Editorial Board   Guest Author

Mr. Richards

Kevin Richards

Chief Operating Officer, Legacy Ventures

Kevin Richards joined Legacy in 2011 to launch the firm's hotel management division. Mr. Richards oversees all managed hotel assets and is a central player in the company's hospitality development work.

Mr. Richards has over 30 years of experience in the hospitality industry, which began in earnest with hotel general manager roles early in his career with Winegardner & Hammons and Prime Hospitality.

Prior to joining Legacy, he served as vice president of Asset Management with Lodgian, Inc., an owner and operator of over 100 hotels in 34 states, where he contributed to capital planning and investment strategies, implementation of property improvement plans, brand conversions, and renovations for the Lodgian portfolio.

Founded in 1996, Legacy Ventures began as a real estate development company specializing in hotels, resorts and restaurants. Projects range in size from $10 million to $100 million and often involve complex financial structures or public-private collaborations.

Legacy Ventures has an in-house design and construction team that includes architects, interior designers, engineers, and general contractors. In 2012, Legacy Ventures formed its hospitality division to manage or asset manage hotels. Today it manages seven dynamic full-service properties representing 1,500+ guest rooms with annual revenues exceeding $85 million.

In addition, Legacy Venture's restaurant division created and operates six distinctive branded restaurants and leases an additional four. Legacy Ventures responds thoughtfully to the built environment as a cohesive team of planners, developers, hoteliers and restaurateurs. Legacy Ventures innovates with a multi-disciplined approach to create timeless places - delivering exceptional customer experiences through an engaged and passionate team, yielding measurably better results for partners and investors. Legacy Ventures' promise is: “Thoughtfully Enhancing The Built Environment.™

Mr. Richards is a graduate of West Virginia University with a Bachelor of Science degree from the School of Business and Economics.

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

Mr. Richards can be contacted at 404-801-3260 or krichards@lvmgt.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.