Editorial Board   Guest Author

Mr. Robinson

Kevin Robinson

COO & Managing Partner, Aparium Hotel Group

A Co-Founder and Chief Operating Officer of Aparium Hotel Group, Mr. Robinson Robinson spent decades in the corporate world and naturally appreciates and understands the structure of a mature organization. However, as he continued his work in the hospitality industry, he became frustrated with the sameness this created.

Mr. Robinson was determined to build a worldwide structure that would ensure consistent levels of service through individual personality. It was clear that this thought process would easily compliment emerging destinations that are rich in history and culture but lack hotels that capitalize on those elements.

Mr. Robinson has a hard time removing himself from the operations of a hotel and works directly with all staff as he wants to make sure Aparium's culture is not lost in translation. He oversees the operation of the company and those individuals in the corporate office responsible for the property level operations. Mr. Robinson brings entrepreneurial ideation and finesse to the idea of “Translocal Hospitality,” immersing and interweaving the brand's independent hotels and onsite restaurants into each community.

Mr. Robinson established a wealth of experience and knowledge living and working abroad, with distinctive stints at some of the world's finest full-service and luxury hotels. He has opened numerous hotels, led massive renovations, and assisted with multiple brand/ownership transitions. His leadership resulted in world renowned accolades in every luxury hotel that managed, including the Elysian Hotel Chicago for which he positioned at the top of the luxury bracket, in a market already home to well-known high-end hospitality brands. A career, which began through the need for an overnight job while working his way through the University of Denver, Mr. Robinson took advantage of the right opportunities at the right moments.

An adventure seeker that is always looking to try something new and wants to improve everything, Mr. Robinson finds his zen in the great outdoors, enjoying the simple things of life. He is actively involved on several board positions and a non-profit organization which he co-founded.

Please visit http://www.aparium.com for more information.

Mr. Robinson can be contacted at 312-275-1078 or kevin@aparium.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.