Mr. Matulick

Michael Matulick

CEO

Concept Amenities

Michael Matulick is one of Australia’s new generation of leaders, educated at Monash University with a Bachelor of Business and International Trade, with double major in Marketing and Chinese, he has over 15 years’ experience in the global hospitality industry.

Mr. Matulick was appointed as CEO of Concept Amenities on July 1, 2009. He is responsible for leading the company, defining its purpose, developing its image and products, and driving growth in sales, profitability and market shares worldwide.

Mr. Matulick is passionate in steering the company towards a more environmentally friendly and socially responsible platform both in its operations and products that Concept Amenities market globally.

Concept Amenities is an Australian owned and operated business supplying guest amenities across the world. The company is viewed by the industry as a leading supplier of environmentally responsible products as well as undertaking other global initiatives that benefit the environment and the communities that we operate in, such as Soap Aid.

Mr. Matulick helped establish Soap Aid in 2011 and remains CEO of the program as a philanthropic response to needless deaths due to the lack of sanitation in many developing countries. As a witness to the waste in the hospitality industry, he sought to develop a soap recycling program that would save lives. With his vision realized, today Soap Aid is an independent charity managed by a board of experts and focused on life-saving missions.

Soap Aid delivered 50,000 soaps to families in Fiji after Cyclone Winston to help prevent the spread of diseases.

Mr. Matulick can be contacted at 954-629-5593 or m.matulick@conceptamenities.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.