Editorial Board   

Mr. Bell

Rollin Bell

Founder / CEO, PCM Construction

Rollin Bell is the founder and CEO of PCM Construction, a fast growing full service general contractor serving hospitality clients in Washington, D.C. and Baltimore. Originally created as a facility maintenance company offering: concrete/asphalt repair, masonry restoration, painting/wall covering and flooring services, PCM has blossomed into a full service general contractor providing interior construction and other design/build services. Today, PCM is among the region's premier full service providers of facilities maintenance and general contracting. PCM has earned a reputation among property owners and managers for its responsiveness and ability to consistently exceed client expectations. PCM has provided services to more than 500 clients in the Washington, D.C. and Baltimore areas. Mr. Bell is a 2006 Ernst & Young Entrepreneur of the Year finalist and serves on the board of BAPS Imagination Stage, an organization committed to making the arts accessible to all children regardless of their physical, cognitive or financial status. He is also a contributor to several charitable organizations including The Cystic Fibrosis Foundation. When not spending time with his wife and children, Mr. Bell competes in triathlons and enjoys spending time outdoors.

Mr. Bell can be contacted at 301-595-3700 or rbell@pcmgc.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.