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 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.