Mark Woodworth, R. M. Associates to Partner With Kalibri Labs

USA, Rockville, Maryland. April 27, 2020

Mark Woodworth has established a consulting and advisory practice, R. M. Woodworth & Associates, to assist a broad array of capital market participants in optimizing opportunities in the lodging industry. Mark's work will be supported by data and insights from Kalibri Labs, a hospitality big data and analytics firm that has built a digital platform to evaluate and predict revenue performance.

"Mark will be working closely with the principals and senior management of Kalibri Labs in furthering strategic research and other services offered to the real estate and investment sectors of the lodging industry," noted Cindy Estis Green, CEO and Co-founder, Kalibri Labs. "While the COVID-19 pandemic has created a record downturn, the need for a speedy return to health is critical. Mark Woodworth's breadth of experience, combined with the industry's most robust database maintained by Kalibri Labs, will initially focus on assisting many hotel entities navigate the path to recovery."

Woodworth will be supported by an impressive team at Kalibri Labs, bringing the perspective and extensive real estate and capital market knowledge to enable the needed accuracy in recovery planning by hotel investors, lenders, owners and managers made possible by Kalibri Labs' broad database of hotel performance insights.

Prior to establishing his affiliation with Kalibri Labs, Woodworth, along with Cornell University's Jack Corgel, founded PKF Hospitality Research in 1999 (subsequently acquired by CBRE in 2014). He has managed and conducted consulting assignments, involving both the public and private sectors, throughout the U.S. Mark's experience extends to many of the industry's leading lenders, developers, chains and management companies and has dealt with all aspects of management contract negotiation, operations, development and financing.

Woodworth has been quoted on hospitality issues in such noted publications as The Wall Street Journal, The New York Times, The Los Angeles Times, The Washington Post, Barron's, USA Today, The Financial Times and numerous industry publications. Furthermore, Mr. Woodworth is a frequent speaker at industry conferences, is a Dean's Distinguished Lecturer at Cornell University and is a member of the Travel and Tourism Advisory Council for the Federal Reserve Bank of Atlanta, the Conference of Business Economists, the AHLA Hospitality Investment Roundtable and the Board of Advisors for the Center for Hospitality Research at Cornell University.

In addition to the Hummingbird PXM digital platform, Kalibri Labs offers a variety of dynamic analytics products that leverage its next generation net revenue metrics through the lens of real estate development, asset acquisition/disposition, financing and valuation. "By understanding a hotel's ‘revenue capture,' or how much revenue a hotel keeps of what the guests pay, owners, developers, brokers and lenders can more accurately assess a hotel's position in the market and the impact of the property's business mix on its profit contribution and ultimately on its valuation" noted Woodworth.

Any inquiries:

Please direct any inquiries to Ryan Moran, ryan@kalibrilabs.com.


About Kalibri Labs

Media Contact:

Ryan Moran
Director, Product
Kalibri Labs
T: 626-216-1752
E: ryan@kalibrilabs.com
W: http://www.kalibrilabs.com/

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
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.