Editorial Board   

Mr. Henkin

Gary Henkin

President & Founder, WTS International

As President and Founder of WTS International, Mr. Henkin has over 30 years of experience in the planning, design and management of health clubs, spas and athletic facilities of all types. He has also coordinated and developed numerous feasibility and needs assessment studies for prospective spa and/or health club properties. WTS International has grown during the past three decades to become one of the world's largest and fastest-growing leisure consulting and operating firms. At present, the firm has approximately 1,000 employees worldwide and provides its services to hotels, resorts, luxury residential properties, exclusive golf and country clubs, day spas and real estate developments throughout the United States and overseas. A frequent speaker at industry and real estate conventions, Mr. Henkin has also published numerous articles related to spa or health club design and management in such publications as Real Estate Today, Hotel Business, Club Management, Club Business Magazine, Real Estate Forum, Resort Management Magazine, Club Director and Boardroom. His speaking engagements include addresses to the attendees at B.O.M.A. (Building Owners and Managers Association), I.H.R.S.A. (International Hotel and Racquet Sports Association) and Club Managers Association of America national conventions. He received a Bachelor of Science Degree from the University of Maryland in 1966. Presently, Mr. Henkin resides in Maryland with his wife and is active in a number of Washington, D.C. charitable foundations.

Mr. Henkin can be contacted at 301-622-7800 or ghenkin@wtsinternational.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.