Editorial Board   Guest Author

Mr. Reagoso

Edward Reagoso

General Manager, The Wilshire Grand Hotel

Edward Reagoso is a member of the ownership as well as the General Manager of The Wilshire Grand Hotel - a boutique hotel in West Orange, NJ. The Wilshire Grand Hotel boasts more than twenty thousand square feet of upscale banquet space, a complimentary full breakfast, state of the art WIFI and VOIP. The hotel also serves as home to the Zagat-Rated Primavera Restaurant & Bar, American Yoga Academy, and Jason Craig Entertainment, allowing clients one-stop shopping during their stay. Mr. Reagoso's interpersonal and managing skills were developed early in his career as an assistant manager for Omni Hotels in what was their “Classic” Division in their early years in Minneapolis, Minnesota and Princeton, New Jersey. Having gained invaluable experience of a proficient systems & controls execution, Mr. Reagoso switched gears and went to work Prime Hospitality, knowing they were a sales- driven company that would teach him the sales process. With Mr. Reagoso's next opportunity came the promise of experience in brand change, conversion, and his first chance at multi-unit management including brands such as Sheraton, Courtyard, Holiday Inn, and three boutique projects that led him to Gettysburg, Philadelphia (where he was born & raised) and Wilmington, Delaware. It also presented him the opportunity to meet with hotel customers again and work directly with private owners. From this point until his tenure at The Wilshire Grand Hotel, Mr. Reagoso served as Regional Manager of Operations for Innkeepers Hospitality working with brands such as Residence Inn, Hampton, & Courtyard, and as Regional Vice President for Prime Hospitality with the AmeriSuites and Wellesley brands. Mr. Reagoso decided in 2007 to join the ownership in West Orange, New Jersey and has been building his business enjoying life while breaking records.

Please visit http://www.thewilshiregrandhotel.com for more information.

Mr. Reagoso can be contacted at 862-252-8440 or er@thewilshiregrandhotel.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.