Andrew Broad Joins Robert Douglas as Managing Director

USA, New York City, New York. June 15, 2022

RobertDouglas announced today that Andrew Broad, a 25-year veteran of the hotel industry, has joined the company as Managing Director in the firm's New York office. In this role, Andrew will be involved in every aspect of the firm's business, from investment sales to structured financing and joint venture equity raises.

Andrew's career has included leadership roles in a range of hospitality companies, including as Principal in the Hospitality Group at Avison Young. His career also includes time spent as Senior Vice President at HREC Investment Advisors and as a member of the Board of Directors at Morgans Hotel Group.

"We are thrilled to welcome Andrew to the team at RobertDouglas," Douglas Hercher said. "He is a dynamic and energetic individual who has the pulse of the hospitality industry and a rock solid track record of success."

"Robert Douglas is well known and well respected and I am excited to join the team," said Broad. "I look forward to putting my experience and my industry relationships to work to help us build on our success and continue to earn the trust and respect of our clients and of the industry as a whole."

Andrew Broad, Managing Director - RobertDouglas

About RobertDouglas

Business Contact:

Paul Kesman
T: +1 248-321-2035
E: [email protected]

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Coming up in August 2022...

Food & Beverage: Remarkably Resilient

In the wake of the devastation that disrupted every aspect of their operations, the hotel food & beverage industry is proceeding with cautious optimism and a measure of hope as it re-emerges from the pandemic's darker days. It is also bringing forward all the lessons learned from the challenges that were faced, and integrating them into their current, day-to-day operations. For example, new digital interfaces that minimize physical contact, including tableside ordering systems and QR code menus. Here to stay are also features such as packaged room service meals and cocktails; on-property, quick-service food options; a greater emphasis on outdoor dining and pop-up restaurants; gourmet home meal kits; live-streamed cooking classes; and virtual wine-tastings. Still, some challenges remain, such as coping with a persistent labor shortage and maintaining scrupulous sanitation standards. The August issue of the Hotel Business Review will report on what some leading hotels are doing to integrate these changes into their F&B operations as they rebound with a remarkable resiliency.