Editorial Board   

Mr. McGlashan

Euan McGlashan

Global Co-founder & Chief Executive Officer, Valor Hospitality Partners

Following an award-winning career in luxury, resorts, independent and branded hotels, Euan McGlashan formed Valor Hospitality Partners in 2012 with longtime friend and business partner Steve Cesinger.

Since then, Mr. McGlashan and his dynamic team have executed on many distressed property turnarounds, new builds and re-brandings, resulting in a highly-regarded reputation for the quality of the Valor execution both commercially and culturally.

In 2013, Mr. McGlashan formed PMR Hospitality Partners in Cape Town, South Africa with lifelong friends, Tony Romer-Lee and Michael Pownall, creating a bespoke, unique, full-service management company targeted at filling a huge need gap in the Sub-Saharan African hospitality market. In 2018, PMR became Valor Africa & Middle East turning Valor into what is now referred to as Valor Global with new office openings in Bangkok, Thailand and Dubai.

Mr. McGlashan's vision for a truly bespoke global management company sharing resources, skills, and strategic thinking, as well as internally-created operating systems, procedures and guidelines which Reimagine Hospitality has come to life with Valor Global now managing, asset managing advising, or consulting on over 50 projects around the world.

Valor Hospitality Partners is a full service hotel management, acquisition and development company offering an array of services including site selection, product selection, entitlements, financing solutions, conceptual design, construction and project management, procurement, technical services, pre-opening hospitality management and operations management.

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

Linkedin Profile: https://www.linkedin.com/in/euan-mcglashan-805a176/

Mr. McGlashan can be contacted at +1 404-846-0700 or emcglashan@valorhospitality.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.