Editorial Board   Guest Author

Mr. Drury

Bob Drury

Senior Managing Director, CREXi

Bob Drury has been involved in the real estate industry since 1987, focusing primarily on acquisitions, re-development and dispositions of commercial real estate. Mr. Drury currently is Senior Managing Director at CREXi, overseeing growth of the company's transactional services including CREXi's Auction Platform and Elite Services.

Prior to joining CREXi in 2019, Mr. Drury was engaged to help grow the private client group at Auction.com Commercial, focusing on transacting third party and REO commercial asset sales. Prior to Auction.com, Mr. Drury was Sr. Vice President of Acquisitions/Development for Red Mountain Retail Group (RMRG) with the responsibilities of acquisitions and repositioning nationwide, sourcing transactions, underwriting cash flows, performing due diligence, and closings. In this capacity, Mr. Drury sat on the Investment Committee and oversaw all acquisition/development, and related staff. In his 13 years at RMRG, MR. Drury was involved in the acquisition and repositioning of 75 properties totaling more than 5 million square feet.

Prior to joining RMRG, Mr. Drury was a retail broker at Marcus & Millichap focused on retail investment sales and national corporate real estate services. Mr. Drury was also a Senior Manager at Ernst & Young Kenneth Leventhal Real Estate Group providing real estate consulting services to large national tenants.

Mr. Drury is a member of the International Council of Shopping Centers (ICSC). He also is on the board of the Orange County United Way Real Estate and Building Industry Committee. Mr. Drury attended Long Beach State University and holds a BS and a JD from Western State University College of Law.

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

Linkedin Profile: https://www.linkedin.com/in/bobdrury/

Mr. Drury can be contacted at +1 951-377-1987 or bob@crexi.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.