Editorial Board   Guest Author

Mr. Zuri

Erich Zuri

General Manager, Munich Marriott Hotel

Erich Zuri joined the Munich Marriott Hotel as General Manager in 2014 where he heads the upscale property in the heart of Munich featuring 348 guest rooms, 14 suites, multiple dining options, a spa & health club, and modern meeting, event and conference spaces. Mr. Zuri brings over three decades of excellence in the hospitality industry to this post in one of Germany's most popular travel and meetings destinations. After graduating from HOSPA in Switzerland at the beginning of his professional life he built his career on both sides of the Pond, holding positions in the US and across Europe. He kicked things off in Washington DC where he served as the Food & Beverage Director at the Mayflower Hotel and then at the Madison Hotel before moving up to the General Manager spot at the State Plaza Hotel and Suites also in the US Capital city. Mr. Zuri then took the helm as the General Manager at the Renaissance Arlington Hotel in Virginia before returning to Europe in 1994 to assume the role of General Manager at the Renaissance Prague. At this property he was awarded Hotelier of the Year in the Czech Republic in 1997. From 1999 to 2006 Mr. Zuri held the office of vice president of CTF Hotels and Resorts, which includes 72 luxury hotel and resorts in North America and Europe. Following that, he joined Marriott Hotels to serve as the General Manager at the Athens Ledra Marriott Hotel, and acted as General Manager at Courtyard by Marriott Brussels.

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

Mr. Zuri can be contacted at 498-936-0020 or erich.zuri@marriott.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.