Editorial Board   Guest Author

Mr. Bolf

Brian Bolf

VP of Revenue and Profit Optimization, Kokua Hospitality

As vice president of revenue and profit optimization, Brian Bolf is responsible for revenue management and e-Commerce at Kokua Hospitality. Mr. Bolf is a collaborative, trusted leader who is valued for his holistic and transparent approach to assisting properties reach their optimal performance levels. He works closely with the hotel executive teams, asset management groups, and owners to properly align customized efforts to reach a unified goal at each property. Through his twenty-five plus years of experience in the industry across a multitude of independent and branded hotels, he has specialized in process improvement and utilizing data analytics to creatively develop profit opportunities for the portfolio. Leading the charge of Kokua's recently developed revenue management platform, Mr. Bolf is focused on maintaining a true advantage above the competition. He employs a strategic approach to understanding market trends and customer behavior that is both progressive and insightful. Before joining Kokua Hospitality in 2007, Mr. Bolf worked with numerous hotel brands that included Hard Rock Hotels, Omni Hotels, Hilton Hotels Worldwide, and Preferred Hotels & Resorts. Prior to turning his focus to hotel revenue management, Mr. Bolf worked at Solo Cup Company as a senior global accountant, responsible for the financial reporting of six foreign entities, totaling to two billion in annual revenues. Mr. Bolf graduated from Loyola University Chicago with a bachelor of science degree in psychology and finance and holds an A.A.S. degree in marketing.

Please visit http://www.kokuahospitality.com for more information.

Mr. Bolf can be contacted at 312-644-4800 or brian.bolf@kokuahospitality.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.