Editorial Board   Guest Author

Mr. Trabulsi

Larry Trabulsi

Senior Vice President, CHMWarnick

Larry Trabulsi, is a Senior Vice President of CHMWarnick, the leading hotel asset management and owner advisory services firm in the U.S. Mr. Trabulsi brings 20 years of hospitality operations, advisory and asset management experience to CHMWarnick. He is a senior member of a team of asset managers, who oversee a client portfolio of over 65 hotels, 27,000 guestrooms and $15 billion in client investments. Mr. Trabulsi has extensive capital planning and renovation oversight experience and has been involved in single renovation projects of over $30 million. Mr. Trabulsi also has experience asset managing a wide range of property types, brands and markets, bringing collective expertise and time tested best practices to the assets he oversees. He has a proven track record in collaborating with property management teams to identify opportunities for revenue enhancement, cost containment and risk mitigation and is regarded within the industry as a thought leader in asset management. He holds a Bachelor of Science in Finance/Investments and a Master's in Business Administration from Babson College. He is currently a Board Member of the Hospitality Asset Manager Association (HAMA).

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

Mr. Trabulsi can be contacted at 978-522-7000 or ltrabulsi@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.