Editorial Board   Guest Author

Mr. Isvan

Omer Isvan

Founder & President, Servotel

Omer Isvan is the founder and president of Servotel, celebrating over 30 years of evolution into a global Hotel & Resort consulting boutique. Servotel is now widely recognized as the leading advisor in the investment and development of hotels, resorts, wellness facilities and integrated residential and mixed-use lifestyle developments worldwide.

Backed up with industry-leading specialists based in London and Istanbul, Mr. Isvan's experience spans over 43 countries and numerous projects advising investors in every step of investment and development from green-field concepting stage through to asset management of hotels, resorts, destination wellness and lifestyle communities, most involving the selection of and cooperation with global hospitality and spa operators and brands.  

Mr. Isvan's unique approach and vision for development advisory field, strong passion for a fully coherent holistic R&D and expertise base that plugs-in to the investor and that maintains the link between the vision, physical and operational concept and the financial feasibility, led to Servotel's fully integrated multi-discipline structure. This structure includes specialists in concept and creative elements, legal, economic, financial, market research & marketing, design & engineering to complement and cohere the investor, its architects, designers, specialist consultants and operators throughout the development and pre-opening process.

A graduate of University of Surrey, England, Mr. Isvan is a Fellow of Institute of Hospitality; member of the board of the Global Wellness Institute, Advisory Board member of the International Hotel Investment Forum and the Global Wellness Summit and member of Institute of Directors and British Institute of Management. Mr. Isvan is also reported to have introduced the term 'boutique hotel' into the industry and is one of few industry leaders to have made the cover of Business Week. Alongside his career, Mr. Isvan contributes to the industry by delivering keynote lectures on hospitality development at conferences and leading universities and corporate MBA's globally.  

Please visit http://www.servotel.net for more information.

Mr. Isvan can be contacted at +44 02071291251 or omer@servotel.net

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.