Editorial Board   Guest Author

Ms. Ackerman

Carol Ackerman

Founder, The Ackerman Group

Carol Ackerman enjoys working with a wide variety of clients in the areas of real estate design and development both in the US and Mexico. She explores the world from both the visual and verbal aspects of storytelling. She has art-directed and written for video and print publications, including hotel, retail and resort collateral. Her public relations and master planning design experience led to the co-founding of Resort Golf Media, which published “Desert Dreams, Desert Romance: The History of the Royal Palms Resort and Spa”, now in its third printing. Ms. Ackerman has fulfilled communications, design, entitlement and real estate development assignments for Walt Disney, Starwood Hotels, GMA International, Hacienda de los Santos, the Los Angeles Times, Nicklaus Design, and Arnold Palmer's Restaurant. As an officer in an international master planning firm, she works on design/development teams for a wide array of projects with an element of hospitality involved: wellness facilities including spas; golf club houses, boutique hotels and resort complexes; marinas, theme parks, sports complexes and mixed use venues which include destination retail, residential and recreational amenities. Notable event productions have included the St. Regis Hotel NYC, Azimut & Benetti Group, Italian Wine Merchants, KSL Resorts, Ritz-Carlton, Golf Living Magazine, and the Pebble Beach Company. Ms. Ackerman resides in Phoenix, AZ and travels as often as possible visiting family throughout the US and to Mexico, where she is engaged in a large resort community development on the Cabo peninsula.

Ms. Ackerman can be contacted at 602-684-6800 or carol@theackermangroup.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.