Editorial Board   Guest Author

Mr. Engel

Tom Engel

Principal, T.R. ENGEL Group

Hospitality industry leader with 30+ years of expertise, Tom Engel is credited with being instrumental in creating three (3) global lodging brands—Embassy Suites Hotels, Crowne Plaza Hotels and Resorts, and Hawthorn Suites by Wyndham. Mr. Engel is president and founder of the T.R. ENGEL Group, LLC (TRE), a Boston-based hospitality advisor and operational asset management firm operating on a global basis. TRE's core business discipline revolves around advising institutional investors—pension funds, real estate investment managers, and high net worth family offices—investing in hotel assets in the U.S., Europe, and the Middle East. TRE typically then oversees the entirety of the investment in the role of hotel asset manager working on behalf of the investor.

Previously Mr. Engel was Executive Vice President, Equitable/AXA Real Estate Investment Management Inc., where he created, then ran its worldwide lodging and leisure investment management group. Mr. Engel's group was a full-service hospitality resource, providing both hotel debt and equity investments, conducting project management and through its asset management team was responsible for the oversight of a $2 billion portfolio of 62 hotels and resorts. Previously, Mr. Engel was a Group Brand Manager at Unilever, Inc. and Director of Marketing, at Revlon, Inc.

Mr. Engel has extensive experience with creation of hotel brands, operations planning, and creation of brand standards and procedures with luxury, upscale and extended?stay hotels. Mr. Engel is a director of publicly-held The Procaccianti Hotel REIT. He is an adjunct professor at Boston University and Chairman, Boston University School of Hospitality Management's Advisory Board. Graduate of the Northwestern University, University of St. Thomas. Veteran, United States Marine Corps, VMA-131 Air Wing.


Please visit https://www.trengelgroup.com for more information.

Mr. Engel can be contacted at +1 617-451-1701 or thomasengel@trengelgroup.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.