Editorial Board   Guest Author

Mr. Fernandes

Chris Fernandes

Director, HVS

Chris Fernandes is Director of HVS Consulting and Valuation, based in New York City. HVS specializes in all types of hospitality assets, including hotels, restaurants, casinos, shared ownership lodging, mixed-use developments, spas, and golf courses, as well as conventions, sports, and entertainment facilities.

Mr. Fernandes began his work in hospitality at Princeton University's conference and event services, where his responsibilities included arranging guest housing and check-ins for groups of up to 600 people. He also served in various restaurant and hotel operations roles with Marriott and Shaner Hotel Management at the University of Delaware before beginning his consulting career with HVS in 2013.

Mr. Fernandes is a state-certified general appraiser in New York, New Hampshire, and North Carolina, and has completed more than 250 appraisals, market and feasibility studies, and consulting engagements throughout the New England, Mid-Atlantic, and Southeast regions; he also has a breadth of experience in the New York City market, having appraised over 100 hotels across all five boroughs. He has assisted a wide range of clients ranging from institutional lenders and investment banking firms to insurance companies, hotel owners and investors, hotel franchise and management companies, gaming companies, and attorneys.

Mr. Fernandes has served as a panelist at the NYU International Hospitality Industry Investment Conference and co-instructor at New York University's Schack Institute of Real Estate with HVS founder Steve Rushmore. He has also authored various publications, including HVS' quarterly Manhattan Lodging Overview since 2016.

Mr. Fernandes graduated summa cum laude from the University of Delaware with a Bachelors of Science in Hotel, Restaurant, and Institutional Management; his honors also included the Gore Entrepreneurial and Marriott Foundation scholarships.

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

Mr. Fernandes can be contacted at +1 603-305-6834 or cfernandes@hvs.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.