Editorial Board   Guest Author

Mr. Wilhelm

Bill Wilhelm

President, R.D. Olson Construction

For more than 25 years, Bill Wilhelm has played a pivotal role in helping shape R.D. Olson Construction to become one of the nation's leading general contractors, commemorating 40 years in business this year.

Under Mr. Wilhelm's leadership, R.D. Olson Construction has earned an award-winning reputation across the Western U.S. and Hawaii for projects spanning hospitality, multi-unit, adaptive reuse, education and senior living. The firm has been repeatedly recognized by Engineering News-Record as a Top 400 Construction Company Nationwide and Top 40 General Contractor in California.

Mr. Wilhelm has spearheaded some of R.D. Olson Construction's most iconic projects and continues to cultivate the company's nationwide reputation as a trusted, relationship-focused builder. Notable projects completed under his leadership include Lido House, Los Angeles' NoMad Hotel, Irvine Spectrum Marriott, Pasea Hotel and Spa, Chapman University's Reeves Hall and Atria Senior Living, among many others.

Mr. Wilhelm's hands-on leadership approach and forward-thinking industry expertise has made him a highly sought-after speaker for events such as The Lodging Conference and Bisnow. He also frequently contributes his insights to Forbes, The Wall Street Journal, GlobeSt, Construction Today, Hotel Business Magazine and other prominent business and commercial real estate publications.

In addition to leading R.D. Olson Construction, Mr. Wilhelm has dedicated his career to giving back to the local community by volunteering, fundraising and building homes alongside his employees for Habitat for Humanity, Olive Crest, HomeAid, Pediatric Cancer Research Foundation and OC United. His team-oriented leadership and civic-minded approach has helped garner the company numerous awards and recognitions, including "The Olive Crest Leadership Award," Orange County Business Journal's "Best Places to Work" and OneOC's "Civic 50" - a coveted list of the top 50 philanthropic companies in Orange County. In 2019, he was recognized by Boy Scouts of America, Orange County Council, as a Men of Character Honoree.

Mr. Wilhelm graduated from California State University, Long Beach with a bachelor's degree in industrial engineering. He later went on to study at the University of Southern California, where he completed the university's Management Development Program followed by Harvard University's Executive Finance Program. He continues to strengthen the core of the company and attributes his leadership success to his ability to bring out the best in his associates, employees and project partners through a collaborative, team-oriented work environment.

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

Linkedin Profile: https://www.linkedin.com/in/bill-wilhelm-023015b7/

Mr. Wilhelm can be contacted at +1 949-474-2001 or bwilhelm@rdolson.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.