Chuck Kelley

Lodging Operations Consultant & Partner with Cayuga Hospitality consultants

Chuck  KelleyChuck is a Partner with Cayuga Hospitality consultants a network of independent consultants specializing in hospitality/lodging. He spent 32 years with Marriott International, beginning as an Assistant Restaurant Manager and worked his way up to Executive Vice President responsible for Marriott’s Caribbean/Latin America Region. Along the way he held positions as Director of Restaurants, Director of Marketing, Regional Director of Sales and Marketing, General Manager and Country Manager Australia. A graduate of the University of Hawaii, with a BS in Travel and Tourism Management. He is an active member of the Baptist Health South International Advisory Board and previously served as Chairman of the Caribbean Hotel and Airline Forum for the Caribbean Hotel and Tourism Association. He served with distinction in the US Army in Vietnam having earned a Purple Heart and Bronze Star for valor in combat.
Insights by Chuck Kelley (6)

The Tale of Two Hotels in COVID Times

Many of us are starting to get back on the road and experience travel again while trying to figure out the new game and what has changed.

Time to Open Up the Buffets

The buffet has been an integral part of many restaurant and other hotel food operations. For now, the buffet is just taking up space - an ugly reminder of better times. Buffets have a unique appeal to many customers if for no other reason than the visual of the food display - so many options for one set price.

Crisis Management for Pandemic, Hurricane or Terrorist Threat

Whether you are responding to a potential pandemic, a natural catastrophe or a terrorist threat the opportunity for success is driven by preparedness. By this we mean proactive planning, mock drills, learning from history, constant review, updating and never letting your guard down - you can't make it up as you go.

Responsible Growth, From An Operators Perspective

Over the years and in various roles I found myself in serious disagreements with a brand's development and hospitality feasibility group.

Successful Bar Operations Lessons Learned – the Hard Way

Back in the day, when I was a first-time Restaurant & Lounge Manager, fresh-faced and full of support for the "corporate way" despite real-world realities, I learned a lesson about policy vs. practical.
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