Editorial Board   Guest Author

Mr. Foley

Tim Foley

Vice President of Operations, Spire Hospitality

Tim Foley, an industry veteran with more than 32 years of experience, serves as Spire Hospitality Vice President of Operations. Mr. Foley brings a wealth of experience and proven results in Resort Operations, Brand Repositioning, Asset Management and Food & Beverage Operations. Spire Hospitality, based in Chicago, Ill., is a third-party operator of 6,293 room keys and nearly 400,000 square feet of meeting space in hotels including unique independents and across celebrated brands such as Hilton Hotels & Resorts, (IHG) InterContinental Hotels Group and (MAR) Marriott International. Spire Hospitality offers expertise in all facets of hospitality management and is committed to preserving, protecting and enhancing the value of hotel real estate.

Prior to joining Spire, Mr. Foley held the position of Vice President of Asset Management with Tiburon Capital, where he had oversight responsibilities of a number of large destination resorts.  In addition to this role, Mr. Foley has held numerous general manager and executive committee positions with Interstate Hotels, Wyndham Hotels, Meristar Hotels and Registry Hotels. These properties represented Independent Brands, Major Brands and Conference Centers.

Mr. Foley attended Illinois State University, where he majored in Sociology and minored in Industrial Psychology.

Spire Hospitality, one of the nation's leading and most respected hotel management companies, identifies and implements green initiatives across its nearly two-dozen managed properties, aiding in the reduction of the environmental impact of the industry, serving as good stewards for the earth's resources and the communities where each hotel calls home and forecasting how integrating simple, sustainable practices can positively impact the bottom line.

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

Mr. Foley can be contacted at 847-498-6650 or tfoley@spirehotels.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.