Mr. Tkac

Brian Tkac

Senior Vice President of Marketing and Sales

Hotstmark Hospitality Group

Brian Tkac, oversees marketing, sales, and revenue management for Hostmark Hospitality Groupís international portfolio of hotels, resorts and restaurants. Mr. Tkac has over twenty five years of sales & marketing experience in hotels and resorts. He has held numerous executive sales and marketing positions, including corporate director of marketing and regional director of sales and marketing.

In addition to these roles, Mr. Tkac has held positions with Interstate Hotels and Resorts and IBM Corporation. He has extensive experience with Marriott, Hilton, Starwood, Carlson, InterContinental Hotels Group, Wyndham Hotel Group, and the successful development of independent hotel brands.

Mr. Tkac holds a Bachelorís degree from Illinois State University and attends the Booth School of Business at the University of Chicago. He serves on numerous advisory boards including HSMAI (Hotel Sales and Marketing Association International) and was selected as one of Top 25 Extraordinary Minds in Sales & Marketing by HSMAI in 2013.

Please visit www.hostmark.com for more information.

Mr. Tkac can be contacted at 847-915-4560 or btkac@hostmark.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.