Editorial Board   

Mr. Hill

Roger G. Hill

Chief Executive Officer & Chairman, The Gettys Group Inc.

Roger G. Hill II is CEO & Chairman of Gettys, a leading hospitality design, procurement and development firm he co-founded in 1988. A respected hospitality industry veteran, his expertise and influence have helped place Gettys among the most recognized and published firms in the hospitality design industry. One of the vanguards of a “beautiful design is good business,” philosophy in the hospitality design industry, Roger has led Gettys through over two decades of growth by continually raising the bar. First, he changed the business model of a hospitality design firm by adding an in-house procurement department and later, by creating a property development arm at Gettys. Today, Gettys is an industry leader, known for offering a turn-key development-design-procurement formula to hoteliers but also for consistently creating hotels that deliver profits. Most recently, Roger and his team have pursued global growth with offices in Hong Kong and Dubai. Roger is frequently called upon by hospitality and business industry publications to provide insight into the redevelopment, renovation, and repositioning of hotels and is repeatedly quoted by national media outlets. His role as CEO also includes the strategy and analysis for Gettys' development efforts, including the acquisition and repositioning of assets throughout the United States. Roger's achievements earned him Hospitality Design magazine's prestigious Platinum Circle Award, recognizing exceptional achievement in the hospitality design industry. A graduate of Cornell University, School of Hotel Administration, Roger is a member of the Urban Land Institute, International Society for Hospitality Consultants, and the Young President's Organization.He also serves as a board member of the Lincoln Park Zoo and is past president and past trustee of the Auxiliary Board for the Art Institute of Chicago. Additionally, he has served as an appointed delegate for the White House Conference on Small Business.

Mr. Hill can be contacted at 312-836-1111 or info@gettys.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.