Mr. Gabrielsen

Rick Gabrielsen

President

Kupuna Hospitality, LLC

Passionate involvement and infinite horizons are what defines Rick Gabrielsen — be it as an industry leader admired by his peers for a reputation of peak performance, a trusted advisor and loyal business partner, or a compassionate community volunteer.

With 35 years experience in hospitality management for a variety of corporate, independent and bank owned hotels, he is one of the foremost experts in asset management and operations of boutique hotels and limited service properties.

Prior to forming Kupuna Hospitality, Mr. Gabrielsen held the position of Area Vice President for Hilton Worldwide, managing company-owned and or managed brands of Hampton Inn, Hilton Garden Inn, Homewood Suites and Embassy Suites hotels in the Mountain — West region and Mexico. He has opened 12 hotels and has transitioned 15 new hotels in the past ten years, and was responsible for a combined portfolio of 60 locations, with consistent recognition for team results in RevPAR, IBFC growth, Guest Service and Team Member Loyalty. Kupuna Hospitality’s vision is to provide guidance and strength for dynamic growth to hotel owners and dedicated individuals able to implement sound strategic plans that yield optimum profits at hotels we manage.

Mr. Gabrielsen is a C.H.O (Certified Hotel Owner) AAHOA Class of 2010-2011. He actively participates within various groups of sustainability and Green awareness and was recently awarded the EnergyStar certification for the Homewood Suites by Hilton, Oakland - Waterfront, a hotel within the portfolio of Kupuna.

Passionate about the community and making a difference for others, Mr. Gabrielsen actively participates in Meals on Wheels and the Boulder Rotary Club. He has held Board positions in each and has been recognized as a “Silent Hero” and “Humanitarian of the Year” for his contributions in the community.

Mr. Gabrielsen can be contacted at 303-376-6313 or rick@kupunahospitality.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.