Editorial Board   

Mr. Burchard

Shaun Burchard

President, Meridian Hospitality Group, Inc.

Shaun Burchard, a hotel professional since 1986 and a Certified Hotel Administrator, is President and Operating Partner of Meridian Hospitality Group, Inc., a hotel performance company delivering superior hotel results since its formation in 2004. Mr. Burchard and his partners at MHG have built the company from a single distressed hotel to operating more than 26 hotels across the country including brands with Hilton, Marriott, IHG, Choice, and Best Western. Meridian Hospitality Group is successful as a result of its entrepreneurial approach and a relentless commitment to outperforming the competition at every opportunity. Meridian Hospitality Group is built on the principles of smart hard work, objective measurement of meaningful metrics and developing ownership in the outcome at all levels. Originally from New York and now based in the Midwest, Mr. Burchard has spent the last 20+ years building success across the full spectrum of hotels from select service through luxury brands throughout the United States. Mr. Burchard's career, before forming Meridian Hospitality Group, consisted of a balance of positions dedicated to both Operations and Sales & Marketing, allowing him to bring a unique focus and level of expertise to MHG's investment partners and managed properties. Strong beliefs in direct effective communication and transparency in day-to-day decision-making are key drivers in the successful growth of Meridian Hospitality Group.

Mr. Burchard can be contacted at 618-531-5177 or sburchard@shaunburchard.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.