Editorial Board   Guest Author

Mr. Green

Chris Green

Chief Commercial Officer, Chesapeake Hospitality

Chris Green brings more than a quarter century of successful hospitality operations experience to Chesapeake Hospitality's corporate team, including nearly a decade in the field at various Chesapeake-managed properties.

Chesapeake Hospitality provides institutional and individual hotel investors and owners of full-service hotels with result driven management expertise. A niche hotel management hotel company, Chesapeake has a laser focus on managing upper midscale, upscale and upper upscale hotels across the U.S.

As chief commercial officer, Mr. Green is responsible for all field operations of the Chesapeake managed estate, a portfolio of properties that continues to evolve to reflect the contours of a changing marketplace.

Under Mr. Green's leadership, Chesapeake has successfully demonstrated a proven ability to deliver industry-leading financial results across a wide range of markets and hospitality concepts. Mr. Green understands how to balance a property's long-term strategic vision with the practical immediacy of day-to-day operational demands, and he takes a leading role in actively managing, improving and protecting every asset.

Prior to joining the Chesapeake, Mr. Green held a variety of key operational positions with three national hospitality chains. He has a strong F&B background, including supervising more than 40 restaurants with RMS Restaurants, S&A Restaurant Corporation and Brinker International.

Mr. Green attended Florida State College at Jacksonville with a concentration in management. He holds the Certified Hotel Administrator designation from the American Hotel and Lodging Association (AHLA) and has served as president and board member for various CVB, Tourism development, and Hotel & Motel associations in the markets in which he has worked.

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

Mr. Green can be contacted at +1 301-474-3307 or cgreen@chesapeakehospitality.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.