Editorial Board   Guest Author

Mr. Tall

Michael Tall

President & Chief Operating Officer, Charlestowne Hotels

Michael Tall joined Charlestowne Hotels in 2004 to provide guidance in marketing, e-commerce and revenue management initiatives. Since becoming co-owner of the company in 2008, he has made it a priority to recruit and hire the industry's top talent and to expand the company's client base. Under his leadership, Charlestowne Hotels' portfolio has doubled in size twice, with many hotels under the brand's umbrella receiving prestigious industry accolades including Travel + Leisure's Number 2 Hotel on the “Top 100 Hotels In the World” list and Number 1 and Number 15 on the Top 15 Hotels “Best City Hotels In the Continental United States” list, Conde Nast Traveler's “Gold List” and “Top 100 Hotels in the World,” TripAdvisor's Number 1 and Number 2 Luxury Hotel in the United States list, Smith Travel Research's “Best Performing Hotel in the US,” as well as other national media and travel industry honors. Previously, Mr. Tall worked for Rock Resorts (a subsidiary of Vail Resorts) as a corporate analyst as well as the director of revenue for the former Ritz Carlton Rancho Mirage. He has also worked with companies such as The Savoy Group, Kiawah Island Resorts, and Xerox. Mr. Tall has a Bachelor of Science degree in Marketing from the University of North Carolina at Wilmington and received his Master's Degree in Hotel Management from Cornell University School of Hotel Administration. Mr. Tall sits on the Board of Governors and serves as Travel Council Chair for the Charleston Visitor's Bureau. He has been a guest lecturer at several universities and a speaker and panelist at many hotel industry events including The Hunter Investment Conference, various BLLA conferences, The Lodging Conference, The STR Data Conference, and more.

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

Mr. Tall can be contacted at 843-972-1400 or info@charlestownehotels.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.