Editorial Board   Guest Author

Mr. Gallagher

Bram Gallagher

Economist, CBRE Hotels' Americas Research

Bram Gallagher is an Economist for CBRE Hotels' Americas Research, the Americas research arm of the world's largest commercial real estate firm. He maintains performance forecasting models for 60 major U.S. hotel markets, performs consulting work for a destination marketing organization, creates tools for hotel developers, and examines the effects natural disasters have on hotel occupancy.  His background in statistical modeling and understanding of how markets operate have allowed him to reveal powerful, new insight into the future of the lodging industry.

After earning his PhD in Economics with a focus in Econometrics from the University of Georgia in 2011, Mr. Gallagher worked as a professor at Middle Tennessee State University and Berry College. Taking his expertise in microeconomic and econometric theory with him, he left the academy for a research position in the lodging industry in 2015 to better learn how economics is practiced.

His research interests are in analyzing hotel performance data combined with local and national economic data to produce actionable intelligence for the hotel manager, investor and developer. He believes that reducing and characterizing uncertainty around future outcomes spurs present decisions.

Mr. Gallagher has presented his findings on occupancy taxes to AAHOA, a paper on natural occupancy and rental adjustment at the conference of the American Real Estate Society, and thoughts on novel forecasting methods to his colleagues. He has had his research published in several CBRE reports, as well as in Hotel News Now. He has also published a generalization of the Arrow-Lind Theorem in the Journal of Natural Resources Policy Research.

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

Mr. Gallagher can be contacted at +1 404-812-5189 or bram.gallagher@cbre.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.