Editorial Board   Guest Author

Ms. Obstler

Nancy Obstler

General Manager, Embassy Suites by Hilton Charlotte Concord Golf Resort & Spa

Nancy Obstler serves as a hotel general manager for Alpharetta, Georgia-based Atrium Hospitality, which is ranked one of the nation's largest hotel owners and operators. Since 2015, she has been in her current role as general manager of the Embassy Suites by Hilton Charlotte Concord Golf Resort & Spa in Concord, North Carolina.

The 2018 TripAdvisor® Certificate of Excellence designated property is particularly special to Ms. Obstler, as she was part of the 2006 pre-opening and 2007 opening teams. She served as director of sales for many years at the 308-suite property, during which time the hotel received several performance-based honors. Under Ms. Obstler's direction, the hotel has been recognized with the Embassy Suites by Hilton Brand's Make a Difference Award more than once and with the Brand's Sales Team of the Year Award on multiple occasions. The area Chamber of Commerce has acknowledged the property with several awards for community service.

Early in her career, Ms. Obstler was a pastry chef but got a taste for operations, which she feels is her true calling. Before serving in general manager roles, she gained experience as director of food and beverage and director of sales for Southeast and Northeast hospitality assignments. Her impressive 28-year career also includes her role as general manager of the 275-room/suite Renaissance Charlotte Suites Hotel in North Carolina.

With a blended background in food and beverage, sales and operations, Ms. Obstler drives home a focus on exceptional guest service. She works to create a balanced workplace environment to provide for happy and healthy associates.


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

Ms. Obstler can be contacted at +1 704-455-8200 or nancy.obstler@atriumhospitality.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.