Editorial Board   Guest Author

Mr. Ruggiero

Anders Ruggiero

President, Clefs d'Or Denmark

Anders Ruggiero is 35 years of age, based and living in Copenhagen. He has been married for 7 years and just received the biggest present of his life with his first-born child on August 14. Mr. Ruggiero has worked at two of the largest hotel properties in Copenhagen. He started his career as a Concierge more than 7 years ago, at Scandic Copenhagen, part of the Scandinavian hotel chain Scandic. There he learned the Concierge profession from some of the best concierges in Copenhagen. Last year Mr. Ruggiero started at the Tivoli Hotel & Congress Center, a part of Arp-Hansen Hotel Group, the largest hotel group in Copenhagen. The Tivoli has 400 rooms and room for more than 4000 congress guests. The hotel opened in August 2010 and links to the world famous Tivoli Gardens. At Tivoli Hotel & Congress Center Mr. Ruggiero had the challenge of opening the Concierge Desk. He has been working as Hotel Concierge and Chef Concierge for more than 7 years. Mr. Ruggiero became a member of UICH Les Clefs d'Or and became an International member in 2008. Since January 2012 he has been the President of the Danish Section. With passion, humbleness and great dedication towards his profession, Mr. Ruggiero sees possibilities in everything, not challenges.

Mr. Ruggiero can be contacted at 454-487-0000 or president@concierge.dk

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.