Editorial Board   Guest Author

Mr. Strickler

Craig Strickler

U.S. Managing Director, Valor Hospitality

Craig Strickler joined Valor as Director of Operations in 2018 after spending more than two decades in various facets of the hospitality industry.

After receiving his Bachelor's Degree in Hospitality Management from Webber International University, Mr. Strickler began his career in the hospitality industry with Hyatt Hotels and worked his way through the Rooms Division with leading roles in housekeeping, front office, reservations, revenue management, and security. His Hyatt tenure spanned more than 13 years and five hotels across the U.S. and the Caribbean.

In early 2015, Mr. Strickler joined Charlestowne Hotels in Charleston, SC as Regional Director of Operations. In this role, he was responsible for all areas of hotel operations, from pre-opening development through post-opening operations. He assisted in the initial launch of Graduate Hotels, overseeing the operations in five of the first six properties in the new and growing brand. During his tenure with Charlestowne Hotels, Mr. Strickler led operations at luxury inns, select service independent hotels, and branded downtown properties in locations across the U.S.

At Valor, Mr. Strickler oversees hotel operations across the Valor U.S. portfolio. He strongly believes in the development of his team, and focuses his time on grooming and mentoring leaders throughout the company.

Valor Hospitality Partners is a full service hotel management, acquisition and development company offering an array of services including site selection, product selection, entitlements, financing solutions, conceptual design, construction and project management, procurement, technical services, pre-opening hospitality management and operations management.

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

Linkedin Profile: https://www.linkedin.com/in/craigstrickler

Mr. Strickler can be contacted at +1 601-500-0448 or cstrickler@valorhospitality.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.