Editorial Board   

Ms. Dolecki

Leigh Anne Dolecki

President, The Northern California Concierge Association

Leigh Anne Dolecki joined the hospitality industry after a 20 year career in the world of theatre production. Since becoming a concierge in 2000 she has served as vice president of the Northern California Concierge Association; at the end of 2007 she completed her two year term as president of the NCCA. She represented a membership of over 160 concierges throughout the Bay Area as far south as Monterey and Carmel, and as far north as Healdsburg. As president, Ms. Dolecki provided educational opportunities for the members by planning meetings and events, as well as building relationships with service providers throughout northern California, keeping NCCA members on the forefront of guest services. She remains on the current board of directors as past president. As a member of Les Clefs d'Or USA, Ms. Dolecki most recently attended the Panamerican Congress in Vancouver, British Columbia, and the International Congress in Copenhagen Denmark, as well as the National Congress in New York City. She has made numerous presentations on the Northern California Concierge Association's response to concierge outsourcing. Ms. Dolecki provides guest service as chef concierge at Campton Place, a Taj Hotel. Located in downtown San Francisco, just off Union Square, the 110-room luxury boutique hotel is the third Taj Hotel in the United States along with The Pierre and the Taj Boston; it is also a member of The Leading Small Hotels of the World. Ms. Dolecki continues her work as the lead for food in the San Francisco mayor's outreach program for the homeless, Project Homeless Connect.

Ms. Dolecki can be contacted at 415-955-5552 or ladolecki@gmail.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.