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 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.