Editorial Board   Guest Author

Ms. Castells

Magalí Castells

Senior Association, HVS London

Magalí Castells is a senior associate at the HVS London office, part of the company's team of more than 300 people located in over 50 offices throughout the world who specialise in all types of hospitality assets including hotels, restaurants, casinos, shared ownership lodging, mixed-use developments, and golf courses, as well as conventions, sports, and entertainment facilities.

HVS associates help investors, operators and developers with any aspect of financing, developing, owning, or operating a hospitality property as well as having divisions specialising in valuations and appraisals, management, executive search, interior design and brokerage and transactions.

Before joining HVS, Ms. Castells gained operational and real estate development experience in Barcelona, Spain. She speaks English, Spanish, Catalan and French and holds an MSc in Hospitality Business from Ecole Hotelière de Lausanne.

Prior to gaining her master's, Ms. Castells graduated with a bachelor's degree in Business Administration from ESADE Business School, Barcelona, with a focus on finance and real estate.

Ms. Castells has worked with HVS for more than two years, in which time she has advised on several hotel valuations and feasibility studies throughout different markets within Europe. She has worked on a number of specialist reports for HVS including the 2019 European Hotel Valuation Index, published in February 2019, which she co-wrote with HVS director Sophie Perret. The report can be downloaded at https://www.hvs.com/article/8460-2019-european-hotel-valuation-index.

Ms. Castells has also published articles on the tourism and hotel market in Budapest, the burgeoning serviced apartment sector in Europe, supply and demand trends in Barcelona and the 2017 European Hotel Transactions report.

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

Ms. Castells can be contacted at +44 02078787701 or mcastells@hvs.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.