Editorial Board   Guest Author

Mr. Kovensky

Mike Kovensky

Director of Sales & Marketing, InterContinental Miami

Mike Kovensky grew up on Long Island, NY, where the winters escorted him to Florida State University. Upon graduating with a degree in Hotel and Restaurant Management, he headed South.

Starting his career with Hilton Hotels in Atlanta, he began his journey in Hotel Sales.  After 5 plus years of learning the Group market, and how to communicate without a "New York" accent, he relocated to Long Beach, California. While in Long Beach, he enhanced his knowledge within the Transient segments. From California, he relocated back to NYC and further strengthened his knowledge in the Business Travel/Leisure segments and reconfirm his dislike for the cold Winters.  After two years in NYC, he relocated to Orlando getting back to working in Hotels in which the Group segment was the main audience. While in Orlando, he continued to work for Hilton, and then moving onto leadership opportunities within Wyndham and LXR.

After 17 years in Orlando, he explored a more balanced lifestyle in South Florida and assumed the role of Director of Sales & Marketing for the InterContinental Miami. Approaching 7 years at InterContinental, Mr. Kovensky has been able to lean on his varied experience over the years and contribute to a strong producing Sales team, while growing market share by more than 15% over the last 6 years.  

Mr. Kovensky currently resides in Delray Beach and treasures his Sirius radio for the long commute, in addition to his weekends spent with family, including 2 daughters, 5 grandchildren along with an unbelievably patient wife.

 


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

Mr. Kovensky can be contacted at 305-577-1000 or mike.kovensky@ihg.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.