Editorial Board   Guest Author

Mr. Markarians

Michael Markarians

President, Tee Hospitality

Michael Markarians is the founder of Tee Hospitality and serves as the company's President. He is responsible for the day-to-day operations and works diligently with industry leaders to increase the effectiveness of Tee Hospitality in the marketplace. Tee Hospitality specializes in sales and marketing representation services for hotels, resorts, and destinations worldwide and focuses on marketing consulting, revenue management consulting, repositioning, and complete hospitality management. Having worked on site at properties and also out in the field selling to travel professionals and MICE planners, Mr. Markarians possesses a great perspective for both the agent or planner and the property in terms of being able to see the goals for each side and ensuring all parties prosper.

Prior to founding Tee Hospitality, Mr. Markarians spent 22 years selling and managing various independent hotel properties. Most recent experience includes being Regional Director of Sales at Aston Hotels and Resorts. He also served as Vice President of Group Sales at Luxe Hotels and LE Hotels and has also been Director of National Sales for Pacific Palms Conference Resort. He began his career in 1992 at MGM Grand Las Vegas and Hyatt Hotels and Resorts where he gained invaluable experience in hotel operations.

Mr. Markarians's key to success has been his diversified knowledge of various market segments as well as the relationships he has developed over the years. Tee Hospitality features inspirational and extraordinary properties and destinations, which ultimately create a unique place for corporate meetings, special gatherings, a sanctuary, romantic getaways, executive retreats, or simply a place to unwind.


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

Mr. Markarians can be contacted at 310-694-4199 or info@teehospitality.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.