Mr. Trabulsi

Larry Trabulsi

Senior Vice President

CHMWarnick

Larry Trabulsi, is a Senior Vice President of CHMWarnick, the leading hotel asset management and owner advisory services firm in the U.S. Mr. Trabulsi brings 20 years of hospitality operations, advisory and asset management experience to CHMWarnick. He is a senior member of a team of asset managers, who oversee a client portfolio of over 65 hotels, 27,000 guestrooms and $15 billion in client investments. Mr. Trabulsi has extensive capital planning and renovation oversight experience and has been involved in single renovation projects of over $30 million.

Mr. Trabulsi also has experience asset managing a wide range of property types, brands and markets, bringing collective expertise and time tested best practices to the assets he oversees. He has a proven track record in collaborating with property management teams to identify opportunities for revenue enhancement, cost containment and risk mitigation and is regarded within the industry as a thought leader in asset management. He holds a Bachelor of Science in Finance/Investments and a Masterís in Business Administration from Babson College. He is currently a Board Member of the Hospitality Asset Manager Association (HAMA).

Please visit https://www.CHMWarnick.com for more information.

Mr. Trabulsi can be contacted at 978-522-7000 or ltrabulsi@chmwarnick.com

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. 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.