Editorial Board   

Mr. Boyken

Donald R. Boyken

Chief Executive Officer , DRB Consulting, LLC

Donald R. Boyken has been active in the construction industry since 1970. His experience includes development and management of Hotel, Casinos and Resort projects in the United States, the Caribbean, Latin America, and the United Kingdom. Based in Atlanta Mr. Boyken provides consulting services both nationally and internationally. Mr. Boyken's experience also includes major healthcare programs, university and college facilities, office and commercial buildings, transportation systems and infrastructure projects. Prior to starting his current company, Mr. Boyken was Chairman and CEO of Boyken International for over 30 years, building the practice to the 34th largest program management firm in the United States before selling the firm in 2009. The firm's hospitality industry focus enabled Mr. Boyken to be part of development teams for some of the world's largest and highest profile Resort projects completed over the last two decades. Mr. Boyken has been instrumental in working with clients who have critical project problems, not only finding solutions, but also helping owners with the implementation of these solutions. His consulting work as a CEO Coach, Business Development Consultant, and Turn-around Specialist uniquely qualifies him, to advise clients with business issues or projects with foreseeable problematic issues, and to resolve the conflicts before they become a hindrance to the company. Mr. Boyken has also provided expert witness testimony regarding project costs, defective construction, project means and methods, and costs for foreclosed or bankrupt properties in cases involving airports, apartments, office buildings and sports arenas. He is also recognized for his work as an Arbitrator and Mediator for construction disputes. Prior to starting Boyken International, Mr. Boyken was part of the project management team for Atlanta Hartsfield International Airport leading the Project Administration team including the schedule and estimating services. Mr. Boyken was also with Blount Brothers Corporation, an international construction company, as an estimator and scheduler. He has been recognized with the distinction of Fellow by the Royal Institution of Charter Surveyors and the Association for the Advancement of Cost Engineering. Mr. Boyken is a firm believer in returning to the community his expertise and time. He is currently on the Advisory Board for the School of Construction at Virginia Tech. and the Chamber Board for the City of Dunwoody. His past Board experience includes the Advisory Board for the City of Atlanta Chamber of Commerce and the Board of Trustees for a private school in North Georgia, several national professional associations, and local civic associations. He recently completed a term as a Planning Commissioner for the City of Sandy Springs, Georgia.

Mr. Boyken can be contacted at 678-296-3492 or dboyken@consultdrb.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.