Editorial Board   

Mr. Burchard

Shaun Burchard

President, Meridian Hospitality Group, Inc.

Shaun Burchard, a hotel professional since 1986 and a Certified Hotel Administrator, is President and Operating Partner of Meridian Hospitality Group, Inc., a hotel performance company delivering superior hotel results since its formation in 2004. Mr. Burchard and his partners at MHG have built the company from a single distressed hotel to operating more than 26 hotels across the country including brands with Hilton, Marriott, IHG, Choice, and Best Western. Meridian Hospitality Group is successful as a result of its entrepreneurial approach and a relentless commitment to outperforming the competition at every opportunity. Meridian Hospitality Group is built on the principles of smart hard work, objective measurement of meaningful metrics and developing ownership in the outcome at all levels. Originally from New York and now based in the Midwest, Mr. Burchard has spent the last 20+ years building success across the full spectrum of hotels from select service through luxury brands throughout the United States. Mr. Burchard's career, before forming Meridian Hospitality Group, consisted of a balance of positions dedicated to both Operations and Sales & Marketing, allowing him to bring a unique focus and level of expertise to MHG's investment partners and managed properties. Strong beliefs in direct effective communication and transparency in day-to-day decision-making are key drivers in the successful growth of Meridian Hospitality Group.

Mr. Burchard can be contacted at 618-531-5177 or sburchard@shaunburchard.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.