Editorial Board   Guest Author

Mr. Osiecki

Timothy E. Osiecki

President of Design & Construction, Concord Hospitality Enterprises

Timothy Osiecki and Concord CEO Mark Laport were custom home builders before Concord Hospitality was founded in 1985 with a vision of developing and managing high quality hotels to become industry leaders. Mr. Osiecki led the design team responsible for the first LEED-certified Courtyard by Marriott prototype hotel, and received Marriott's first Icon Award for smartly creating new innovative ways to enhance brand design without additional cost. In 2012, he reprised his role as brand innovator by leading the design of the Gen IV SpringHill Suites prototype in Latrobe PA and received a "Design Excellence" award for his efforts. “LEED gave us another avenue to sustain our goal of being industry leaders by providing owners with a compelling ROI while providing an enhanced guest experience,” Mr. Osiecki says. Since Concord's founding, Mr. Osiecki has directed the development and construction of 10,000 hotel rooms and overseen the conversion of many existing hotels to new flags. Since committing in 2009 to develop only LEED-certified hotels, his team has opened four new LEED properties, (493 rooms) and has another seven under construction and nine more in design phase. Mr. Osiecki is a longstanding member of the Design and Construction Committees for Marriott's SpringHill Suites, Courtyard, and Fairfield Inn & Suites brands as well as Starwood's Aloft and Element brands. He is currently working with Hyatt to develop enhanced cost effective design alternatives.

Mr. Osiecki can be contacted at 919-455-2900 or tim.osiecki@concordhotels.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.