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 October 2020...

Revenue Management: Maximizing Profit

Hotel Revenue Management continues to evolve at a blistering pace. Driven by technological innovation and new distribution channels, there are some dynamic opportunities for expansion in this fast-growing field. The technology is primarily designed to help revenue managers further refine their operations and pricing models to maximize hotel profit. For example, hotels can't be all things to all people, so a key strategy is to precisely identify their target audience. By employing geo-targeting techniques and analyzing behavior such as previous bookings, on-property purchases and online shopping practices, there is an increased capability to define guest demographics. By segmenting customers in more specific ways, hotels are able to create more personalized experiences which, in turn, allow managers to optimize their room rates. It is also an effective way to fulfill the unique needs and preferences of the individual. Another methodology is to consistently monitor the competition's pricing strategies. There are software tools that analyze a competitor's current rates, and then allow a hotel to make its own pricing adjustments. It is also a useful means to conduct forecasting models. Other technologies that are being integrated into a revenue manager's toolkit include Artificial Intelligence in the form of automated algorithms, and Voice Recognition (VR) for data inquiries, rate changes, and booking behavior. Predictive and analytic software programs are also being leveraged to provide more forward-looking data, instead of the usual reliance on historical performance. These metrics allow managers to be more proactive - rather than reactive - with their revenue strategy. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.