Editorial Board   Guest Author

Mr. Greger

Ken Greger

Partner, Ward Howell International

Based in Portland, OR, Ken Greger is a Partner with Ward Howell International. With a broad focus that includes hotels & resorts, restaurants, casinos and integrated resorts, cruise lines and travel technology, Mr. Greger focuses on finding the right leadership to help clients achieve strategic outcomes. Clients range from tech startups, hotels and resorts, to major brands and Fortune 500 organizations. Mr. Greger has spoken multiple times at The Lodging Conference, ALIS, The Global Spa & Wellness Summit and to numerous other audiences. A frequent author, Mr. Greger's articles have appeared in The Cornell H. R. A. Quarterly, Hotel & Motel Management, Hotel News Now and other leading industry news media, including Huffington Post.

Mr. Greger is on the ALIS Planning Committee and is also on the Board of the HSMAI Foundation. A Certified Public Accountant, Mr. Greger began his career with Deloitte & Touche and from there entered the world of executive search and consulting. He later joined KPMG's global search practice in Los Angeles, where he was also a member of the firm's Entertainment Industry Practice Group. After six years with KPMG, Mr. Greger was recruited to lead executive search in the Western Region for Laventhol & Horwath, a position he left after four years to launch Greger/Peterson Associates, Inc., a highly regarded executive search firm specializing in Hospitality & Leisure. More than 20 years later, the firm merged with a boutique executive search and advisory firm also focused on hospitality.

In December 2018, Mr. Greger joined Ward Howell International as a Partner with this growing global firm that currently has 27 offices throughout the world.

Please visit http://www.wardhowell-usa.com for more information.

Mr. Greger can be contacted at +1 503-655-4100 or ken.greger@wardhowell-usa.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.