Editorial Board   Guest Author

Mr. Hirko

Rhett Hirko

Executive Director, Preferred Hotels and Resorts

Rhett Hirko serves as Executive Director of Revenue Account Management for Preferred Hotels & Resorts, responsible for supporting the revenue activities across all of the company's member hotels in the Americas and working directly with Sabre to support the reservation needs for all member hotels globally. A Certified Revenue Management Executive, Mr. Hirko has practiced revenue management for more than 20 years, spending the majority of his time in various roles with Hyatt. He designed and implemented the single-image inventory reservations process for Hyatt Hotels Corporation in North America and oversaw revenue management in a regional capacity for seven years. For the next 14 years, he worked with Hyatt International where he designed both the CRS-RM interface and the RM training program and directed the RM process. From there, he was transferred to Zurich to head revenue management for all Hyatt hotels in Europe, Africa, the Middle East and Southwest Asia, a position he held for the two years prior to joining Preferred Hotels & Resorts. Mr. Hirko received his B.A. in Business, with a major in Hotel & Restaurant Management, from Michigan State University. He lives in the Chicago area with his spouse and two dogs and enjoys spending his spare time running or cheering for his alma mater, Michigan State.

Please visit www.preferredhotels.com for more information.

Mr. Hirko can be contacted at 312-542-9245 or rhirko@preferredhotels.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.