Editorial Board   

Mr. Broadhag

Kurt A. Broadhag

President, K Allan Consulting

Kurt Broadhag has over 16 years of experience in personal training and gym design. He is president of K Allan Consulting, a firm specializing in health club design and management. K Allan Consulting works in unison with property owners, architects, and interior designers to address fitness solutions and develop functional workout environments. The company specializes in two-dimensional and three-dimensional fitness facility renderings, consulting from conceptual design to final installation. Kurt graduated from California State University, Long Beach with his degree in Exercise Physiology and Dietetics. In 1992, Kurt got involved with gym design opening the Warner Bros. Fitness Center where he implemented a number of programs. He then moved on to create and manage two adjoining gyms on the Paramount Studios lot. There, he supervised the training of music, TV and film stars, and Paramount Studio executives. During this time, Kurt also graduated with a Masters in Sports Medicine and obtained a number of professional certifications, including Certified Strength and Conditioning Specialist (CSCS from the National Strength and Conditioning Association (NSCA), Certified Massage Therapist (CMT), Advanced First Aid Certification and CPR/First Aid/AED Instructor Certification, and T.O.U.C.H Training Certification. Kurt also served as the National Spokesperson for Powerbar and was sent out on publicity tours in radio, TV, and magazines promoting the Powerbar line. Recently he obtained his LEED AP certification and has authored numerous articles on green fitness center design.

Mr. Broadhag can be contacted at 310-601-7768 or kbroadhag@kallanconsulting.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.