Editorial Board   Guest Author

Mr. Blondel

Herve Blondel

General Manager, Rancho La Puerta

Herve Blondel is the General Manager of Rancho La Puerta. He brings over 30 years of experience in managing luxury hotels, destination spas and wellness resorts in the multicultural hospitality space from numerous properties and brands including Mandarin Oriental, Hotel Nikko, Starwood Luxury Collection and Accor Hotels in Europe, as well as boutique hotels within the Joie de Vivre Hospitality and Leading Hotels of the World portfolios.

Under Mr. Blondel's direction, his properties have undergone multimillion dollar renovations and landed on award-winning lists such as Conde Nast Traveler and Travel + Leisure's annual recognitions. He has also launched brand new hotels and culinary concepts, created and executed overarching marketing and business plans, delivered impressive increasing hotel revenue year after year, and more.

Throughout his career, Mr. Blondel has worked in many countries across the globe, spanning Spain, England, Mexico, Venezuela, the United States and his native France, and he is fluent in English, Spanish, and French. Prior to his recent promotion to General Manager at The Ranch, where he is responsible for overseeing all operations and departments, Mr. Blondel served as Senior Director of Operations for over three years, where he managed resort operations as well as led a team of 450+ employees.

Mr. Blondel's drive to consistently yield excellent results is achieved through leading by action, creating common bonds through impactful communication among guests and colleagues alike. His passion is to make a difference in people's lives, which is demonstrated in his work and the teams he has built.

Mr. Blondel holds a cooking degree from the Ecole Ferrandi in Paris, as well as a degree in computer sciences and management from the Ecole de la Chambre de Commerce et d'Industrie in Paris.

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

Linkedin Profile: https://www.linkedin.com/in/herveblondel/?locale=de_DE

Mr. Blondel can be contacted at +1 619-255-7069 or rlp@jpublicrelations.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.