Editorial Board   Guest Author

Mr. Westman

Stephen Westman

General Manager, The OUT Hotel, NYC

Stephen Westman has fourteen years of professional experience starting in advertising with Starcom Worldwide (a division of Leo Burnett) and later Eightball Media. After a brief stint in advertising, Westman transitioned into the hospitality industry, beginning with W Hotels. Stephen was later part of the opening team that launched the very first “urban” Hard Rock Hotel and was integral in developing the service standards and procedures as well as leading all activations related to the marketing and public relations initiatives for the launch of the Chicago project. In 2005, Mr. Westman left Hard Rock Hotel Chicago to open his first bar, The Lakeview Broadcasting Co. One year later, Mr. Westman expanded his Lakeview presence by opening the boutique The Lakeview Manufacturing Co., later rebranded as Clandestine Industries Landmark, named after and in partnership with hometown hero and Fallout Boy bassist, Pete Wentz', thriving clothing line. In 2008 Mr. Westman and Mr. Wentz (along with Pete's management company, Crush Music Management: Train, Gym Class Heroes, Fall Out Boy, Courtney Love, etc.) joined forces yet again to create and expand a nightlife empire. Mr. Westman became the managing partner of Angels & Kings, a celebrity-driven “dive bar” concept situated in New York City. Since the flagship opening in 2008, Mr. Westman has completed a comprehensive brand overhaul and has expanded the brand by procuring deals in Chicago and Los Angeles as well as a franchise deal in Barcelona, Spain in partnership with Sol Melia Hotels & Resorts. During this entrepreneurial stage, Mr. Westman established himself as a major player in the Chicago hospitality scene. His projects have received multiple accolades including “Best New (bar) Concept” by the Chicago Tribune's Red Eye edition. Stephen has also been featured in numerous local, regional and national media outlets including MTV News, Fast Company Magazine, PerezHilton.com, Crain's Chicago Business, NBC's “First Look” and On-Air with Ryan Seacrest to name just a few. Mr. Westman re-joined Hard Rock Hotel Chicago in 2010 as Operations Analyst, working directly with hotel ownership to identify, recruit and develop a team and operation that was a representation of the core values championed by owner, Charles Becker, and Executive Vice President of Becker Ventures, Carrie Becker Meghie. In 2011, Westman was named Hotel Manager for Hard Rock Hotel Chicago and subsequently took a more hands-on role with all facets of the business. That same year, Mr. Westman was invited to be become a partner in Becker Entertainment - a new division of the Becker empire. Most recently Westman was recruited by NYC developers/hoteliers Ian Reisner & Mati Weiderpass to become the General Manager of THE OUT NYC. As General Manager, Mr. Westman will again work alongside ownership to re-position the resort while maximizing the potential of the asset and team. Mr. Westman graduated from DePauw University with a major in Communication Arts & Sciences. He is a proud supporter of the Jackson Chance Foundation (www.jacksonchance.org) and a die-hard Chicago Cubs fan. Mr. Westman currently resides in New York City.

Mr. Westman can be contacted at 212-947-2999 or Stephenw@theoutNYC.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.