Editorial Board   Guest Author

Mr. Kofsky

Michael Kofsky

Director of Sales & Marketing, Manchester Grand Hyatt San Diego

Michael Kofsky has been with Hyatt Hotels for over ten years sharing his expertise in hospitality and proven dedication to the renowned brand at several destinations throughout the country. Mr. Kofsky has worked with Hyatt Regency Tampa, Hyatt Regency Denver, Hyatt Regency Minneapolis and most recently in Southern California, where he joined the Manchester Grand Hyatt Hotel San Diego team as the Director of Sales and Marketing in early 2010. Mr. Kofsky has consistently been recognized for his excellence and has been nominated as “Director of Sales of the Year” and his team was nominated as the “Sales Team of the Year.” He has also served on the Hyatt Sales Advisory and Customer Advisory Boards. Since joining the iconic San Diego hotel, Mr. Kofsky has assisted in managing the hotel's extensive multimillion dollar transformation beginning in 2012, one of the largest hotel renovations in Southern California. Leading a sales team consisting of 29 colleagues, Mr. Kofsky is responsible for overseeing varying aspects of the Manchester Grand Hyatt, including revenue forecasting, developing business plans, and owner relations. Additionally, Mr. Kofsky's other accountabilities include the recruitment and hiring of the hotel's sales team, training, managing and coaching sales managers in their selling process in order to meet company goals and maximize hotel revenues, business analysis, and community relations for the 125,000 sq ft., 1,628 room property.

Mr. Kofsky can be contacted at 619-232-1234 or michael.kofsky@hyatt.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.