Editorial Board   Guest Author

Mr. Renard

Stephen J. Renard

President, Renard International Hospitality Search Consultants

Stephen J. Renard was born in Toronto and attended the University of St. Michael's College in the University of Toronto graduating in 1970 with a Business Degree. For the past 45 years, he has been the founder and President of Renard International Hospitality Search Consultants, which is the Leading Executive Recruitment Firm serving the Hospitality Industry worldwide.

This year Renard International celebrates its 45th anniversary and in 2014, we completed management searches in over 30 countries internationally. Just as recent as in December 2014, Mr. Renard completed the most challenging placements in Mongolia and Nepal and is proud to say that, "we have now placed at least one individual in every country in the world"! This is unique since many of the countries that he has done business with, did not exist when Renard International first opened for business in 1970.

Every year, Mr. Renard travels to over 30 countries meeting with clients and candidate's everywhere. Not to mention the importance of staying well-informed on current trends and practices. He is a hospitality specialist who is recognized as the benchmark of recruitment companies.

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

Mr. Renard can be contacted at +1 4163648325228 or steve@renardinternational.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.