Editorial Board   Guest Author

Mr. Brownsdon

Michael Brownsdon

Associate, Capital Allowances, Savills

Michael Brownsdon MRICS ATT specializes in Capital Allowances Consultancy utilizing property and tax skills to provide professional consultancy advice to a wide range of UK institutions, property companies, private clients, property owner occupiers and tenants. His expertise involves maximizing tax relief on capital expenditure incurred on commercial properties.

Mr. Brownsdon joined Savills in January 2013 in order to help the team develop relationships with non-specialist accountants and tax advisers and to utilize his alternative energy experience with the Savills Energy Team.

Mr. Brownsdon is currently a full member of the Royal Institution of Chartered Surveyors, Institution of Mechanical Engineers and the Association of Taxation Technicians.

Mr. Brownsdon previously worked for the specialist capital allowances firm Lovell Consulting where he completed his Master Degree in Real Estate Investment and Finance and gained membership to the Royal Institute of Chartered Surveyors and passed the Association of Taxation Technicians examinations.

Prior to that Mr. Brownsdon worked in FMCG and automotive industries as a Chartered Mechanical Engineer.

Please visit http://www.savills.co.uk for more information.

Mr. Brownsdon can be contacted at +44 02074998644 or mbrownsdon@savills.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.