Editorial Board   Guest Author

Ms. Kolakowski

Heather Kolakowski

Lecturer in Food and Beverage Management, School of Hotel Administration, Cornell University

Heather Kolakowski is a lecturer in food and beverage management at the School of Hotel Administration (SHA). She teaches several food and beverage courses, including Restaurant Management, Contemporary Healthy Foods, as well as Hunger, Health and Nonprofit Social Enterprise. She is also the faculty advisor for Hotel Ezra Cornell (HEC), the student-run hospitality showcase conference which allows students the opportunity to put theory into practice while taking on leadership responsibilities each spring. Ms. Kolakowski has also taught at the Culinary Institute of America (CIA) in Hyde Park, NY. Her courses included Beverage Operations Management, Spirits and Principles of Mixology, Advanced Principles of Service in Hospitality Management, Introductory Table Service in the dining room of St. Andrew's Cafe, and Formal Hospitality and Service Management in the American Bounty Restaurant on the CIA campus. These front-of-the-house classes review the principles of fine service and hospitality in a restaurant setting, emphasizing customer service, beverages including wine and spirits, restaurant trends, and sales. In addition to her service classes, she has also taught the elective Women in Leadership. A 2000 graduate of SHA and a 2002 graduate of the CIA, Ms. Kolakowski returned to her culinary alma mater in 2008 after serving as food and beverage manager for the Four Seasons Hotel Company in Washington, D.C. and Jackson Hole, WY. Her additional professional experience includes assistant manager for the Peninsula Grille in Warrington, PA, and teaching assistant at both the CIA and Cornell University. Awarded an MBA at SUNY Empire State College in December 2013, Ms. Kolakowski is also a member of the Women's Foodservice Forum, Women Chefs and Restaurateurs, the United States Bartender's Guild Association, and the Cornell Hotel Society. Ms. Kolakowski is a Certified Hospitality Educator (CHE) and certified TIPS responsible alcohol service instructor.

Please visit http://www.cornell.edu for more information.

Ms. Kolakowski can be contacted at 607-255-8397 or haf30@cornell.edu

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.