Editorial Board   Guest Author

Mr. Rogg

Kyle Rogg

President & COO, Value Place

Kyle Rogg is Value Place's President and Chief Operating Officer and is responsible for the operating performance of each of Value Place's divisions including Value Place Franchise Services (VPFS), Value Place Property Management (VPPM) and the 44 Value Place company‐owned properties. Value Place's 185 franchised and company-owned properties make it the largest economy extended‐stay brand in America. VPPM is one of many high‐quality property management companies which serve Value Place's fifty franchise groups. Jack DeBoer, Value Place's founder and Chairman, added Mr. Rogg and CEO Dan Weber to Value Place's executive leadership team in 2011, to drive Value Place's next phase of franchise and company property growth. Prior to Value Place, Mr. Rogg spent 15 years at CLC Lodging (formerly Corporate Lodging Consultants), the nation's largest negotiator and payment processor of workforce lodging rates, most recently as Senior Vice President of Business Development. Mr. Rogg led the development of the company's SMB business line, expanding CLC's customer base from 200 to 50,000 companies, charitable organizations and governmental entities and was a member of the private‐equity backed leadership team, which sold CLC to Fleetcor Technologies in 2009. Mr. Rogg is a graduate of Friends University and holds a Master of Business Administration from the University of Kansas. Founded in 2002, Value Place is the largest economy extended-stay lodging brand in the U.S. Featuring remarkably affordable weekly rates, rigorous cleanliness standards and secure temporary lodging, the brand delivers an unparalleled commitment to the comfort, privacy, and peace of mind of each guest. Value Place currently has 185 locations open in 32 states, providing extended-stay accommodations that are clean, safe, simple, and affordable.

Mr. Rogg can be contacted at 316-631-1370 or franchise@valueplace.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.