Mr. Cario

John Cario

General Manager

Hilton Garden Inn Richmond Downtown

John P. Cario, a longtime respected hotel manager in the Richmond area, has served as general manager of the Hilton Garden Inn Richmond Downtown in the historic Miller & Rhoads complex since April, 2010.

Mr. Cario is a past board member of the Richmond Metro Convention and Visitors Bureau and currently serves on the board of the Greater Richmond Hotel & Motel Association.

He has worked in a number of management capacities in Richmond area hotels under the Wyndham, Doubletree and Embassy Suites flags.

During his career with Wyndham, Mr. Cario opened or operated seven hotels in Chicago, Nashville, Maryland and Arizona. His Chicago-Oakbrook Terrace Wyndham received “Best New Hotel Award” in 1996. Most recently, he served as general manager of another downtown Richmond hotel, advancing operations following a $10 million renovation.

Mr. Cario earned his bachelor’s degree from James Madison University in Harrisburg, VA.

Mr. Cario can be contacted at 804-344-4300 or john.cario@hilton.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.