Editorial Board   Guest Author

Ms. Miller

Tammy S. Miller

President, Alternate Resources

Tammy Miller is a thirty year veteran of the Interior Design and Purchasing world. Ms. Miller founded Alternate Resources in 1991 to address a tremendous need in the Hospitality Industry and contract markets for high quality personalized end to end project management. Ms. Miller has built Alternate Resources with the concept that a good designer understands how to purchase, and a good purchasing agent clearly understands what the design intent is, while managing to budgets and deadlines. It is her expertise in both of these concentrations, which sets Alternate Resources apart. Ms. Miller helps create the vision of the owner, and then finds the means to achieve this vision, while exceeding the expectations of the guest, owner, management, and brand. By offering her skills to hotel owners and management firms, she fills a principal position on a project team which lends years of experience to any new build or renovation. Ms. Miller can help develop innovative and creative design, select and specify appropriate products, manage the procurement and financial process, communicate consistently with the project team and stay within budget requirements and deadlines. First and foremost, Ms. Miller is a business professional and understands clearly the need to make good design and financial decisions for the projected life of the refurbishment or new build. Successful projects include brand hotels such as Starwood, Hilton, IHG, Marriott, Wyndham, Choice, Independent and Boutique Hotels and Casinos. Prior to founding Alternate Resources, Ms. Miller was Senior Vice President of Branch Design at Shearson American Express where she was responsible for branch design on a national level, establishing national standards and negotiating national contracts for all products used in the branch offices including FF&E and OS&E. Ms. Miller holds a Bachelor of Science Degree in Marketing from the Robert H Smith School of Business at the University of Maryland, College Park. She is passionate about parenting, travel and photography.

Please visit http://www.alternateresources.com for more information.

Ms. Miller can be contacted at 914-713-1001 or tammy@alternateresources.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.