Editorial Board   Guest Author

Mr. Robinson

Bernard Robinson

Director of Security Services, St. Regis Atlanta

Bernard Robinson is currently the Director of Security Services at the St. Regis Atlanta-Buckhead. He has extensive industry knowledge encompassing Safety, Security, Asset Protection, and Risk Management. He has spearheaded operations on property-level oversight of security and loss prevention operations, regional program responsibility for multiple accounts and/or locations, as well, instrumental regarding corporate level program conceptualization, planning, training and implementation. Mr. Robinson is a dynamic, results-oriented executive possessing 25 years of security and safety industry knowledge. Mr. Robinson has 15 years in hospitality in luxury brands including The Ritz Carlton and The St. Regis. His expertise also includes 10 years in law enforcement including investigation and emergency response team (SWAT) specialty. Additionally, Mr. Robinson has broad knowledge of OSHA regulations as well as Six Sigma Green Belt training and certification. Mr. Robinson contributes to the security industry through consulting/advising small businesses and communities through safety training and media dialogue promoting proactive security measures. He is consistently working with industry, local, state and federal agencies in situational awareness, emergency preparedness and technological advancements in security tools (e.g. key access and biometric systems). Mr. Robinson believes in staying informed with newest and latest security technologies and how its application can help daily operations in asset protection, physical security and crime prevention. Mr. Robinson holds a Bachelor's degree in Journalism concentration in Public Relations and Criminal Justice as well as an MBA in Global Business with focus in applications of Human Resources and cultural adaptation in Trans-National corporations.

Mr. Robinson can be contacted at 404-563-7901 or bernard.robinson@stregis.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.