Editorial Board   

Mr. Foliot

David Foliot

Vice President, Hospitality, Foliot Furniture

Based in Las Vegas, Nevada, David Foliot is vice president of the hospitality division of Foliot Furniture. His interest in the company initially sparked at the tender age of eight, when he accompanied his father to meetings with clients and suppliers. When he was old enough to begin working, his choice of workplace was obvious. He spent the next six summers working in the factory while quickly rising through the ranks. Majoring in Management at the University of Quebec in Montreal further prepared him for a future with Foliot Furniture. Throughout his career, Mr. Foliot has made it a point to touch every aspect of the company, be it in sales, planning, or on the road as a sales representative. His experience with multiple facets of the company has not only made him an invaluable asset but has also ensured that his expertise is well rounded. During his tenure with the hospitality division, Mr. Foliot recognized the opportunity for Foliot Furniture to grow within the hotel industry. He helped pioneer the use of laminates for furniture in major hotel chains, including Holiday Inn and Hilton's Hampton Hotels. While building a team of dedicated and competent employees, establishing a strategic sales plan, and investing countless hours in research and development, he has been instrumental in driving growth and increasing sales. As Foliot Furniture continues to position itself as the premier manufacturer and vendor of laminate furniture in the hospitality industry, Mr. Foliot is more focused than ever on building upon past successes while expanding to additional hotel chains.

Mr. Foliot can be contacted at 702-277-4365 or david@foliot.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.