Editorial Board   Guest Author

Mr. Gelfand

James Gelfand

Director of Sales & Marketing, Turnberry Isle Miami

James Gelfand is Director of Sales & Marketing for Turnberry Isle Miami, with over 30 years of industry experience; he is responsible for overseeing the strategic direction of sales for the 408-room resort. As Director of Sales & Marketing he is involved in developing new business opportunities and working directly with all revenue generating departments. He has been instrumental in driving innovative programming and tasked with upholding and enhancing the property's longstanding legacy in southern Florida. Prior to assuming his new role with Turnberry Isle Miami, Mr. Gelfand held the Director of Sales & Marketing position at The Westin Copley Place, where he was influential in the property's transition to becoming part of Starwood Hotels of Boston's Metro Market Sales Force. He guided and directed revenue management and hotel performance at the property to achieve a dramatic increase in sales and stable revenue growth. Mr. Gelfand's 11-year career with Starwood Resorts and Hotels also includes serving as Director of Sales at both The Westin Diplomat Resort and Spa in Hollywood, Fla., and The Walt Disney World Swan and Dolphin Resort in Orlando, Fla. He also served as Vice President of Sales, Marketing and Revenue Development at the prestigious PGA National Resort & Spa. During his time at the resort he was the key architect in rebranding and reintroducing the resort to both local and national markets through integrated marketing and advertising initiatives. Mr. Gelfand assisted with creating new sales deployment territories and enhanced sales across multiple facets of the resort. Mr. Gelfand graduated from Georgia State University with a degree in Hotel/Restaurant and Travel Management.

Mr. Gelfand can be contacted at 786-279-6521 or jgelfand@turnberryislemiami.com

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.