Editorial Board   Guest Author

Mr. Elger

Hermann Elger

General Manager, Montage Beverly Hills

A second generation hotelier, Mr. Hermann Elger joined Montage Hotels & Resorts as General Manager of Montage Beverly Hills in October 2010. In this role, he oversees all operations of the hotel, which is located in the heart of the Golden Triangle in Beverly Hills, Calif. He spent the last 18 years of his hospitality career with The Ritz-Carlton Hotel Company, and has held positions at their properties in Aspen, Bali, Cancun, Washington D.C. and Miami. He also played a key role in opening properties in Kuala Lumpur, Shanghai, Dubai, Philadelphia and Bachelor Gulch. Most recently, Mr. Elger held the position of General Manager of The Ritz-Carlton, Cancun in Mexico, a position he held since 2007. Considered The Ritz-Carlton Hotel Company´s most acclaimed resort, it holds the distinction of being the world´s only AAA rated, triple Five Diamond Resort, having earned Five Diamonds for the hotel and both its Fantino and Club Grill Restaurants. During his time in Cancun, Mexico, he was named one of the 40 most influential leaders in Tourism by the magazine Lideres. Mr. Elger is a graduate of the University of Denver School of Hotel Management.

Mr. Elger can be contacted at 310-499-4199 or helger@montagehotels.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.