Editorial Board   Guest Author

Mr. Chomat

Mandy Chomat

Executive VP of Sales & Marketing, Karisma Hotels & Resorts

Armando “Mandy” Chomat joined Karisma Hotels & Resorts in 2007 as the Vice President of Sales & Marketing, where he oversees brand concepts and provides sales and marketing leadership for the collection of luxury properties. With more than 35 years of hospitality sales and marketing experience as a corporate executive, Mr. Chomat brings a wealth of knowledge and experience to his role. Previously, Mr. Chomat spent 17 years as the Unique Vacations Worldwide Representative for Sandals & Beaches Resorts, where he developed all aspects of the market. Mr. Chomat also served as the president and owner of Trac, a sales, marketing, and development company that focused on consulting corporations looking to expand their business in Latin America. Trac's clients included Alamo Rent-A-Car, Sea World, Air Canada Vacations, and the Jamaica Tourist Board, to name a few. Since joining Karisma Hotels & Resorts, Mr. Chomat has been a key driver of the company's growth and evolution, including welcoming 21 new properties to the Karisma portfolio in less than 10 years, and overseeing the brand's expansion beyond the Riviera Maya, Mexico to Jamaica. Furthermore, Mr. Chomat's innovative ideas have become trends within the industry, the most notable being his creation of the Gourmet Inclusive® Vacation Consultant (GIVC) program, which has become an industry standard for travel agent specialist programs. In less than three years, the GIVC program became so successful that it earned top industry accolades, including Travel Weekly's Gold Magellan Award for best loyalty program for the past five years. Further, the GIVC program has become a fundamental program in the hotel industry, and major hoteliers have implemented similar programs in order to remain competitive.

Mr. Chomat can be contacted at 305-445-1077 or mchomat@karismahotels.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.