Editorial Board   Guest Author

Ms. Conroy

Kathy Conroy

CEO and Director/Partner , HVS Miami

Kathy Conroy, MAI is the CEO/Director-Partner of the HVS Miami Consulting & Valuation office, and the HVS Shared Ownership Services Division. Ms. Conroy has been an active participant in the hotel and shared ownership industry for more than 25 years, and is known in the industry as a creative thinker and problem solver. Since joining HVS in 1998, she has completed thousands of real estate valuation and consulting assignments focusing on hotels, motels, resorts, condo hotels, timeshare, fractional and private residence club projects, and hospitality driven mixed-use real estate for lenders, investors, developers, and advisors throughout the world. Ms. Conroy has an extensive range of geographical experience and has appraised properties in at least 30 states in the U.S. and in more than 30 countries around the world, including 20 islands in the Caribbean Basin and six countries in Central and South America. Kathy has valued over $10 billion of real estate in her career. A member of the Appraisal Institute (MAI) since 1982, Ms. Conroy is also a noted national authority on the valuation of vacation ownership properties, and has authored books on timeshare property assessment, and timeshare property valuation for the American Resort Development Association (ARDA) and the Appraisal Institute. Ms. Conroy is a frequent industry speaker and often serves as an expert witness. She has been involved in numerous trial testimonies -- tax courts, courts of appeal, district courts, and bankruptcy courts. She has also been involved in nearly 20 projects involving litigation support and depositions.

Ms. Conroy can be contacted at 305-378-0404 or kconroy@hvs.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.