Editorial Board   Guest Author

Mr. Khan

Shujaat Khan

Head Concierge, Capital Hilton Hotel

Shujaat Khan, Head Concierge of the Capital Hilton Hotel, was recently elected President of The Washington Area Concierge Association. An international concierge leader, Mr. Khan's life-long service to the concierge community is unequalled. His resume contains impressive posts including President of Les Clefs d'Or USA, UICH Zone Director of the Americas and he spent 22 years on Les Clefs d'Or USA's Board of Directors. Mr. Khan is currently the Chairperson of Strategic Partnerships for Les Clefs d'Or international.

Mr. Khan's dedication to hospitality excellence is demonstrated by his deep commitment to fostering growth and professionalism among Concierges. To help improve the service delivery of Caribbean hospitality professionals, in 2006, Mr. Khan partnered with Holly Stiel, of Thank You Very Much Inc., to create a Caribbean training program. Over 1,000 front-line staff were educated in The Art of The Concierge, delivered throughout the Caribbean. The class was also delivered in Washington DC, Miami and Los Angeles.

Mr. Khan's award winning service style earned him frequent accolades. He is a recipient of multiple professional awards, including Hospitality Star of the Year, from the Hotel Association of the District of Columbia, two Silver Plume Awards and Spirit of Pride Award from the Hilton Hotel Corporation.

Mr. Khan has initiated many philanthropic endeavors to assist local, national and international charities. His selfless fundraising efforts have raised thousands of dollars to provide assistance to victims of disasters and Concierges in need, through Les Clefs d'Or's Foundation of the Americas.

For fun, Mr. Khan had a cameo appearance with Clint Eastwood in the movie "Absolute Power." He also performed a short role in "Sheer Madness," at the Kennedy Center.

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

Mr. Khan can be contacted at +1 202-639-5712 or shujaat.khan@hilton.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.