Editorial Board   

Mr. Catrett

Jeffrey Catrett

Dean, Kendall College Les Roches School of Hospitality Management

Jeffrey Catrett joined Kendall College as Dean of the Les Roches School of Hospitality Management and dean of the School of Business in 2006. His professional experience in hospitality and hospitality education spans 25 years and four continents - North America, Europe, Asia and Africa. After a ten-year management career in hotel operations, with companies such as Omni International and Swiss^otel, Mr. Catrett turned his attention to academics in 1989. Prior to joining Kendall College, Mr. Catrett served as dean at the Ecole h^oteli`ere de Lausanne (2000-2005) and dean of Academics at the original Les Roches Swiss Hotel Association School of Hotel Management (1992-1995), in Bluche, Switzerland. He is a frequent speaker and consultant, both nationally and internationally, on curriculum development, hospitality trends, hospitality information technology and strategic management. Mr. Catrett holds a Bachelor of Arts degree from Middlebury College and a Master of Management in Hospitality from the Cornell University School of Hotel Administration. He has published articles in several major hospitality texts and journals including the Cornell Hotel and Restaurant Administration Quarterly and the Surrey Quarterly. Mr. Catrett is also a member of the Cornell Hotel Society and the International Council of on Hotel, Restaurant and Institutional Education Association (ICHRIE).

Mr. Catrett can be contacted at 312-752-2418 or jcatrett@kendall.edu

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.