Editorial Board   Guest Author

Mr. Takach, Jr.

Richard Takach, Jr.

President & CEO, Vesta Hospitality

In 1996, Richard Takach co-founded Vesta Hospitality with a vision of creating unique hotels that offer the finest in quality and service. With more than 30 years of experience in the hotel industry, he has earned a reputation for attracting and retaining talented hospitality industry professionals who in turn create award-winning hotels with outstanding customer satisfaction. Before forming his own company, Mr. Takach served as Regional Manager for the Marriott Corporation in Bethesda, Maryland, and spent seven years as Executive Vice President of Dimension Development Company of Natchitoches, Louisiana. He has served on Hilton Hotels' Advisory Council and was Chairman (2007/8) of the Owner's Association for InterContinental Hotels Group. Mr. Takach is currently represents the Past Chairman for this organization and is also the Chairman of the Asia Pacific Region. Mr. Takach graduated from Pennsylvania State University with a degree in business administration and has since gained first-hand experience in every aspect of hotel operations, management and development. Mr. Takach is an active community leader generously giving his time as an active member to the Vancouver Rotary Club and the Vancouver Historic Trust. He serves as Chairman of the Evergreen Highway Trail Coalition and serves on the Board as Chairman for the Clark College Foundation in Vancouver, Washington.

Mr. Takach, Jr. can be contacted at 360-737-0442 or rtakach@vestahospitality.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.