Editorial Board   

Mr. Roedel, III

Fred B. Roedel, III

Partner & Managing Member, Roedel Companies, LLC

Mr. Fred Roedel is a Manager of Roedel Companies, LLC along with his brother David. He shares the responsibility of developing and implementing the annual strategic plan of Roedel Companies. He also shares the responsibility of approving the final design, budget and timeline of any asset developed. Mr. Roedel is President of ROK Builders, LLC, the wholly-owned Construction Management subsidiary of Roedel Companies. In this capacity he is responsible for developing the strategic and annual plans of ROK Builders. A prime responsibility of ROK Builders is developing outside third party major maintenance, renovation and new development business and maintaining the entity as a profitable subsidiary of Roedel Companies. Mr. Roedel's areas of expertise include structuring and sourcing private debt and equity, real estate development and construction management. He received his Masters of Business Administration from Wake Forest University and a Bachelor of Science degree from Norwich University. Outside of his efforts with Roedel Companies, Mr. Roedel is involved with several organizations. He currently serves on the Board of Directors of the Boys & Girls Club of Greater Nashua, is Chairman of the Daniel Webster Council's State of NH Friends of Scouting campaign and is on the Board of Directors of the Partridge Society at Norwich University. He previously served on the Board of Directors of the United States Rugby Football Union and was President of the New England Rugby Football Union for over 15 years.

Mr. Roedel, III can be contacted at 6036542040105 or FredRoedel@roedelcompanies.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.