Editorial Board   Guest Author

Mr. Doyle

Michael Doyle

Managing Director and Executive VP, CHMWarnick

Michael Doyle, CHA is a Managing Director and Executive Vice President of CHMWarnick, the leading hotel asset management and owner advisory services firm in the US. Doyle brings more than 30 years' experience in operating, developing and asset managing first-class hotels and resorts, and golf properties. He leads a team of senior asset managers in the oversight of a client portfolio of over 60 hotels, 27,000 guestrooms and $15 billion in client investments. In this capacity, he is responsible for introducing best practices reporting standards, conducting property operational reviews, identifying opportunities to create value through revenue enhancement and cost containment, and fostering positive working relationships with the property management teams to collaboratively work to implement initiatives in support of owner investment goals. Doyle plays an active role in interviewing and approving property executive committee members, and is involved in the ongoing oversight of property operations, including the annual review and approval of operating budgets, market and operating plans and capital expenditure programs. Recognized for his expertise and demonstrated track record in operations, including prior experience as a General Manager at some of the world's finest hotels, Doyle holds a designation as a Certified Hotel Administrator. He has a BS in Hotel Management from Cornell University's School of Hotel Administration. For more information about Doyle and CHMWarnick, follow us on LinkedInatwww.linkedin.com/company/chmwarnick and Twitter @CHMWarnick.

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

Mr. Doyle can be contacted at 978-522-7000 or mdoyle@chmwarnick.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.