Editorial Board   Guest Author

Mr. Hogan

Gary Hogan

Chief Executive Officer, Hogan Hospitality Group

Gary Hogan is CEO of Hogan Hospitality Group, a hotel management company with a portfolio of properties in Hawaii (under Hawaiian Hotels & Resorts) and across the continental U.S. (under Marin Management Inc.).

A second-generation hospitality executive, Mr. Hogan has more than 40 years of experience in hotel management and ownership born from the Hogan family enterprise, which pioneered travel and tourism in Hawaii. Mr. Hogan began his career at Pleasant Hawaiian Holidays, the travel company founded by his parents, Ed and Lynn Hogan, which served more than 400,000 annual visitors to Hawaii in the 1990s. He is CEO of Hawaiian Hotels & Resorts, which owns and operates Royal Lahaina Resort on Maui and Royal Kona Resort on Hawaii Island. Under Mr. Hogan's leadership, Hawaiian Hotels & Resorts began managing Kauai Shores Hotel in 2017 and achieved record-breaking growth during its first year.

In 2018, Mr. Hogan led the acquisition of Marin Management Inc., a California-based hotel management operation with more than 25 branded and independent hotels in California, Arizona, Texas and Wyoming. He is also founder and president of Royal Pacific Air, a luxury private air charter company with a fleet of aircrafts serving five Hawaiian islands. Mr. Hogan is a member of the Hawaii Hotel and Lodging Association, Young Presidents Organization and World Presidents Organization. He also serves on the board of the Pacific Aviation Museum and Chaminade University, where he founded the Hogan Entrepreneurs Program in 2001 to promote the entrepreneurial spirit through education.

Since 1998, the Hogan Family Foundation has gifted over $100 million to educational and humanitarian causes in the U.S.

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

Mr. Hogan can be contacted at +1 808-599-6912 or gary@hoganhospitalitygroup.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.