Editorial Board   

Mr. Kimball

Larry K. Kimball

Director of Hotel Development, C. W. Clark, Inc.

Larry K. Kimball has over thirty years of hotel experience in development, finance, operations, and asset management at the corporate and operating unit levels. Mr. Kimball is currently Director of Hotel Development for C. W. Clark, Inc., a San Diego-based commercial real estate developer. In this capacity, he is responsible for the entitlement, design, financing, and asset management of several large public-private hotel and mixed-use projects totaling ~1,200 keys with combined development costs of $600+ million. As Managing Director of Horwath Hospitality and Leisure's San Diego office, Mr. Kimball provided consulting services to the City of Garden Grove Redevelopment Office evaluating hotel development opportunities and consulted to developers of the proposed Escondido Hotel and Conference Center. Mr. Kimball spent twenty years in Hawaii working with independent resorts and hotel brands. He led the restructuring and strategic planning effort as Lanai Company's COO/CFO. There he was involved in Gold Nugget award winning multi-family residential development, luxury hotel operations, commercial and residential property management, significant cash flow improvement, and P&L accountability for $70+ million revenue operations with 1,100 employees and $650 million in assets. For five years, Mr. Kimball managed the Honolulu office of a global hospitality technology consulting practice focusing on telecommunications and other information management systems and was one of seven agents nationwide for GTE Vantage Solutions. His first ten years in Hawaii with Amfac Hotels included assignments in the corporate office as well as in their 11 hotels to improve operations efficiency and profitability. Mr. Kimball received his CHA at the inaugural CHA awards ceremony where he acted as emcee. His MBA is from Chaminade University in Honolulu, Hawaii.

Mr. Kimball can be contacted at 858-875-5146 or larryk@CWCLARKINC.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.