Editorial Board   Guest Author

Ms. Moore

Marky Moore

Founder, Capital Review Group

Marky Moore, Founder of Capital Review Group with offices in Irvine, CA, Phoenix, AZ, and Seattle, WA. Marky is a Certified Sustainable Building Advisor and an Accredited Professional for the U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED AP/BD&C) and has a thorough understanding of green building practices and principles, as well as the LEED rating system.

Ms. Moore works with engineers and architects on one hand, and CPAs and tax advisors on the other, to achieve the maximum Federal Tax deductions for a building's energy efficiency and depreciation. She started CRG in 2004 to provide critical tax and specialty services to professional advisors, clients and institutional partners. The company offers services in several major areas: Cost Segregation, Tangible Property Regulations, Certification for Section 179D, business tax credits, and specialty construction/engineering consulting.

Ms. Moore is a featured speaker in the industry and has authored articles for major industry publications. She is formerly a sponsor of continuing education credits with the National Association of State Boards of Accountancy. She has an undergraduate degree in Business and Environmental Studies and attended law school in Southern California.

Ms. Moore can be contacted at 877-666-5539 or crginfo@capitalreviewgroup.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.