Editorial Board   Guest Author

Mr. Koethner

Michael Koethner

Wellness & Healing Consultant, Spa Transition

Michael Koethner is a Graduate of the “Heidelberg Hotel Management School” in Germany holding a government accredited Trade Masters in Hotel Kitchenmanagement, a Train the Trainer Certificate from the Berlin Chamber of Commerce. He is also a Graduate from the “Australian College of Natural Therapies (ACNT) in Sydney, Australia, holding 5 diplomas in Integrated Body-Work Therapies. Mr. Koethner started his Career as a Hotel and Chef Trainee at the Hotel Hohenzollern in Osnabrueck - Germany. Shortly after his successful Apprenticeship, he travelled to various Countries around the world and worked for renowned international hotel companies as well as for various private businesses. With more than 30 years experience Mr. Koethner has a comprehensive understanding of a Hotel and Wellness Enterprise Operation with Knowledge and Expertise of most of the Divisions and Departments. Michael currently works as a Senior Consultant with 1421 Consulting Group in Beijing on a comprehensive Marketing & Research Project incorporating a detailed Business Scan about the future Hospitality and Wellness Industry in China.

Please visit http://www.1421consulting.com for more information.

Mr. Koethner can be contacted at +86 186 1224 5038 or mkoethner@yahoo.com.au

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.