Editorial Board   

Mr. Bell

Rollin Bell

Founder / CEO, PCM Construction

Rollin Bell is the founder and CEO of PCM Construction, a fast growing full service general contractor serving hospitality clients in Washington, D.C. and Baltimore. Originally created as a facility maintenance company offering: concrete/asphalt repair, masonry restoration, painting/wall covering and flooring services, PCM has blossomed into a full service general contractor providing interior construction and other design/build services. Today, PCM is among the region's premier full service providers of facilities maintenance and general contracting. PCM has earned a reputation among property owners and managers for its responsiveness and ability to consistently exceed client expectations. PCM has provided services to more than 500 clients in the Washington, D.C. and Baltimore areas. Mr. Bell is a 2006 Ernst & Young Entrepreneur of the Year finalist and serves on the board of BAPS Imagination Stage, an organization committed to making the arts accessible to all children regardless of their physical, cognitive or financial status. He is also a contributor to several charitable organizations including The Cystic Fibrosis Foundation. When not spending time with his wife and children, Mr. Bell competes in triathlons and enjoys spending time outdoors.

Mr. Bell can be contacted at 301-595-3700 or rbell@pcmgc.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.