Editorial Board   Guest Author

Ms. Leffet

Chelsey Leffet

Director, HVS

Chelsey Leffet is Director and leader of the Washington, D.C. Consulting and Valuation office. HVS Consulting & Valuation has over 40 office nationwide. Ms. Leffet has appraised hundreds of hotels in the Mid-Atlantic region, including Washington, D.C. and in major Beltway markets.

Before joining HVS in Wilmington, Delaware in 2012, Ms. Leffet served in guest services, operations, and hospitality roles at ARAMARK Higher Education; Lighthouse Resort Services in Corolla, North Carolina; the Columbus Inn in Wilmington, Delaware; and the Bellmoor Inn and Spa in Rehoboth Beach, Delaware.

Ms. Leffet graduated magna cum laude with a BS in Hospitality Management, minoring in Business Administration, and earned a Master's in Business Administration, from East Carolina University. Having gained operational and front-line experience, She desired to switch to the investment and financial side of the hospitality industry following her educational career.

Ms. Leffet completed over 400 hours of educational coursework and 3,000+ experience hours to become a certified general appraiser in 2015. She now holds licenses in the District, Maryland, Virginia, and West Virginia. During her time at HVS, she has published articles on the dynamics of the most prominent Mid-Atlantic hotel markets, including Washington, D.C., Baltimore, Philadelphia, Annapolis, and Wilmington.

Ms. Leffet is immersed in the lodging and real estate industry in Washington DC, participating annually in the Bisnow Lodging Investment Summit (BLIS East), as well as attending other local real estate group gatherings, as well as her involvement in panel discussions related to career development and hotel branding. She helps lead and organize a number of networking and educational events for the Washington D.C. Hospitality Real Estate Society (The HRES).

Please visit http://www.hvs.com/ for more information.

Ms. Leffet can be contacted at +1 302-740-2772 or cleffet@hvs.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.