Editorial Board   Guest Author

Mr. Walker

Robb Walker

Chief Operating Officer, Pacific Hospitality Group

As Chief Operating Officer at Pacific Hospitality Group (PHG), Robb Walker oversees the operational aspects of the company's 12 hospitality assets, which include the Meritage Collection, a portfolio of lifestyle and luxury properties, and branded properties under the AC Hotels by Marriott®, DoubleTree by Hilton® and Wyndham flags. With more than 30 years of hotel and resort experience leading first-class operations throughout the U.S. and Canada, Mr. Walker served as senior vice president of operations at Pacific Hospitality Group for a year, but before joining the company, he held a senior vice president of operations position at SilverBirch Hotels and Resorts where he provided strategic leadership to a portfolio of branded and independent properties while also spearheading several high-impact development and repositioning projects. His experience also includes five years with Dolce International as regional vice president overseeing the resort and hotel operations in the U.S. Southwest and five years with Benchmark Hospitality as resident and general manager in resort destinations in Oahu, Hawaii and Lake Tahoe, California. As a Canadian-born hotelier, a graduate of Western University in London, Ontario where he received a Bachelor of Arts Degree in Economics and presently holds the designation as a Certified Board Director from the Institute of Corporate Directors. Established in 1987, Pacific Hospitality Group is a growing hospitality company with 12 hotels, resorts, and club assets across the United States.

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

Mr. Walker can be contacted at 949-861-4700 or info@pacifichospitality.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.