Editorial Board   Guest Author

Mr. Baldassari

Robert Baldassari

General Manager, The Lodge at Woodloch

Robert Baldassari is a tenured hospitality professional with over 28 years in the service industry. While Mr. Baldassari's extended family was in hospitality (one might say it runs in the blood), he naturally was drawn to the excitement of something new each day.

Mr. Baldassari began his career on the high seas. As a cruise employee, he was able to explore the world and learn the ins and outs of providing exceptional service.  As his career expanded, so did his expertise in sales, marketing and hotel management, at both large brand and independent properties. Mr. Baldassari is known by his team to be a big presence (standing at over 6'6") with an even bigger heart. He genuinely cares about each of his team members and values his personal relationships.

One of Mr. Baldassari's passions is to mentor young upcoming hospitality students. He has been a guest speaker and presenter at The Cornell University School of Hotel Administration and the Hotel, Restaurant, and Tourism School at East Stroudsburg University.  He has also mentored students while President of The Hospitality Sales and Marketing Association International Northeast PA Chapter.

Mr. Baldassari joined the team at The Lodge at Woodloch as General Manager in 2013 after spending time at Skytop Lodge among other major resorts in northeast Pennsylvania.

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

Mr. Baldassari can be contacted at +1 800-966-3562 or rbaldassari@thelodgeatwoodloch.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.