Editorial Board   Guest Author

Mr. Minett

Dean Minett

Founder/Director, Minett Consulting

Dean Minett has been a part of the Australian hotel landscape for nearly 40 years when he first started as a teenager at Melbourne's prestigious Southern Cross Hotel.

After a rapid rise in the hotel Mr. Minett became the youngest ever GM of a five star hotel in Australia, opening the Southern Cross Sydney. Since that time Mr. Minett has managed, led or consulted to hotels, restaurants, resorts and casinos throughout Australia including many years as Country General Manager, Australia, for the world's largest owner/operator of serviced apartments.

Mr. Minett's experience gives him an unparalleled perspective in the industry, with a range and depth not seen elsewhere. Since 2012, this experience has been utilized by owners, developers, managers and investors who have all drawn on his expertise to develop, manage or improve their properties, whether hotels, casinos, resorts, or serviced apartments. Mr. Minett now supports clients at every stage of hotel development, from site assessment and property design through to operator selection and ongoing asset management.

Mr. Minett is a graduate of the Australian Institute of Company Directors and in addition to his commercial work has served on numerous boards and committees including William Angliss Institute, Victoria University, Australian Hotels Association and the Hotel Motel and Accommodation Association. Mr. Minett has judged for both state and national awards and was recognized as a Legend of Tourism by Tourism Training Australia. He is the co-author of two best-selling industry texts and is a regular blogger/author and a proud husband, father and grandfather.

 


Please visit http://www.minettconsulting.com.au for more information.

Mr. Minett can be contacted at 614-030-52090 or dean@minettconsulting.com.au

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.