Editorial Board   Guest Author

Mr. Solaro del Borgo

Gerardo Solaro del Borgo

Chief Executive Officer, Toscana Resort Castelfalfi

Gerardo Solaro del Borgo is Chief Executive Officer of Toscana Resort Castelfalfi. In this role, he is responsible for the management, business development and strategic direction of the 2,700 acre area owned by TUI AG, which includes the real estate, agricultural segments, two luxury hotels and a 27-hole golf course within a Medieval Borg.

As CEO, Mr. Solaro is in charge of the administrative performance of the Estate. He is also the spokesperson of TUI to the local Tuscan and Italian institutions and ambassador of Castelfalfi for TUI, world leader in tourism.

Before joining Toscana Resort Castelfalfi, Mr. Solaro worked in the finance sector, where he followed the Deutsche Bank and Societè Generale for the Euro-bond market from London. In 1995, he moved to Milan to serve as General Manager of Deutsche Bank real estate. He was also a pioneer of the made in Italy real estate funds, which saw the light in the early 2000s.

After this role, Mr. Solaro worked in a leadership position with Cordea Savills Investment Management where he was called by the banks to restore the leading hotel chain in Italy with 24 hotels Boscolo Group, which he guided as Chief Operating Officer from 2015 to 2017.

After Boscolo Group had been successfully restored and sold in 2017, Mr. Solaro joined StarHotel as Business Developer.

Gerardo Solaro del Borgo is a dedicated humanitarian serving as President of The Order of Malta's Italian Relief Corps, which includes more than 4,000 volunteers involved in a variety of philanthropic projects.

Please visit http://www.castelfalfi.com for more information.

Mr. Solaro del Borgo can be contacted at +39 057-189-0163 or pr@castelfalfi.it

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.