Editorial Board   Guest Author

Mr. Laginia

Juan Pablo Laginia

Director of Operations, InterContinental San Francisco

Originally from Caracas, Venezuela, Juan Pablo Laginia holds a degree in Administration of Tourism Enterprises from the Universidad Nueva Esparta. After completing these studies in 2002, Laginia continued a multitude of hospitality course work, including those at the Revenue Academy in Lima, Peru as well as the Concierge Academy in Caracas, Venezuela. Mr. Laginia first joined the InterContinental Hotels Group in September 2000, assisting with Front Desk and Front Office operations and management at the InterContinental Tamanaco in Caracas, Venezuela. In 2006 Mr. Laginia joined the team at the InterContinental Miami and subsequently trained to become the Assistant Director of Front Office in 2008. Upon his move to the InterContinental San Francisco in 2009, Mr. Laginia was appointed as the Director of Front Office Operations, followed by two years as the Director of Rooms Division. In this role, he was responsible for day-to-day operations and overseeing the Front Office, Housekeeping, Security and IT departments. Mr. Laginia was also instrumental in the creation of the hotel's Innovation Committee and has worked on several projects associated with InterContinental San Francisco's LEED certification, all of which contribute to increasing guest satisfaction. His newest role at the InterContinental San Francisco is as Director of Operations, overseeing not only the Rooms Division but also supporting the Food & Beverage and Accounting divisions.

Mr. Laginia can be contacted at 415-616-6500 or juan.pablo@ihg.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.