Editorial Board   Guest Author

Mr. Cornell

Robert M. Cornell

Senior Vice President of Development, Preferred Hotels & Resorts

With more than 35 years experience in the hotel, airline and travel industries, Mr. Robert M. Cornell serves as Senior Vice President of Development for Preferred Hotels & Resorts. Mr. Cornell joined Preferred Hotels & Resorts in 1994 as Senior Vice President of Sales and Marketing. From 2002 to 2004, he served as Managing Director of the Preferred Hotels & Resorts brand. A recognized expert in Quality Assurance, he also directs the company's award-winning Global Standards of Excellence™ quality assurance program. In 2006, he was instrumental in the development of Preferred Residences a new luxury residential brand created in partnership with Interval, and, in 2007, he led the acquisition team for Historic Hotels of America. Previously, he had been a Co-Founder and acted as Senior Vice President of the former Sterling Hotels brand. He also spent 12 years with Four Seasons Hotels, LTD, serving as Corporate Vice President of Marketing and Planning, Vice President of Field Marketing and at the property level, Resident Manager of the Four Seasons Olympic Hotel in Seattle and Director of Marketing at the Ritz Carlton in Chicago. Mr. Cornell also held sales, promotion and marketing positions with Swissair and American Express travel. Mr. Cornell received his certificates in Hotelierie as an operations apprentice working at hotels in Switzerland, Austria, Spain and Morocco. He also attended Portland State College in Portland Oregon, The French Institute in New York and more recently earned a Certificate in Fine Arts from the Art Institute of Chicago.

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

Mr. Cornell can be contacted at 312-542-9205 or rcornell@preferredhotels.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.