Editorial Board   Guest Author

Mr. Devlin

Tuckey Devlin

President, Hemingway Hotels & Resorts

Tuckey Devlin leads the growth and development programming of Hemingway Hotel and Resorts. He is a seasoned real estate and business development professional with over 28 years of experience in all aspects of the industries, including development, project and property management, finance, sales and leasing, food and beverage operations, tax planning, accounting and syndication. Since 1983, Mr. Devlin has been a principal in numerous real property businesses, including a Texas real estate management and syndication firm, two national apartment housing redevelopment companies and an international services company providing a wide array of real estate and financial services now supporting the development of Hemingway Hotel and Resorts projects. As a principal or owner's representative, Mr. Devlin has executed various real estate projects totaling over $350,000,000 and has been responsible for the management and profitability of a diverse real estate portfolio in excess of $1 billion in five states. Mr. Devlin is a graduate of the University of Texas at Austin with a BBA in Finance and Real Estate.

Mr. Devlin can be contacted at 305-735-8575 or inquiries@hemingwayhotels.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.