Editorial Board   Guest Author

Mr. Pfefferkorn

Martin Pfefferkorn

Executive Chef, Hyatt Regency Atlanta

Chef Martin Pfefferkorn has joined the landmark Hyatt Regency Atlanta as Executive Chef with plans to open three new restaurant concepts as part of the hotel’s $65 million transformation in 2011. Chef Pfefferkorn, an Austrian-born, classically trained chef with more than 20 years of experience in hotels and resorts around the world, is renowned for his expertise in catering for large events and gatherings, including weddings, social banquets, business meetings and corporate functions. Chef Pfefferkorn is passionate about bringing local, seasonal food to hotel dining. His recipes have a uniquely fresh, Atlanta flavor and incorporate locally grown vegetables and regional fish, poultry and pork products. “People expect more from a hotel dining experience, and they’re looking for more responsible choices in their dining. That’s why we designed our food and beverage concepts at Hyatt Regency Atlanta with items like local beers, regional vegetables and meat. Even if our guests can’t leave the hotel, we want them to experience a taste and flavor of Atlanta,” Chef Pfefferkorn said. The first dining concept steered by Chef Pfefferkorn at Hyatt Regency Atlanta is Twenty-Two Storys, a lobby and restaurant bar that offers guests the dining experience of a destination restaurant in a comfortable, convenient lobby setting. Twenty-Two Storys, named for the hotel’s 22-story Atrium, features 22 beers, 22 wines and 22 food items, all part of a ‘beer forward’ menu that incorporates beer and ale from native Georgia breweries Terrapin Beer Co., Sweetwater Brewing Co. and JailHouse Brewing Co..

Mr. Pfefferkorn can be contacted at 404-577-1234 or mark.pfefferkorn@hyatt.com

Coming up in March 2019...

Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.