Editorial Board   

Mr. Cheatham

Michael J. Cheatham

Director of Sales Recruitment, Hyatt Hotels Corporation

Michael J. Cheatham is the director of sales recruitment for Hyatt Hotels Corporation and President of Inspired Solutions and Associates. In his position with Hyatt, Cheatham's responsibilities include recruiting candidates for management positions in sales, catering and convention services, developing directors and senior level managers, assisting in the training of entry level and junior managers and those areas with regards to employee satisfaction, retention, motivation and recognition. He also is a member of Hyatt's Diversity Council and reports directly to Fred Shea vice president of sales for Hyatt Hotels Corporation. Cheatham's prior hospitality experience includes sales positions with Marriott Hotels in Colorado, Florida, Pennsylvania, Virginia and the corporate offices in Maryland. He joined Hyatt in 1994 and held the positions of associate director of sales in Illinois and Louisiana and director of sales in New Mexico. Cheatham founded Inspired Solutions & Associates in 2003. In this position, he oversees a consulting group that specializes in sales training, individualized coaching and inspired presentations. He has inspired audiences across the U.S. ranging in size up to 5000. Cheatham presently serves as a national board member for the Make-A-Wish Foundation of America and has since October 1999. His involvement began in 1990 as a volunteer for the Southern Florida Chapter. Since that time, he has served as a volunteer with chapters in Illinois, Louisiana and Ohio and on the local boards in New Mexico and Southeastern Pennsylvania.

Mr. Cheatham can be contacted at 312-750-8028 or mcheatha@corphq.hyatt.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.