Editorial Board   Guest Author

Mr. Wolf

Stefan Wolf

Senior Vice President Revenue & Distribution Strategy, Onyx Hospitality Group

Stefan Wolf is responsible for total revenue management and global distribution strategies at the Onyx Hospitality Group based in Bangkok. Onyx Hospitality Group operates four diverse yet complementary hotel brands - Saffron, Amari, Shama and OZO - each catering to the distinctive requirements of today's business and leisure travelers. Mr. Wolf started his revenue management career with Marriott in Germany and Korea. Changing from property to a corporate based role he then joined the InterContinental Hotels Group in Beijing supporting the North Asia portfolio of hotels and was part of a global taskforce to develop the revenue management academy training program for the company. At Shangri-La Hotels & Resorts at the corporate office in Hong Kong Mr. Wolf created a revenue management culture introducing a dynamic pricing philosophy and set-up a group-wide negotiation strategy for global corporate accounts. Joining the Jumeirah Group in Dubai he issued guidelines to strategically revenue-manage the Waterpark and Spas and created a critical path for revenue management strategies for hotels in the pre-opening stage. In London Mr. Wolf set-up the revenue management foundation at the corporate office for Rocco Forte Hotels before moving to Bangkok for his current assignment. In line with Onyx vision to be one of Asia's leading hospitality providers by 2018 Wolf works on the requirements to optimize global distribution. He developed a team of revenue management professionals to efficiently implement total revenue management strategies on property level. In addition of being an invited speaker at global distribution, revenue management and pricing conferences Mr. Wolf is passionate about the development of strategies for ancillary revenue streams and about the evolving nature of the revenue management discipline and its impact on profitability and asset value. Since 2014 he has been elected as the President for HSMAI Thailand and is also Chairman of the Board of Directors for HSMAI Asia Pacific.

Mr. Wolf can be contacted at 66-0-2255-3767 or stefan.wolf@onyx-hospitality.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.