Editorial Board   Guest Author

Mr. Cepeda

Javier Cepeda

Regional Vice President, LEVEL Furnished Living

In his role as regional vice president of LEVEL Furnished Living, Javier Cepeda leads the opening and overall brand growth strategy for the Downtown Los Angeles development. Overseeing the $200 million, 33-story tower that will open this summer 2015 in the city's South Park District, Mr. Cepeda keeps a keen eye on industry trends and business news to maintain a strong presence in today's competitive landscape. A proven leader with extensive hospitality experience, Mr. Cepeda leads his teams by setting clear expectations, realistic goals, capitalizing on growing market trends and establishing lasting business relationships. A seasoned veteran of the hospitality industry, Mr. Cepeda brings more than 15 years of relevant management, guest services, sales and communications experience to his current position. He previously worked in the operations department at both Four Seasons Resort Punta Mita and Four Seasons Resort Whistler before joining the LEVEL Furnished Living team in 2010. Since joining the LEVEL Furnished Living team, Mr. Cepeda has been an integral part of spearheading the opening of their flagship property in Vancouver, Canada and now looks forward to leading the Downtown Los Angeles property to similar success. Colombian born and raised, Mr. Cepeda has also lived in Dominican Republic, Mexico and Canada. He holds a Bachelor of Tourism and Hotel Management from Universidad Externado de Colombia. In 2010, he served as operations supervisor for the Vancouver Organizing Committee for the 2010 Olympic and Paralympic Winter Games, the non-profit organization responsible for planning, organizing, financing and staging the Games in Whistler, Canada. He is a 2015 recipient of the Tower of Excellence Award for Individual of the Year from the Corporate Housing Providers Association (CHPA). http://www.stayinglevel.com/los-angeles

Please visit http://www.stayinglevel.com for more information.

Mr. Cepeda can be contacted at 213-873-8400 or dtla@stayinglevel.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.