Editorial Board   Guest Author

Mr. Greger

Ken Greger

Partner, Ward Howell International

Based in Portland, OR, Ken Greger is a Partner  with Ward Howell International.  With a broad focus that includes hotels & resorts, restaurants, casinos and integrated resorts, cruise lines and travel technology, Mr. Greger focuses on finding the right leadership to help clients achieve strategic outcomes.  Clients range from tech startups, hotels and resorts, to major brands and Fortune 500 organizations.  Mr. Greger has spoken multiple times at The Lodging Conference, ALIS, The Global Spa & Wellness Summit and to numerous other audiences. A frequent author, Mr. Greger's articles have appeared in The Cornell H. R. A. Quarterly, Hotel & Motel Management, Hotel News Now and other leading industry news media, including Huffington Post.  

Mr. Greger is on the ALIS Planning Committee and is also on the Board of the HSMAI Foundation.  A Certified Public Accountant, Mr. Greger began his career with Deloitte & Touche and from there entered the world of executive search and consulting. He later joined KPMG's global search practice in Los Angeles, where he was also a member of the firm's Entertainment Industry Practice Group. After six years with KPMG, Mr. Greger was recruited to lead executive search in the Western Region for Laventhol & Horwath, a position he left after four years to launch Greger/Peterson Associates, Inc., a highly regarded executive search firm specializing in Hospitality & Leisure. More than 20 years later, the firm merged with a boutique executive search and advisory firm also focused on hospitality.

 In December 2018, Mr. Greger joined Ward Howell International as a Partner with this growing global firm that currently has 27 offices throughout the world.

 

Please visit http://www.wardhowell-usa.com for more information.

Mr. Greger can be contacted at 503-655-4100 or ken.greger@wardhowell-usa.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.