Mr. Mandigo

Theodore Mandigo

Professor

Kendall Coillege

Ted Mandigo has spent nearly 40 years providing consulting services to the hotel industry. He has provided the market studies used in financing the Ritz-Carlton; the Fairmont; the Swissotel; Embassy Suites; Fairfield Inn; Wit Hotel; and the Hampton Inn. Consulting service engagement include the Drake; the Whitehall; Hyatt Regency; W City Center; Sofitel; Intercontinental; Westin River North; and the Renaissance. He has also conducted studies for the Club industry including in Chicago the Union League Club; University Club; Chicago Club; The Casino and several city and country clubs around the country.

Ted received his undergraduate degree from Cornell University School of Hotel Administration and his MBA from Loyola University of Chicago. He is a charter member and founder of the International Society of Hospitality Consultants and a CPA. Ted Mandigo was the President/Chairman of the Illinois CPA Society and served on the national council for the AICPA. He was chairman of the Finance Committee for Lutheran Social Services of Illinois; chairman of the Food Service Committee for the Ravinia Festival; co-chair of the allied member committee of the Illinois Hotel and Lodging Association. Work experience includes Partnerships at Pannell Kerr Forster and BDO Seidman accounting firms; Director at Landauer; and as President of his own consulting firm, TR Mandigo & Co. which was founded in 1995.

Mr. Mandigo is a frequent guest speaker for various hospitality organizations including preparing and presenting an annual forecast for the Chicago Downtown Hotel Managers; the O’Hare Hotel Managers; the DuPage County CVB; the Midwest Lodging Conference; and the Phoenix Lodging Conference.

Ted is also a full time faculty member at Kendall College where he teaches Hospitality Law; Feasibility Studies; Revenue Management; Labor Relations; Quality Service; Management Strategy; and Real Estate Finance.

Mr. Mandigo can be contacted at theodore.mandigo@kendall.edu

Coming Up In The August Online Hotel Business Review




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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. Today’s 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.