Editorial Board   Guest Author

Mr. Conching

Jon Conching

Director of Sales, Marketing and Events, Hyatt Regency Waikiki Beach Resort and Spa

A seasoned veteran with 40 years of hospitality experience, Jon Conching brings to Hyatt Regency Waikiki Beach Resort and Spa a deep knowledge of the travel industry and the Hawaiian Islands. Mr. Conching's leadership background includes numerous achievements in sales and marketing for leisure, corporate, group and global travel markets. Prior to his appointment at Hyatt Regency Waikiki Beach Resort and Spa, Mr. Conching served as Regional Vice President of Sales and Marketing for the Hawaii region at Hilton Worldwide. Mr. Conching began his hotel sales career at the Sheraton Waikiki as Area Sales Manager in 1983, before joining Hilton Hawaiian Village in 1987 as Convention Sales Manager. Following a series of promotions at Hilton Hawaiian Village, Mr. Conching was appointed Area Director of Sales at Hilton Resorts Hawaii. It was there he climbed the ranks to Regional Vice President of Sales and Marketing for the Hawaii region and Select Resorts at Hilton Worldwide, where he oversaw sales and marketing for the former Turtle Bay Hilton, Kona Hilton, Hilton Hawaiian Village, Hilton Waikoloa Village, Grand Wailea, the Doubletree by Hilton Alana Waikiki properties in Hawaii, and also, the Hilton owned and managed resorts in San Diego, Phoenix and Palm Springs. In his spare time, Mr. Conching enjoys spending time with his wife Jamie, and his three adult daughters, who are also in the hospitality industry in Hawaii. He enjoys surfing, paddle surfing, and swimming. He loves spending time at the beach with friends, cooking and barbecuing.

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

Mr. Conching can be contacted at 844-278-9140 or jon.conching@hyatt.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.