Editorial Board   

Mr. Heller

Jed Heller

President, The Providence Group

Jed C. Heller is President of The Providence Group LLC, and a 30 year veteran of the hospitality management industry. Heller began his career with Winegardner and Hammons, a full service management company in Cincinnati, OH. Heller went on to successfully manage all phases of three start up business ventures involved in real estate investments, acquisitions, and hospitality management; two of these as operating partner. With his experience, unique style, and personal involvement in every management operation, he has been engaged by clients around the world. In 2005, Heller started The Providence Group LLC to offer unique hospitality and general management services to hotels, time-share resorts, and condominiums. Heller soon recognized the growing need for the professional management of small to mid-size hotels. The Providence Group LLC successfully fulfilled this need by providing positive, cost-effective, and efficient results to this market segment. His management focus is on quality, attention to detail, hands-on service, and full accountability for every employee. With a favorable industry response to his management style and business acumen, Heller made the strategic decision in early 2008, to allocate all resources and company focus to the full service management of small to mid-size hotels.

Mr. Heller can be contacted at 781-582-8785 or jcheller@providencegrp.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.