Mr. Bharucha

Jaavid Bharucha

Corporate Director of Revenue Management

Arbor Lodging Management

Jaavid Bharucha is the Corporate Director of Revenue Management for Arbor Lodging Management, a performance-focused and innovative hotel investment and management company based in Chicago. In this role with Arbor Lodging Management, Mr. Bharucha develops and executes revenue strategies for Arbor Lodging Management. With a management portfolio of 15 hotels with 1,759 guest rooms, Arbor Lodging Management provides a fresh, thoughtful, and curated approach to hospitality services that are metrics driven, value proven, and progressive to guests, associates, and owners.

Through his career of over 12 years in the industry with revenue management experience, Mr. Bharucha brings insight from his time at Radisson Lexington and Hotel Pennsylvania in New York and The Bricton Group and TPG Hospitality in the Chicagoland area to his current role at Arbor Lodging Management. Throughout each role held, Mr. Bharucha worked directly with on-property general managers and vice presidents or sales & marketing to generate forecasts, monitor the comp set, check for movement and rate variance, and assist in development of sales plan across the board. Mr. Bharucha has been with Arbor Lodging Management for over a year, working with the team through the recent transition from NVN to Arbor Lodging Management.

Mr. Bharucha brings professional know-how and tangible results hi optimizing revenues by developing revenue maximization ideas and strategies, offering services to attractions in the area, and promoting the properties through various distribution channels. Prior to his time in the hotel space, Mr. Bharucha held a market manager position at Priceline Inc. in Chicago.

Mr. Bharucha earned his Bachelor of Science in Business Administration in Travel and Hospitality Management from Hawaii Pacific University.

Please visit http://www.arborlodging.com for more information.

Mr. Bharucha can be contacted at 312-854-0540 or jbharucha@arborlodging.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. 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.