Editorial Board   

Mr. Burchard

Shaun Burchard

President, Meridian Hospitality Group, Inc.

Shaun Burchard, a hotel professional since 1986 and a Certified Hotel Administrator, is President and Operating Partner of Meridian Hospitality Group, Inc., a hotel performance company delivering superior hotel results since its formation in 2004. Mr. Burchard and his partners at MHG have built the company from a single distressed hotel to operating more than 26 hotels across the country including brands with Hilton, Marriott, IHG, Choice, and Best Western. Meridian Hospitality Group is successful as a result of its entrepreneurial approach and a relentless commitment to outperforming the competition at every opportunity. Meridian Hospitality Group is built on the principles of smart hard work, objective measurement of meaningful metrics and developing ownership in the outcome at all levels. Originally from New York and now based in the Midwest, Mr. Burchard has spent the last 20+ years building success across the full spectrum of hotels from select service through luxury brands throughout the United States. Mr. Burchard's career, before forming Meridian Hospitality Group, consisted of a balance of positions dedicated to both Operations and Sales & Marketing, allowing him to bring a unique focus and level of expertise to MHG's investment partners and managed properties. Strong beliefs in direct effective communication and transparency in day-to-day decision-making are key drivers in the successful growth of Meridian Hospitality Group.

Mr. Burchard can be contacted at 618-531-5177 or sburchard@shaunburchard.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.