Editorial Board   Guest Author

Mr. Coyle

Jim Coyle

Founder & President, Coyle Hospitality Group

Jim Coyle founded Coyle Hospitality Group, a market leader providing mystery shopping, quality assurance, and market research services exclusively to the hospitality industry since 1996. Mr. Coyle has acted as the president of the company since inception and has developed over 200 quality/brand measurement programs for leading hospitality companies worldwide. Mr. Coyle has also developed Qore, the first fully customizable online mystery shopping database platform designed specifically for the unique demands of the hospitality industry. With extensive and continued client collaboration, he continues to develop Coyle's applications and programs, ensuring that clients get the most effective management tools to measure the complete guest experience. Prior to founding Coyle Hospitality Group, Mr. Coyle began his career as an executive chef and then as a Food & Beverage Director with Prime Hospitality. He then took a Financial Controller's position with Metromedia Hotels, where he was promoted to Food & Beverage Director and then Catering Director at the New York City Empire Hotel. Mr. Coyle oversaw the final renovation and opening of the West 63rd Street Steakhouse in 1994. In addition to his commitment to the hospitality industry, Mr. Coyle serves on the board of YMCA Camp Combe. He is involved in the strong kids program, which helps underprivileged kids access a rural camping experience. Coyle Hospitality Group also supports other charitable organizations including those for Crohns and Leukemia/Lymphoma. Mr. Coyle graduated from Cornell University's School of Hotel Administration and currently lives in Mahopac, New York with his his wife and two children.

Mr. Coyle can be contacted at 800-891-9292 or jcoyle@coylehospitality.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.