Editorial Board   Guest Author

Mr. LoBosco

James LoBosco

Managing Director, Embassy Suites Baltimore Downtown

James A. LoBosco has over 25 years of professional experience in the hospitality industry. Having served as Hotel General Manager at hotels in Annapolis, Philadelphia, Baltimore and Washington, DC, James has experienced a variety of businesses and has a track record for developing strong teams, repositioning and transforming hotels. Both his management and life philosophy is based on fostering a positive environment and maintaining balance. One shining example was when Mr. LoBosco started in Annapolis, the Capital to Capital Youth Experience, a program designed to expose students to the many facets of business and government, and how they interact at a local level. Students partake in a two day field trip to Annapolis and DC in hopes to unveil the mystery and spark interest in these areas. Mr. LoBosco was Chairman of the Board for the Annapolis & Anne Arundel County Conference and Visitors Bureau and now serves as Chairman of the Maryland Hotel and Lodging Association; he has served on the Board of Directors for Safe Shores, a Children's Advocacy Center in Washington DC and is a long standing advisor to the Village Academy in Washington. In addition to awards and recognition received for community involvement, James was recognized locally by the Washington DC Hotel Association and nationally by the American Hotel & Lodging Association as General Manager of the Year. When Mr. LoBosco is not working, he enjoys traveling and working on home improvement projects.

Mr. LoBosco can be contacted at 410-727-2222 or james.lobosco@hilton.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.