Editorial Board   Guest Author

Mr. Hudak

Richard Hudak

Managing Partner, Resort Security International

Richard G. Hudak, Managing Partner, Resort Security International, graduated from Harvard University (BA) and later earned Masters Degree in Criminal Justice from InterAmerican School of Law in San Juan, Puerto Rico. From 1967 to 1970, Mr. Hudak served as an Officer in the United States Marine Corps and was decorated for his actions in combat during the Vietnam War. Following military service, Mr. Hudak was appointed as a Special Agent in the Federal Bureau of Investigation and was assigned to several offices during his 11 year career investigating criminal matters, conducting background checks on presidential appointments, and working counter-espionage and counter-terrorism cases. Mr. Hudak's corporate career includes cross-industry experience as Director of Corporate Security positions in banking (Mbank, Dallas, TX); hotels ( ITT Sheraton Corporation—500 hotels in 64 countries) and most recently with Loews Corporation (a holding company comprised of Loews Hotels, Bulova Watch Corporation, CNA Insurance, Lorillard Tobacco, Diamond Offshore Drilling, Texas Gas, Gulf South). In addition, Mr. Hudak has been employed as an International Security Consultant with Ackerman and Palumbo, Risk Management Group, and with Resort Security International, a company that he incorporated in Delray Beach, Florida. As an Adjunct Professor, he taught Master's level security management courses at John Jay University, NYC and has lectured at NYU, George Washington University, and at the Hotel Management School in Lausanne, Switzerland. In his current capacity as Managing Partner, Resort Security Consulting Inc. (RSC), Mr. Hudak provides security expert witness testimony and litigation support for several national law firms. RSC also works with architects and developers during construction of new resorts and hotels to create a practical and cost effective approach to security. RSC conducts security surveys and audits, and provides consultation for existing hotels and resorts, marinas, golf clubs, equestrian and ski operations to ensure that they have reasonable protection and safeguards in place. Finally, RSC provides valuable security expertise to selected vendors of security equipment, technology and services. Mr. Hudak sits on the Board of Directors for Safemark Systems, Inc., IdentityTheft911 and the Board of Advisors for I-OnAsia. He is an active member of ASIS, Society of Former Special Agents of the FBI, VFW, American Legion, Harvard Clubs of NYC and Palm Beach, and the Harvard Varsity Club, and is a past member of ISMA, IBSA and the AHLA Security Committee. Mr. Hudak has authored numerous published articles regarding contemporary issues in security management and has appeared on both radio and television programs. Mr. Hudak was featured on the cover of Security Magazine, January, 2007 edition.

Mr. Hudak can be contacted at 516-381-5252 or hudak@resortsecurity.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.