Editorial Board   

Mr. Kremp

Paul R. Kremp

General Manager, Rochester Plaza Hotel & Conference Center

A 35-year hotel veteran, Paul Kremp started his career in the hospitality industry in high school working summers at Walt Disney World. He worked in various hourly and management positions until 1981. After college Mr. Kremp went on to serve in management positions for Hospitality Management Corporation in Dallas, TX, Radisson Hotels Worldwide in Minneapolis, MN, Danela Hotels in Philadelphia PA, Hudson Hotels Corporation in Rochester, NY, GF Hotels in Philadelphia, PA, and Summit Hospitality, Inc. in Rochester, NY. While at Radisson Mr. Kremp worked at several hotels throughout the United States, including as General Manager of the Radisson Hotel Harbour View Hotel in San Diego, CA. Mr. Kremp has worked in both hotel management, franchise and owner operator capacity throughout his career at brands including Radisson, Ramada, Marriott, Red Roof Inn, Microtel, Crowne Plaza, Holiday Inn, Hampton Inn, and for independent hotels. He is currently General Manager of the Rochester Plaza Hotel & Conference Center, one of the largest hotels in downtown Rochester, New York. The hotel, which is owned by Summit Hospitality, Inc of New York, has 362 rooms and suites, several restaurants and extensive meeting services and banquet space.

Mr. Kremp can be contacted at 585-324-0032 or pkremp@rochesterplaza.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.