Editorial Board   Guest Author

Mr. Ashbel

Boaz Ashbel

Managing Director, Aztec Group

As Managing Director of Aztec Group, Inc., Bo Ashbel focuses solely on hospitality acquisitions, dispositions, joint ventures, and debt and equity financing. His area of expertise involves a variety of hospitality property transactions and financing, including select and full-service hotels, convention-oriented resorts, as well as condominium hotels.

Mr. Ashbel's 25 years of hospitality experience includes acquisitions and dispositions, debt, mezzanine, and equity financing, joint venture creation and capital restructuring, market research, economic impact analysis, financial analyses, appraisals and operational reviews for a variety of existing and proposed hotels, resorts and other leisure-oriented properties.

Prior to joining Aztec, Mr. Ashbel founded Ashbel Realty Advisors, Inc., which facilitated the acquisition, disposition, joint ventures, and debt and equity financing for hospitality properties. Over the past 15 years, he has been involved as a principal in a number of hospitality related projects, gaining a keen understanding of operational and ownership related issues.

Mr. Ashbel gained considerable experience at Landauer Associates, Inc., Pannell Kerr Forster, and Laventhol & Horwath where he directed hotel related valuations and appraisals, as well as feasibility studies and developmental consulting for projects located throughout the Caribbean, South Florida and other international locations.

Mr. Ashbel graduated from Cornell University with a Bachelor of Science Degree in Hotel Administration. He is a former Vice President of the Cornell Society of Hotelmen, a Tourism Committee member of the Greater Miami Chamber of Commerce and an active Florida Real Estate and Mortgage Broker.

Please visit www.aztecgroup.com for more information.

Mr. Ashbel can be contacted at 305-854-5000 or bashbel@aztecgroup.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.