Editorial Board   

Ms. Furbay

Susan Furbay

Vice President of Business Development, HVS

Susan Furbay is Vice President of Business Development for HVS, working with hotel investors, brokers, owners, operators, and other clients seeking HVS expertise in markets around the world. Ms. Furbat formerly served as Vice President of Acquisitions and Business Development at Sage Hospitality and as Director of North America Lending in GE Real Estate's Hospitality division, where she originated and closed hotel loans totaling nearly $500 million. Based in Washington, DC, Ms. Furbay joined HVS as Vice President of Business Development. In this role she is responsible of developing new business for all of the HVS offices and divisions throughout the world. Ms. Furbay brings over 14 years of expertise in hospitality investment through her experience as a broker, lender and manager at her most recent position as VP of Acquisitions and Business Development at Sage Hospitality. Prior to joining Sage, Ms. Furbay spent five years as Director of North America Lending in GE Real Estate's Hospitality division. During her tenure, she was instrumental in growing GE Real Estate's hospitality lending platform which included both CMBS and balance sheet lending. While she was at GE, Ms. Furbay originated and closed 18 hotel loan transactions totaling nearly half billion dollars in volume. Prior to GE, Ms. Furbay worked as a broker at Eastdil and Molinaro Koger where she was responsible for sourcing and marketing new listings for luxury, full-service and mid-market hotels to prospective investors. Ms. Furby is a graduate of Cornell University, School of Hotel Administration.

Please visit http://hvs.com for more information.

Ms. Furbay can be contacted at 516-248-8828 ext. 275 or sfurbay@hvs.com.

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.