Editorial Board   Guest Author

Mr. Berwald

Patrick Berwald

Vice President of F&B, Benchmark Global Hospitality

Patrick Berwald, Vice President of F&B for Benchmark Global Hospitality, currently oversees all aspects of food and beverage strategy and direction for 80 diverse international properties.

With over 20 years of food and beverage experience, Mr. Berwald has held key roles with leading hotels and brands among a number of  diverse operating models.  Mr. Berwald received formal culinary training at the world-renowned, Le Cordon Bleu in Paris, France.  He then attained his BS in Hospitality Administration from the University of Nevada, Las Vegas.  Since then, Mr. Berwald has furthered his education with Cornell University's School of Hotel Administration focusing on Hospitality Finance and Marketing.  While in Las Vegas, Mr. Berwald opened the Paris Hotel & Casino as well as worked with MGM Resorts International and Caesar's Entertainment.  Mr. Berwald then went on to collaborate with such brands as Thompson, Hilton and InterContinental to include the iconic Hollywood Roosevelt and InterContinental North American flagship  as well as  the historic Willard in Washington, DC.  Recently Mr. Berwald held the role of Corporate Director of Food and Beverage for the New York based luxury brand, Loews Hotels.  Mr. Berwald was responsible for overall strategy, financial performance, operating efficiencies, capital projects and concept development. 

Mr. Berwald maintains credentials with the American Hotel & Restaurant Association (CFBE) and the National Restaurant Association (FMP).  In addition, he is an active member of the F&B committee of the American Hotel and Lodging Association. 


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

Mr. Berwald can be contacted at 281-364-3204 or pberwald@benchmarkglobal.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.