Editorial Board   Guest Author

Mr. Hoffman

Bill Hoffman

President/CEO, Trigild

Bill Hoffman is President and CEO of Trigild Inc., a real estate services firm specializing in commercial loan recovery, receivership/bankruptcy, consulting services and asset and property management. He has over 30 years experience as an attorney, real estate broker and court appointed receiver for more than 2,000 assets, including hotels, office buildings, retail centers, multifamily projects and restaurants nationwide. One of the most respected experts on receivership law in the industry, Hoffman helped found San Diego-based Trigild as a hotel management firm in 1976. Today, the business continues to grow, with properties in all sectors nationwide. Mr. Hoffman is recognized by the American Hotel and Lodging Association as a Certified Hotel Administrator. He is a former President of the California Lodging Industry Association, served seven years on CLIA's Board of Directors and was previously appointed by the Governor of California to the California Tourism Selection Committee. Currently, he serves on the American Bar Association's Hotels, Resorts & Tourism Executive Committee and is a founding Director of the Hospitality Lawyers Association, Mr. Hoffman is also a member of the Turnaround Management Association, Commercial Real Estate Finance Council, American Lodging & Hospitality Association, Mortgage Bankers Association, National Association of Bankruptcy Trustees, and numerous other professional associations. Mr. Hoffman has authored more than one hundred articles for various hospitality, real estate, business, finance, and general publications. He is a frequent lecturer at conferences and conventions for hoteliers, bankers, and lawyers, and has been interviewed by national publications such as National Real Estate Investor, the Los Angeles Times, Bloomberg News, Real Estate Forum, GlobeSt.com and The Wall Street Journal. Mr. Hoffman's unique blend of expertise in management, law, and real estate has led State and Federal Courts to appoint him as Receiver, Trustee or Custodian for troubled real estate assets across North America. Recently, in a landmark case that opened the door for substantial boosts in commercial loan recover for lenders, an Arizona Superior Court issued a ruling enabling Trigild to sell seven Arizona apartment complexes for $123 million. According to Hoffman, who acted on Trigild's behalf as receiver, “Trigild and lender's counsel won the authority to sell the properties during receivership and not require the lender to foreclose prior to a sale. This was unprecedented, and a major victory for special services.” Additionally, each year his company sponsors the annual Trigild Lender Conference, the distressed commercial loan industry's premier symposium for insight on dealing with non-performing loan portfolios.

Mr. Hoffman can be contacted at 858-720-6700 or bill.hoffman@trigild.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.