Editorial Board   Guest Author

Mr. Nathraj

Yatish Nathraj

Hotel Broker, HTL Hospitality Advisors

Working in the hospitality industry for most of his career Yatish Nathraj is a Hotel Broker with HTL Hospitality Advisors in Southern California. He started off as a handy man at a small motel in Riverside that led him to pursue a more passionate role in the industry. He has worked in management positions at award winning franchised properties such as Best Western and InterContinental Hotel Group, including Hampshire Hotels a full service Boutique Hotel chain located on the continent of Africa. He has held almost every position in a hotel and now helps investors and managers make critical decisions in their hospitality operations to ensure the success of their business.

Mr. Nathraj has traveled globally to help hospitality investors find key markets for investments. He has been traveling to Africa for the past decade, assisting clients with hospitality asset management and consulting. His passion and specialization is in helping entrepreneurs and first time hospitality investors understand the dynamics of their investment and operations of hotels. Mr. Nathraj has helped syndicate deals to ensure the best outcome for all parties involved through strategic placement and organizational restructuring. He has consulted investors in California and Africa on how to acquire, operate and sell their properties in a diligent manner.

Mr. Nathraj is an active member of the Asian American Hotel Owners Association and is an Ambassador for the association in the South Pacific Region. He has a BS in Hotel Administration & Gaming from the University of Las Vegas, Nevada and a Masters in Real Estate Development from the University of Southern California.

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

Mr. Nathraj can be contacted at +1 951-906-4916 or ynathraj@htlha.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.