Editorial Board   Guest Author

Mr. Anderson

Calvin Anderson

Senior Vice President & Chief of Revenue Optimization, RLH Corporation

Calvin Anderson currently serves as the Senior Vice President and Chief of Revenue Optimization for RLH Corporation overseeing customer acquisition through revenue strategy, performance media, data management platforms, field marketing and strategic leadership over global sales. Prior to RLH Corporation, Mr. Anderson served as Vice President and founder of the Managed Services division at Duetto, a leading revenue management software company based out of San Francisco. Mr. Anderson was a founder of Duetto's Managed Services (consulting) branch delivering a 7% operating income in the founding year with progressive growth into 2017.

Mr. Anderson also held senior revenue leadership roles in New York City as Director of Revenue for the New York Hilton Midtown, NYC's largest hotel and Director of Revenue for the Lexington Hotel, Autograph Collection with Highgate Hotels. In recent years, Mr. Anderson taught Distribution & Channel Management at the under undergraduate level and New Media & Distribution at the graduate-level for the NYU Tisch Center for Hospitality and Tourism, was a recipient of the NYC Revenue Management Professional of the Year, served on HSMAI's national Revenue Management Advisory Board and served as co-chair and chair of the HSMAI Revenue Optimization Conference.

Additionally, Mr. Anderson is co-authoring a textbook in partnership with Boston University and Pearson publishing company titled: Hospitality Revenue Management. In 2018, Mr. Anderson was named 'Hotels 20 Next-Gen Hospitality Leaders' by Hotels Mag sponsored by the Wall Street Journal.

Mr. Anderson graduated from the University of Kansas City Missouri in 2010 with a Bachelors of Arts. Mr. Anderson currently resides in Denver, Colorado.


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

Mr. Anderson can be contacted at 800-733-5466 or calvin.anderson@rlhco.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.