Mr. Coyle

Jim Coyle

Founder & President

Coyle Hospitality Group

Jim Coyle founded Coyle Hospitality Group, a market leader providing mystery shopping, quality assurance, and market research services exclusively to the hospitality industry since 1996. Mr. Coyle has acted as the president of the company since inception and has developed over 200 quality/brand measurement programs for leading hospitality companies worldwide. Mr. Coyle has also developed Qore, the first fully customizable online mystery shopping database platform designed specifically for the unique demands of the hospitality industry. With extensive and continued client collaboration, he continues to develop Coyle’s applications and programs, ensuring that clients get the most effective management tools to measure the complete guest experience.

Prior to founding Coyle Hospitality Group, Mr. Coyle began his career as an executive chef and then as a Food & Beverage Director with Prime Hospitality. He then took a Financial Controller’s position with Metromedia Hotels, where he was promoted to Food & Beverage Director and then Catering Director at the New York City Empire Hotel. Mr. Coyle oversaw the final renovation and opening of the West 63rd Street Steakhouse in 1994.

In addition to his commitment to the hospitality industry, Mr. Coyle serves on the board of YMCA Camp Combe. He is involved in the strong kids program, which helps underprivileged kids access a rural camping experience. Coyle Hospitality Group also supports other charitable organizations including those for Crohns and Leukemia/Lymphoma.

Mr. Coyle graduated from Cornell University’s School of Hotel Administration and currently lives in Mahopac, New York with his his wife and two children.

Mr. Coyle can be contacted at 800-891-9292 or jcoyle@coylehospitality.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.