Editorial Board   

Mr. Schirmer

Cary Tyler Schirmer

Chief Executive Officer, The Higgins Group

Cary Schirmer brings more than 20 years of professional construction, development and hospitality management experience to his position as Chief Executive Officer of The Higgins Group (THG). He is responsible for the long-term strategic planning of the firm and oversees operations for both the Higgins Purchasing Group and Boxport. Mr. Schirmer forges successful partners with clients' operations and management teams through carefully orchestrated contract negotiations, legal issues, accounting systems and technologies. As a champion for customer satisfaction, Mr. Schirmer is committed to educating THG clients on evolving supply chain issues and helping them improve daily operations with more efficient methods for budgeting, purchasing, and reporting. He also works closely with his team to promote growth and enhance the mission of THG within the industry. Before his promotion to CEO, Mr. Schirmer spent nine years as president of both organizations. Prior to joining THG, Mr. Schirmer oversaw construction management and various capital asset programs for Fairmont Hotel Management, based in San Francisco. He also managed the renovations of properties located in New Orleans, Dallas, San Jose and San Francisco. Before Fairmont Hotel Management, Mr. Schirmer was with Swinerton and Walberg Company, a general building contractor where he progressed from Project Scheduler to Project Engineer and then to Project Manager. He has also supervised design and construction in various roles at C&N Builders and Gino & Huffman Construction. Mr. Schirmer is a graduate of the University of California at Santa Barbara. He resides in Lafayette, California with his wife Stacy and three children.

Mr. Schirmer can be contacted at 415-772-1600 or cschirmer@higginspurchasing.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.