Editorial Board   

Mr. Dolce

Andy Dolce

Founder, Chairman & Managing Partner, Dolce International

Andrew (Andy) J. Dolce founded Dolce International in 1981. Mr. Dolce turned the company into the world's leading conference center company in the hospitality industry, with 21 properties throughout the U.S., Canada and Europe. He also holds the distinction of being named one of the "25 Most Influential Executives" in the meetings and travel industries by both "Meeting News" and "Business Travel News" magazines. Mr. Dolce began his career in the meetings and hospitality industry while working for the American Management Association, where he managed 600 conferences a year, throughout the U.S. While there, Mr. Dolce recognized the need for both outstanding hotel facilities and a well-orchestrated meeting experience. Mr. Dolce went on to become executive vice president for Harrison Conference Services. From there he moved to Houston and was responsible for the development and operation of the Houstonian, the first integrated hotel, conference center, spa and fitness center. After the successful completion of this project, Mr. Dolce made the final and decisive move to the meetings segment of the hospitality industry and started his own company. Born in New York, Mr. Dolce studied Economics at Iona College. He earned a Master's Degree from Cornell University where he wrote and published a book on economics for the food industry. Dolce served in the U.S. Marine Corps, earning the rank of Captain. Today, Mr. Dolce is a board member and past president of the International Association of Conference Centers (IACC). He is also on the board of New York University's Center for Hospitality, Tourism and Travel Administration and serves on Iona College's Legal Board of Trustees. As the recipient of the Mel Hosansky Award, Mr. Dolce was rewarded with the association's highest honor for work in the conference center industry.

Mr. Dolce can be contacted at 201-505-5906 or andy.dolce@dolce.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.