Editorial Board   Guest Author

Mr. Solaro del Borgo

Gerardo Solaro del Borgo

Chief Executive Officer, Toscana Resort Castelfalfi

Gerardo Solaro del Borgo is Chief Executive Officer of Toscana Resort Castelfalfi. In this role, he is responsible for the management, business development and strategic direction of the 2,700 acre area owned by TUI AG, which includes the real estate, agricultural segments, two luxury hotels and a 27-hole golf course within a Medieval Borg.

As CEO, Mr. Solaro is in charge of the administrative performance of the Estate. He is also the spokesperson of TUI to the local Tuscan and Italian institutions and ambassador of Castelfalfi for TUI, world leader in tourism.

Before joining Toscana Resort Castelfalfi, Mr. Solaro worked in the finance sector, where he followed the Deutsche Bank and Societè Generale for the Euro-bond market from London. In 1995, he moved to Milan to serve as General Manager of Deutsche Bank real estate. He was also a pioneer of the made in Italy real estate funds, which saw the light in the early 2000s.

After this role, Mr. Solaro worked in a leadership position with Cordea Savills Investment Management where he was called by the banks to restore the leading hotel chain in Italy with 24 hotels Boscolo Group, which he guided as Chief Operating Officer from 2015 to 2017.

After Boscolo Group had been successfully restored and sold in 2017, Mr. Solaro joined StarHotel as Business Developer.

Gerardo Solaro del Borgo is a dedicated humanitarian serving as President of The Order of Malta's Italian Relief Corps, which includes more than 4,000 volunteers involved in a variety of philanthropic projects.

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

Mr. Solaro del Borgo can be contacted at +39 057-189-0163 or pr@castelfalfi.it

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.