Editorial Board   Guest Author

Mr. Favre

Eric Favre

Managing Director, The Alpina Gstaad

Eric Favre, a distinguished hotelier with 30 years of experience at luxury properties in Europe, Southeast Asia and Africa, is the Managing Director of The Alpina Gstaad, the first luxury hotel to open in the Swiss Alpine resort in 100 years. He was appointed to the position on October 1, 2013. Prior to joining The Alpina Gstaad, Mr. Favre was General Manager of the Djibouti Palace Kempinski in Africa. He spent ten years as General Manager of Le Mirador Kempinski in Le Mont Pelerin, Switzerland. From 1996 to 1999, he served as Director of the Hotel Management School Les Roches in Bluche, Crans Montana. Mr. Favre has held executive positions in such revered hotels as The Oriental in Bangkok and Al Khozama in Riyadh, a Leading Hotel of the World. A native of the Canton of Vaud, Mr. Favre graduated from the Ecole Hotelière de Lausanne and later received a Diplome de Chef d'Entreprise de la Societe Suisse des Hoteliers. In 1998, Mr. Favre was awarded a Master of Science Degree in Training and Development from IMC in London. He speaks French, English and German. To stay in shape, Mr. Favre enjoys long distance running and has competed in seven marathons. On August 9, he plans to participate in the Glacier 3000 Run that begins in the village of Gstaad and climbs almost 6,400 feet to the Glacier and back. Mr. Favre will run the first - and most difficult - 13 miles.

Mr. Favre can be contacted at 410338889888 or efavre@thealpinagstaad.ch

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.