Editorial Board   Guest Author

Ms. Leffet

Chelsey Leffet

Director, HVS

Chelsey Leffet is Director and leader of the Washington, D.C. Consulting and Valuation office. HVS Consulting & Valuation has over 40 office nationwide. Ms. Leffet has appraised hundreds of hotels in the Mid-Atlantic region, including Washington, D.C. and in major Beltway markets.

Before joining HVS in Wilmington, Delaware in 2012,  Ms. Leffet served in guest services, operations, and hospitality roles at ARAMARK Higher Education; Lighthouse Resort Services in Corolla, North Carolina; the Columbus Inn in Wilmington, Delaware; and the Bellmoor Inn and Spa in Rehoboth Beach, Delaware.

Ms. Leffet graduated magna cum laude with a BS in Hospitality Management, minoring in Business Administration, and earned a Master's in Business Administration, from East Carolina University. Having gained operational and front-line experience, She desired to switch to the investment and financial side of the hospitality industry following her educational career.

Ms. Leffet completed over 400 hours of educational coursework and 3,000+ experience hours to become a certified general appraiser in 2015. She now holds licenses in the District, Maryland, Virginia, and West Virginia. During her time at HVS, she has published articles on the dynamics of the most prominent Mid-Atlantic hotel markets, including Washington, D.C., Baltimore, Philadelphia, Annapolis, and Wilmington.

Ms. Leffet is immersed in the lodging and real estate industry in Washington DC, participating annually in the Bisnow Lodging Investment Summit (BLIS East), as well as attending other local real estate group gatherings, as well as her involvement in panel discussions related to career development and hotel branding. She helps lead and organize a number of networking and educational events for the Washington D.C. Hospitality Real Estate Society (The HRES).

Please visit https://hvs.com/ for more information.

Ms. Leffet can be contacted at +1 (302) 740-2772 or cleffet@hvs.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.