Editorial Board   Guest Author

Mr. Charbonnet

Chris Charbonnet

Senior Vice President of Operations, Prism Hotels & Resorts

Chris Charbonnet is the Senior Vice President of Operations for Prism Hotels & Resorts, an award-winning full-service hotel management, investment, and advisory services company.

With a quarter century of hotel operations experience in different segments of the hospitality industry, Mr. Charbonnet brings an advanced skillset, an informed perspective, and a depth and diversity of industry expertise that makes him an invaluable asset and an integral member of Prism's executive committee.

Mr. Charbonnet began his hospitality career in management as a Sous Chef at Wyndham Hotel in Los Angeles, California in 1994. Over the course of the last 25 years, Mr. Charbonnet has successfully managed some of the most prominent hotel brands in the business, including familiar names like Hilton, Marriott, Starwood, IHG, Choice, Wyndham, and Carlson.

All told, he spent nearly 10 years with Wyndham International as a Sous Chef, Executive Chef, Food and Beverage Manager and Director, Director of Rooms, Sales Manager, AGM, and General Manager; 9 years with Aimbridge Hospitality as the General Manager, Corporate Director of Food & Beverage and Regional Director of Operations.

Prior to joining Prism, Mr. Charbonnet served for 4 years as the Regional VP of Operations for GF Management, where he was responsible for overseeing more than 60 hotel transitions.

Mr. Charbonnet graduated from The University of Johnson & Wales in Providence, Rhode Island with a degree in Culinary Arts, French Pastry Arts, a B.S. in Management and a B.S. in Marketing.

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

Mr. Charbonnet can be contacted at +1 214-987-9300 or chris.charbonnet@prismhotels.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.