Editorial Board   Guest Author

Mr. Freeman

Andrew Freeman

President, Andrew Freeman & Company

In November 2005, Andrew Freeman realized a long-time dream by opening Andrew Freeman & Co., a boutique agency specializing in hospitality and lifestyle marketing. Launching his own firm provided him the opportunity to take advantage of his extraordinary career working with some of the finest restaurants, personalities and products in the world and loving nearly every minute of it. Prior to opening AF&Co., Mr. Freeman worked for the prestigious Kimpton Hotels and Restaurants as the Vice President, Public Relations and Strategic Partnerships. He started with the San Francisco-based company a decade ago in the role of Vice President, Restaurant Sales & Marketing. In his ten years with Kimpton, he was responsible for developing and executing all public and media relations activities - including the launch of new properties - for the global brand, the group of 40 hotels and restaurants, as well as for the corporate headquarters. His responsibilities also included strategic planning, outreach, fundraising, relationship development and execution with industry and community partners. Mr. Freeman landed his first job in advertising right out of college and soon advanced to the position of Director of Admissions with the French Culinary Institute, where a passion was born. At FCI, in addition to sales and marketing for the school, he was responsible for launching L'Ecole, the student-run restaurant and while there, he learned what it takes to promote chefs. His success at FCI helped him succeed a position as Director of Marketing for the Russian Tea Room, a New York legend. Here, he launched a successful private dining sales effort and opened a cabaret room that quickly became the toast of the town. Mr. Freeman advanced to Vice President of Public Relations and Marketing for the renowned Rainbow Room and Windows on the World. He oversaw all sales, marketing and press relations for the chefs, the cabaret performers and the restaurants themselves. Andrew was responsible for the launch for of the New Windows on the World in 1997, after the Trade Center bombing in 1992. It was during his work here that he learned about true guest service and the value of the words, "show business." He continued his advance with a gig at MTV as Director of Special Events. Finding himself "the wise old man" at age 28, he realized the glitz and glamour of the MTV youth culture was not his style, but not before he succeeded in planning and pulling off a party for 4,000 people at the launch of MTV Latino in Miami. Mr Freeman knew he was a natural-born salesman and promoter as early as his Bar Mitzvah and went on to graduate from New Jersey's Montclair State College with a degree in marketing. He even paid his way through college by working at a travel agency and performing in just about every community theater musical in the area (name a show and he'll sing the score). Today, he sits on the board of the Anti-Defamation League, and the Richmond Ermet AIDS Foundation. He is a former board member of the San Francisco Convention & Visitors Bureau and continues to sit on the marketing committee. He also maintains active involvement with the Public Relations Society of America and the International Association of Culinary Professionals. Andrew fills his free time with partner Mike and two yorkies (Daisy and Tulip) at their Russian River cabin.

Mr. Freeman can be contacted at 415-781-5700 or andrew@andrewfreemanandco.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.