Editorial Board   Guest Author

Mr. Bocherer

Joe Bocherer

Chief Commercial Officer, Georgia World Congress Center Authority (GWCCA)

Joe  Bocherer, an experienced and proven leader within the convention, hospitality and tourism industries, serves as the Chief Commercial Officer for the Georgia World Congress Center Authority (GWCCA) located in the heart of downtown Atlanta. The GWCCA campus, which includes the 3.9 million- square-foot Georgia World Congress Center, the 21- acre Centennial Olympic Park, the College Football Hall of Fame, the Junior Achievement Discovery Center and state-of-the-art Mercedes-Benz Stadium, is the No. 1 convention, sports and entertainment destination in the world. Additionally the GWCCA manages operations of the Savannah International Trade & Convention center.

As the GWCCA's Chief Commercial Officer, Mr. Bocherer presides over Sales, Event and Guest Services, Business Development, Customer Analytics, Revenue Management, and all products and contracted service agreements.

Before taking on this role Mr. Bocherer recently served as Head of Sales and Marketing for InterContinental Hotels Group's (IHG) U.S. franchise division; he has 20 years of convention and visitors bureau and hotel sales experience with extensive knowledge of group and transient-driven business. He has also served as Vice President of Sales for Experience Columbus (Ohio), Corporate Director of Sales and Marketing for White Lodging, and has held several key positions with Hyatt Hotels including Hyatt Regency Atlanta and Regional Vice President of Sales over the Southeast select service division.

Mr. Bocherer earned a Bachelor of Science in Hotel, Restaurant and Institutional Management from The Pennsylvania State University. He likes to spend time at the lake, golfing, mountain biking, playing basketball, snow skiing and watching his kids compete in various sports.

Please visit http://www.gwcca.org for more information.

Mr. Bocherer can be contacted at 404-223-4011 or jbocherer@gwcca.org

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.