Editorial Board   Guest Author

Mr. Bharucha

Jaavid Bharucha

Corporate Director of Revenue Management, Arbor Lodging Management

Jaavid Bharucha is the Corporate Director of Revenue Management for Arbor Lodging Management, a performance-focused and innovative hotel investment and management company based in Chicago. In this role with Arbor Lodging Management, Mr. Bharucha develops and executes revenue strategies for Arbor Lodging Management. With a management portfolio of 15 hotels with 1,759 guest rooms, Arbor Lodging Management provides a fresh, thoughtful, and curated approach to hospitality services that are metrics driven, value proven, and progressive to guests, associates, and owners. Through his career of over 12 years in the industry with revenue management experience, Mr. Bharucha brings insight from his time at Radisson Lexington and Hotel Pennsylvania in New York and The Bricton Group and TPG Hospitality in the Chicagoland area to his current role at Arbor Lodging Management. Throughout each role held, Mr. Bharucha worked directly with on-property general managers and vice presidents or sales & marketing to generate forecasts, monitor the comp set, check for movement and rate variance, and assist in development of sales plan across the board. Mr. Bharucha has been with Arbor Lodging Management for over a year, working with the team through the recent transition from NVN to Arbor Lodging Management. Mr. Bharucha brings professional know-how and tangible results hi optimizing revenues by developing revenue maximization ideas and strategies, offering services to attractions in the area, and promoting the properties through various distribution channels. Prior to his time in the hotel space, Mr. Bharucha held a market manager position at Priceline Inc. in Chicago. Mr. Bharucha earned his Bachelor of Science in Business Administration in Travel and Hospitality Management from Hawaii Pacific University.

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

Mr. Bharucha can be contacted at 312-854-0540 or jbharucha@arborlodging.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.