Editorial Board   Guest Author

Mr. Spitzer

Craig Spitzer

General Manager, Durham Hotel

Craig Spitzer is currently the General Manager for The Durham Hotel in Durham, North Carolina. There, Mr. Spitzer oversees all aspects of property management that make The Durham Hotel a dynamic destination. He played a vital role in opening the hotel in July 2015, collaborating in the design of the overall guest experience, selection of technology systems and team recruitment.

Mr. Spitzer's hospitality career began in 1998 in New York City at the Hotel Elysee where he managed the front desk and bell staff at the 99-room historic hotel. In 2000, he was installed as the opening general manager at The Library Hotel, a 60-room luxury boutique hotel in Midtown Manhattan. He spent six years guiding the Library to success and helped earn it a place on Conde Nast Traveler's Hot List in 2001.

In 2006, Mr. Spitzer moved south joining Empire Properties in Raleigh, North Carolina as Director of Hospitality, overseeing both operations and development of its restaurant portfolio as well as exploring the development of boutique hotels throughout North Carolina. During his tenure he created Empire Eats, the restaurant brand under the Empire Properties umbrella. He was also instrumental in the conceptualization and development of The Pit, a nationally recognized upscale barbecue restaurant that replaced an underperforming restaurant previously in the Empire portfolio.

In 2007, Mr. Spitzer received the Horizon Award from the Greater Raleigh Convention and Visitors Bureau “In Recognition of Exemplary Top Leadership within the Wake County Hospitality Industry.” Subsequently, Mr. Spitzer joined Summit Hospitality Group as the Regional Operations Manager and later become General Manager of one of its properties - The Dunhill Hotel in Raleigh, North Carolina.

In 2013 Mr. Spitzer founded his own hospitality company called Transcendent Hospitality. Transcendent Hospitality, LLC is a premier provider of third party hotel management services, focusing on independent, upscale, full-service and luxury boutique properties throughout the southeastern United States. Leveraging the significant experience of its principals, the firm focuses on providing value-added services to its clients.

Mr. Spitzer received his Bachelor of Arts from University of Wisconsin-Madison.

Please visit www.thedurham.com for more information.

Mr. Spitzer can be contacted at 919-768-8830 or cspitzer@thedurham.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.