Editorial Board   Guest Author

Mr. Clough, MAI

Rod Clough, MAI

President - Americas , HVS

As President of HVS Americas, Rod Clough brought together all U.S. Consulting & Valuation offices under common ownership and has revolutionized the way the company is led and managed. Mr. Clough oversees strategy execution for HVS throughout all its Americas locations and divisions.

HVS is the nation's leading consulting firm that is laser focused on the hospitality sector. The firm provides expertise through every phase of ownership across a wide range of hospitality assets. We help clients succeed in the complex consulting arena, from feasibility studies to exit strategies and everything in between.

Mr. Clough's tenure with HVS spans almost 25 years, during which time he has played an important role growing the company from a handful of locations across the Americas to 40. He has done this primarily by fostering an extraordinary corporate culture built on a foundation of excellence, service, and appreciation.

Mr. Clough is a Designated Member of the Appraisal Institute (MAI) and a state-certified general appraiser. His consulting experience encompasses all hotel property types and brand segments, including convention center headquarters hotels; resorts and full-service hotels; select-service hotels; limited-service and extended-stay hotels.

In 2007, Mr. Clough coordinated the appraisals of nearly 200 properties associated with the $26-billion sale of Hilton Hotels to The Blackstone Group, an unprecedented transaction in the history of the international lodging industry and, to date, the largest assignment undertaken by the firm.

Mr. Clough also spearheaded the re-launch of HVS Brokerage & Advisory (U.S. division) in 2018 and continues to innovate the way HVS does business every day.

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

Linkedin Profile: https://www.linkedin.com/in/rod-clough-mai-6986a410/

Mr. Clough, MAI can be contacted at +1 214-629-1136 or rclough@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.