo & Co. which was founded in 1995. Mr. Mandigo is a frequent guest speaker for various hospitality organizations including preparing and presenting an annual forecast for the Chicago Downtown Hotel Managers; the O'Hare Hotel Managers; the DuPage County CVB; the Midwest Lodging Conference; and the Phoenix Lodging Conference. Ted is also a full time faculty member at Kendall College where he teaches Hospitality Law; Feasibility Studies; Revenue Management; Labor Relations; Quality Service; Management Strategy; and Real Estate Finance.

Mr. Mandigo can be contacted at theodore.mandigo@kendall.edu

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.