Editorial Board   

Mr. Aurand

Douglas Aurand

President, Douglas Aurand & Associates

Douglas Aurand has had his own multimedia business for 10 years. He produces virtual tours in the two largest markets for Full 360x360 Interactive Images; real estate and hospitality. As digital and virtual tour photographer, Mr. Aurand has photographed thousands of homes for sale and created almost as many real estate virtual tours, posting them to websites such as Realtor.com and ColdwellBanker.com, among others. Drawing on his own experience as a Realtor, he provides added-value tools to his real estate customers that sell the homes they're marketing faster and help them generate more customers, both home buyers and home sellers. A running theme is "Not to keep their Virtual Tour a Secret." In the last five years Mr. Aurand has begun tapping his experience in property level hotel management to expand into the hospitality & tourism market. He shows his hotel customers how to get more value out of their web sites with multimedia like virtual tours and streaming video. His website, VirtualAlbuquerque.com, is not just a multimedia tour of his home town, but also a demonstration tool showing different ways to use Virtual Tours and its a showcase for unique products like his virtual golf course tours and virtual ski area tours. Mr. Aurand has produced virtual tours for Sheraton, Hilton, Marriott, Radisson, Wyndham, Residence Inn and several independent hotels along with various B&Bs.

Mr. Aurand can be contacted at (505) 857-2265 or DAurandAssoc@aol.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.