Editorial Board   Guest Author

Mr. Koethner

Michael Koethner

Wellness & Healing Consultant, Michael Koethner

Michael Koethner is currently residing in Beijing and is in partnership with various international companies in various countries, such as the US, Germany, Thailand, China to name a few. Emerging from the hospitality industry and the wellness/healing movement, he has accumulated extensive knowledge and understanding about various markets and is very much able to implement many features with a very practical (hands-on) approach. Mr. Koethner has worked, with and for various internationally renowned companies as well as for and with bespoke high-profile and very private enterprises and business owners. He is now involved/engaged in projects ranging from investment, bespoke wellness retreat projects, deluxe private residential real estate, logistics, manufacturing projects and more. He has been in China since 2006 and has gained a substantial insight of the market whilst being in contact with like-minded individuals on this topic. 

Mr. Koethner is a graduate from the Heidelberg Hotel Management School in Germany, holding a Government and Heidelberg Chamber of Industry & Commerce accredited "Trade Masters" in International Hotel Kitchen Management, and a "TTT - Train The Trainer" Certificate accredited by the Berlin Chamber of Industry & Commerce. In addition to that, Mr. Koethner is also a graduate from the "ACNT - Australian College of Natural Therapies", in Sydney, Australia and holds 4 Diplomas (Sports-Injury Therapy, Aromatherapy, Remedial Massage and Remedial Therapies) and 1 Certificate Level 4 in Integrated Body-Work Therapies. Furthermore, he is a graduate from the "Border College of Natural Therapies" in Melbourne, Australia and holds a Certificate Level4 in Bowen Therapy.

For the Hotel Executive Magazine, he is writing about the emerging market of preventive medicine and the alternative medicine movement that contains various old and new modalities, as well as the re-definition of an industry that has a profound future, but needs to force itself out of the cocoon of outdated thoughts, behaviors and ethics, that are incompatible with the future that is unfolding in front of us. We all need a very profound level of awareness of what is happening right now and we need to come together with conscience and leave the competition mindset behind, once and for all.

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

Mr. Koethner can be contacted at +86 861-224-5038 or mkoethner@yahoo.com.au

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.