Editorial Board   Guest Author

Mr. Hudak

Richard Hudak

Managing Partner, Resort Security International

Richard G. Hudak, Managing Partner, Resort Security International, graduated from Harvard University (BA) and later earned Masters Degree in Criminal Justice from InterAmerican School of Law in San Juan, Puerto Rico. From 1967 to 1970, Mr. Hudak served as an Officer in the United States Marine Corps and was decorated for his actions in combat during the Vietnam War. Following military service, Mr. Hudak was appointed as a Special Agent in the Federal Bureau of Investigation and was assigned to several offices during his 11 year career investigating criminal matters, conducting background checks on presidential appointments, and working counter-espionage and counter-terrorism cases. Mr. Hudak's corporate career includes cross-industry experience as Director of Corporate Security positions in banking (Mbank, Dallas, TX); hotels ( ITT Sheraton Corporation—500 hotels in 64 countries) and most recently with Loews Corporation (a holding company comprised of Loews Hotels, Bulova Watch Corporation, CNA Insurance, Lorillard Tobacco, Diamond Offshore Drilling, Texas Gas, Gulf South). In addition, Mr. Hudak has been employed as an International Security Consultant with Ackerman and Palumbo, Risk Management Group, and with Resort Security International, a company that he incorporated in Delray Beach, Florida. As an Adjunct Professor, he taught Master's level security management courses at John Jay University, NYC and has lectured at NYU, George Washington University, and at the Hotel Management School in Lausanne, Switzerland. In his current capacity as Managing Partner, Resort Security Consulting Inc. (RSC), Mr. Hudak provides security expert witness testimony and litigation support for several national law firms. RSC also works with architects and developers during construction of new resorts and hotels to create a practical and cost effective approach to security. RSC conducts security surveys and audits, and provides consultation for existing hotels and resorts, marinas, golf clubs, equestrian and ski operations to ensure that they have reasonable protection and safeguards in place. Finally, RSC provides valuable security expertise to selected vendors of security equipment, technology and services. Mr. Hudak sits on the Board of Directors for Safemark Systems, Inc., IdentityTheft911 and the Board of Advisors for I-OnAsia. He is an active member of ASIS, Society of Former Special Agents of the FBI, VFW, American Legion, Harvard Clubs of NYC and Palm Beach, and the Harvard Varsity Club, and is a past member of ISMA, IBSA and the AHLA Security Committee. Mr. Hudak has authored numerous published articles regarding contemporary issues in security management and has appeared on both radio and television programs. Mr. Hudak was featured on the cover of Security Magazine, January, 2007 edition.

Mr. Hudak can be contacted at 516-381-5252 or hudak@resortsecurity.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.