Editorial Board   Guest Author

Mr. Kunzer

Ryan Kunzer

General Manager, The Duniway, a Hilton Hotel

Ryan Kunzer serves as the General Manager of The Duniway, a Hilton Hotel. With over six years of managing experience and a love for Portland, Oregon Mr. Kunzer brings creative thinking, an energetic spirit and a surplus of hospitality experience to the downtown property.

As General Manager, Mr. Kunzer is responsible for devising all capital expenditures including revenue management, team building and delivering a business strategy to increase quality and efficiency of overall operations.

Prior to his current role, Mr. Kunzer held the position of General Manager at Hotel Monaco Portland and the RiverPlace Hotel. He also worked as the Rooms Director at Allegro Chicago.

Mr. Kunzer is always looking to push boundaries and harness the trailblazing spirit that sets The Duniway apart. He is currently introducing a "Run with the GM" program at The Duniway, providing opportunities for team building among the hotel staff. He also plans to activate the new rooftop space, Abigail's Hideaway with local events, arts partnerships and other community driven programming to engage the local market and satisfy the quest for experiential travel while visiting the property.

Born and raised in Toledo, Ohio, Mr. Kunzer graduated from The Ohio State University with a degree in Hospitality Management. In 2002, he moved to Portland to work at the Hilton Executive Tower, which later converted to The Duniway, and triumphantly returns to bring his career full circle.

Please visit https://www.duniwayhotel.com/ for more information.

Mr. Kunzer can be contacted at +1 503-721-2887 or ryan.kunzer@duniwayhotel.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.