Editorial Board   Guest Author

Mr. Urbat

Christian Urbat

Senior Vice President, Technical Services, Americas, Carlson Rezidor

Christian Urbat joined Carlson as senior vice president, Technical Services, Carlson Rezidor Hotel Group, Americas, in January, 2011. Mr. Urbat's responsibilities include translating brand standards into technical standards; overall technical leadership for the owned and managed hotels—with a clear focus on the Carlson Hotels Real Estate Company (CHREC) portfolio and key flagships; and ensuring compliance of franchised properties with the agreed upon technical standards—overseeing the definition and execution of property improvement plans (P.I.P.) or other strategic investments in single properties. In this compliance work he will provide consulting assistance to the owners to help ensure alignment with the strategic direction of the brands. He further works in close cooperation with the Development and Operations teams. Mr. Urbat, who was born in Porta Westfalica, Germany, previously held various positions with Hyatt International as vice president of Technical Services for Europe, Africa and Middle East in Zurich, Switzerland, responsible for all building and site related pre- and post-development activities as well as renovations. Prior to that, he worked for Hyatt in various corporate positions and in Food & Beverage Operations across the U.S., China and Germany. Mr. Urbat has a master's degree in Culinary Art and a Bachelor of Arts degree in hotel management from Hotel Management College in Altötting, Germany.

Mr. Urbat can be contacted at 763-212-5451 or curbat@carlsonrezidor.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.