Editorial Board   Guest Author

Mr. Starkus

Chris Starkus

Executive Chef - Urban Farmer Denver, Sage Restaurant Group

Chris Starkus grew up in Santa Clarita, California, enjoying from-scratch family meals made with local produce (and love) by his Italian grandmother and great-grandmother. He jumped into the kitchen at 15 and worked his way up from dishwasher to expeditor.

As Executive Chef of Urban Farmer in Denver, Chef Starkus curates a locally focused, sustainably sourced steakhouse menu influenced by the bounty of Colorado. Chef Starkus highlights his seasonally-driven menu with nose-to-tail cuts of naturally-raised meat, executed with finely honed French techniques.

Overseeing the whole animal butchery in-house, charcuterie program, and more, he also enjoys tending to the restaurant's rooftop apiary and patio garden. Chef Starkus unites ingredients grown on-site with those harvested from closely regarded purveyors to offer preparations with bold, straightforward flavors.

Chef Starkus has achieved numerous local awards, including Best New Restaurant 2018 (303 Magazine) and Best Eco-Friendly Restaurants in America (opentable.com, April 2019). Colorado Biz Magazine named him one of 2019's Most Influential Young Professionals (Top 25 Under 40).

For Chef Starkus, sustainability is success and has developed programs for comprehensive recycling and composting and is tracking to be at zero waste. He started the rooftop apiary at the Oxford Hotel and with his wife of 15 years runs Lost Creek Micro farm in Lakewood, Colorado. He also has contributed essays and appearances on sustainable culinary lifestyle to 303 Magazine, Diningout.com, themoderneater.com, 5280 Magazine, Heritage Radio and Slow Food Nations.

Chef Starkus truly lives the modern sustainable lifestyle through his work bringing his whole community to the culture of transparency, eco-conscious eating and urban farming. Like his culinary style, the chef's approach to management favors authenticity and transparency.

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

Mr. Starkus can be contacted at +1 303-262-6076 or chris.starkus@sagerestaurantgroup.com

Coming up in October 2019...

Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.