Editorial Board   Guest Author

Mr. Mootz

Harald Mootz

Director of Concierge Relations, Les Clefs d'Or USA

Harald Mootz is an 18-year veteran in the New York City hotel industry, having started sparked his career one summer at the Capitol Hilton hotel in Washington DC. His Concierge career began with the Hotel Plaza Athenee in 1994, moving to the New York Palace in 2006, and currently a team member at the famed St. Regis New York since 2008. An active member and former President of the New York City Concierge Association of Hotel Concierges, Mr. Mootz now holds the position of Director of Concierge Relations for the only professional Hotel Concierge organization in the world called Les Clefs d'Or USA (the Golden Keys). Awarded Concierge of the Year at the annual Silver Plume Awards, and a three-time nominee and finalist of New York City's Big Apple Stars award, he is proud of his accomplishments and continues his quest to deliver bespoke service to his discerning guests. With studies at Penn State Behrend in Erie, and a graduate of Southern Connecticut State University in Liberal Studies (with minors in German, French and Communications), Mr. Mootz applies his skills every day on the job. His parents, of German descent, brought him up in Vienna as a baby, he also had the chance to live in Paris France for 2 years, where he learned to speak French at the American School of Paris. Well traveled, Mr. Mootz enjoys exploring new cites and countries and sharing his experiences with his guests and counterparts. He currently works with a team of 8 that combined, offers 154 years of Concierge service!

Mr. Mootz can be contacted at 212-753-4500 or conciergerelations@lcdusa.org

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.