Editorial Board   

Mr. Boyar

Bill Boyar

Chairman, Boyar and Miller

Bill Boyar has been a constant presence in the Houston business community since founding his first law firm in 1980. With a practice focus on corporate finance, mergers and acquisitions, real estate, and hospitality, Bill has worked with leading regional, national and international organizations throughout his career. With client relationships that span decades, and deep national and international networks of colleagues and business partners, his career and emphasis on service has stood in contrast to today's often short-sighted marketplace. Bill is both an entrepreneur businessman and practitioner. In 1980 at the age of 29, he began building his first firm. In 1990 Bill joined partners and established Boyar & Miller. Today clients include an array of Fortune 1000 and middle market companies in diverse sectors. Presently, Bill is a Fellow of the Texas Bar Foundation, The Houston Bar Foundation, a member of the Texas College of Real Estate Attorneys and Chairman-Elect of the End Hunger Network - Houston, as well as an ongoing supporter of SEARCH Homeless Project, Camp For All, The Post Oak School and Episcopal High School.

Mr. Boyar can be contacted at bboyar@boyarmiller.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.