Editorial Board   Guest Author

Mr. Cario

John Cario

General Manager, Hilton Garden Inn Richmond Downtown

John P. Cario, a longtime respected hotel manager in the Richmond area, has served as general manager of the Hilton Garden Inn Richmond Downtown in the historic Miller & Rhoads complex since April, 2010. Mr. Cario is a past board member of the Richmond Metro Convention and Visitors Bureau and currently serves on the board of the Greater Richmond Hotel & Motel Association. He has worked in a number of management capacities in Richmond area hotels under the Wyndham, Doubletree and Embassy Suites flags. During his career with Wyndham, Mr. Cario opened or operated seven hotels in Chicago, Nashville, Maryland and Arizona. His Chicago-Oakbrook Terrace Wyndham received “Best New Hotel Award” in 1996. Most recently, he served as general manager of another downtown Richmond hotel, advancing operations following a $10 million renovation. Mr. Cario earned his bachelor's degree from James Madison University in Harrisburg, VA.

Mr. Cario can be contacted at 804-344-4300 or john.cario@hilton.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.