Editorial Board   

Mr. Renard

Stephen J. Renard

President, Renard International Hospitality Search Consultants

Stephen J. Renard was born in Toronto and attended the University of St. Michael's College in the University of Toronto graduating in 1970 with a Business Degree. For the past 45 years, he has been the founder and President of Renard International Hospitality Search Consultants, which is the Leading Executive Recruitment Firm serving the Hospitality Industry worldwide. This year Renard International celebrates its 45th anniversary and in 2014, we completed management searches in over 30 countries internationally. Just as recent as in December 2014, Mr. Renard completed the most challenging placements in Mongolia and Nepal and is proud to say that, “we have now placed at least one individual in every country in the world”! This is unique since many of the countries that he has done business with, did not exist when Renard International first opened for business in 1970. Each and every year, Mr. Renard travels to over 30 countries meeting with clients and candidate's everywhere. Not to mention the importance of staying well-informed on current trends and practices. He is a hospitality specialist who is recognized as the benchmark of recruitment companies. What you may not know about Mr. Renard is that he is an avid collector of antiques and his hobby is numismatics and he has a large collection of old coins. He also enjoys playing squash regularly and his preseason so far has been intense. With the wonderful support of his wife, Jacqueline and two children, Lisa and Paul, who are following their father's footsteps, I know that Mr. Renard is someone that you can trust and who will go the extra mile to ensure your success.

Mr. Renard can be contacted at 416-364-8325, ext. 228 or steve@renardinternational.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.