Editorial Board   

Mr. Steensma

Mike Steensma

General Manager, Corrigan Logistics

Mike Steensma serves as general manager of Corrigan Logistics, a Michigan-based provider of transportation, warehousing and complete project management for businesses throughout the United States. In this role, Mr. Steensma is responsible for the overall daily performance of the Corrigan Logistics operations, including finances and personnel. He also oversees the company's full installation crews, as well as its 25 truck hauling fleet. With more than 20 years' experience in the moving storage business, Mr. Steensma started with the Corrigan Family of Companies in 1992 as a dispatcher for Corrigan Moving Systems, a full-service relocation company based in Farmington Hills, Mich. In 2010, Mr. Steensma became the general manager of Corrigan Logistics, utilizing his years of expertise and experience to educate his fellow team members throughout Corrigan's 12 branch locations on logistics operations. Mr. Steensma is a graduate of Grand Valley State University, where he earned his bachelor's degree in accounting with a minor in business management.

Mr. Steensma can be contacted at 877-670-7564 or MSteensma@corriganlogistics.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.