Editorial Board   Guest Author

Mr. Brunetti

Vince Brunetti

Exec. Assistant Manager / F&B Director, Hyatt Regency Waikiki Beach Resort & Spa

Originally from Michigan, the northern suburbs of Detroit, Vince Brunetti's career in the hospitality industry began with the family business. With three family-owned and operated restaurants in the Detroit area, Mr. Brunetti's innate talent and occupational destiny were both preordained. Mr. Brunetti attended the Institute of Hotel & Motel Association, a Michigan State hotel program, and furthered his studies at Rutgers University in New Jersey. Shortly after moving to New Jersey, Mr. Brunetti was tapped by the Trump organization for the Trump Marina Hotel & Casino in Atlantic City, where he held various food and beverage positions during his six year tenure. In 1991, he joined Merv Griffin Resorts Hotel & Casino, where he managed the VIP players clubs as well as two restaurants. In 1995, Mr. Brunetti marked the beginning of his career with Hyatt, accepting a position as Beverage Manager at the Hyatt Regency Bethesda. He transferred to the Hyatt Regency Princeton as Banquet Manager in 1997, and he was promoted to Director of Outlets at the Hyatt Regency Newport Beach in 1999. With measurable successes under his belt, Mr. Brunetti was again promoted in 2002 to Assistant Food & Beverage Director at the Hyatt Regency Orlando Airport. Opportunities took him back to Southern California, where, in 2004, he was promoted to Assistant Food & Beverage Director at the Hyatt Regency Irvine. In 2005, Mr. Brunetti further advanced, becoming Food & Beverage Director at the Hyatt Regency Long Beach. In 2008, Mr. Brunetti gladly accepted the position of Executive Assistant Manager - Food & Beverage Director at the Hyatt Regency Waikiki Beach Resort and Spa. At the 1,229 room resort, Mr. Brunetti oversees all food and beverage operations, including five restaurants and lounges, and a team of 240 employees. From the elegance of a Hawaiian-inspired steakhouse concept at The Colony to the inspired Italian-Asian fusion at Ciao Mein, Mr. Brunetti takes pride in offering an eclectic array of flavorful cuisines paired with authentic hospitality and service. Encouraging innovation and creativity in his team has resulted in inventive new items such as Torched Sushi and house-infused vodkas featuring tropical ingredients. Dedicated to offering an excellent value to guests of the Waikiki resort, Mr. Brunetti has been instrumental in introducing economically-sensitive prix-fixe menus, “Sunset Hour” specials, and customizable and affordable in-room dining offerings. In 2011, Mr. Brunetti oversaw the transformation of Hyatt Regency Waikiki Beach's entire food and beverage program with the introduction of two new restaurants, Shor American Seafood Grill, and Japengo, A Pacific Rim Restaurant and Sushi Bar, as well as a new poolside lounge and bar, Swim, and new Regency Club product.

Mr. Brunetti can be contacted at 808-237-6104 or vincent.brunetti@hyatt.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.