Editorial Board   

Ms. Raleigh

Lori Raleigh

Executive Director, International Society of Hospitality Consultants

Lori E. Raleigh is currently serving as the Executive Director of the International Society of Hospitality Consultants. The International Society of Hospitality Consultants (ISHC) is a professional society with 175 members in 16 countries. Membership is by invitation only and members are all owners, principals, directors and/or officers in their firms and are leaders in the industry in their respective areas of expertise. There currently are over forty areas of expertise represented within ISHC. Ms. Raleigh is co-author and editor of "Hotel Investments:Issues & Perspectives", published by the Educational Institute of the American Hotel & Lodging Association. She is frequently a guest speaker at industry conferences and events and she has written numerous articles on hotel investments, asset management and evaluating brand and franchise affiliation programs. Lori currently serves on the board of directors of the American Hotel & Lodging Association, the New York University Preston Robert Tisch Center for Hospitality, Tourism and Sports Management Advisory Board, Florida Gulf Coast University's Resort & Hospitality Management Advisory Board, the New England Real Estate Journal Advisory Board, Real Estate Forum's Hotel Industry Advisory Board and Hotelexecutive.com's Finance Editorial Advisory Board. She is a member of IREFAC and is also a member and past president of the Hotel Asset Managers Association. Other memberships include the Urban Land Institute and the Association of Hospitality Financial Management Educators. Ms. Raleigh is a graduate of Emmanuel College and has a Master's degree in Business Administration from Boston College. And she is listed among Who's Who in American Colleges & Universities.

Ms. Raleigh can be contacted at 1-239-436-3915 or lraleighishc@aol.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.