Editorial Board   Guest Author

Mr. Rauch

Robert Rauch

Chief Executive Officer, RAR Hospitality

Robert Rauch, CHA, is a nationally recognized hotelier and CEO of RAR Hospitality, a leading hospitality management and consulting firm. Mr. Rauch has over 40 years of hospitality-related management experience in all facets of the industry.

Widely recognized as the "hotel guru," Mr. Rauch maintains a blog in which he expounds upon insights and trends in the hospitality industry at www.hotelguru.com. Along with the blog, he also publishes Hospitality Innsights, an electronic newsletter that is distributed monthly.

Mr. Rauch has held nearly every position in the hotel business including but not limited to General Manager of full-service Four Diamond hotels for Hilton and Embassy Suites. Mr. Rauch's education includes a bachelor's degree in Hotel Administration from Western International University and a master's degree in Tourism Administration from Arizona State University.

Mr. Rauch is a Certified Hotel Administrator and has served as chairman of numerous tourism organizations nationally and in the western United States. He has been directly involved in developing several leading brand hotels, some of which the firm still owns and manages. RAR Hospitality currently operates hotels in California, Arizona and Colorado with several under development.

Mr. Rauch proudly gives back to the community through his position as a Faculty Associate at Arizona State University where he teaches Entrepreneurial Recreation and Tourism. He also serves on numerous Boards of Directors for profit and charitable organizations. Mr. Rauch frequently speaks at hospitality industry conferences and meetings. He is also widely quoted on television and radio programs and in numerous publications.

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

Mr. Rauch can be contacted at 858-239-1800 or rauch@hotelguru.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.