Editorial Board   Guest Author

Mr. Sohn

Oliver Sohn

Co-Founder, Seventh Art Media

Oliver Sohn is a practiced real estate investment & development executive with extensive hospitality and marketing industry experience. He is a co-founding partner of Seventh Art Real Estate and Seventh Art Media (both under parent company Seventh Art Group) where he focuses on social media based business development and revenue management strategies. Since joining Seventh Art Group in 2006, Mr. Sohn successfully completed investment and development assignments on 20+ international deals in excess of total $3 billion, including investment strategy, business development, development strategy management, and marketing & sales. Seventh Art Group's international client base includes companies such us Four Seasons, Mandarin Oriental, Marriott, Starwood, Trump International, Dubai World, Industrial Building Corporation (IBC), Plaza Hotel New York/Elad Properties and many more. Under Mr. Sohn's co-leadership, Seventh Art Group has grown to an international practice with 150 worldwide hospitality and real estate projects, located in 22 cities across 4 continents and worth over US$7BN. In January of 2011 Mr. Sohn joined with Douglas O'Reilly to launch Seventh Art Media under the Seventh Art Group to focus on helping hotel brands and properties leverage social media as a means for sales & marketing, PR and customer service benefits.

Mr. Sohn can be contacted at 212-431-8289 or osohn@seventhartgroup.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.