Mr. Michael Beam

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  executivesearch.hvs.com/Personnel/Michael.Beam.aspx - [Cached Version]
  Published on: 4/30/2008    Last Visited: 4/30/2008  

  Michael Beam
  
  HVS - Mr. Michael Beam
  
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  Mr. Michael Beam
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  Michael Beam is the Managing Director of HVS Food & Beverage Services - New York, a division of HVS International.In this role Beam provides management and consulting services for owners, operators and developers of food and beverage facilities.Prior to joining HVS, Beam developed deep professional skills including managing and developing hotel as well as freestanding/chain restaurant operations.Additionally, he has experience with all service styles, ranging from quick-service to fine dining.A Master's degree in Hospitality Management from Cornell University, plus a Bachelor's degree in Business Administration from the University of Michigan, have provided an exceptional foundation upon which he has based his hospitality career.
  
  Beam started his professional career as an investment banker for Heller Financial, Inc.; however, he was drawn to the energy and excitement of the restaurant business.Beam's first hospitality management position was with Chart House Enterprises, Inc. where he developed a solid foundation in restaurant operations.Later, as a Director of Food and Beverage Development for Bristol Hotels & Resorts in Dallas, TX, he put those skills to good use as he developed, tested, and launched a 4,000 square foot, multi-branded restaurant concept.It's worth noting that he oversaw its successful establishment at multiple sites.
  
  No stranger to the financial side of running a restaurant, Beam has consistently coaxed a significant rise in profits at all of the establishments where he's worked.He presided over favorable upturns in sales and profits as a manager for Universal Studios, Inc. and later as a District Manager for Aramark Corporation.While achieving these remarkable results, Beam couldn't resist the lure of joining Wegmans Food Markets, Inc. where he was responsible for developing a fine-dining restaurant concept.
  
  Michael Beam has developed effective leadership skills along with strong strategic planning, operations management, business analyses, and communications abilities in both multi-unit and stand-alone operations.He has demonstrated success building new restaurants from visionary concepts to operating facilities, including developing operating procedures, recruiting and hiring staff, designing and implementing training, creating marketing plans, and developing budgets/forecasting.

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  www.lodgingmagazine.com/ME2/dirmod.asp?sid=&nm=&type=Pu - [Cached Version]
  Published on: 7/3/2008    Last Visited: 7/3/2008  

  Industry consultant Michael Beam, managing director of HVS Food & Beverage Services, says the concept appears to be part of growing industry trends.
  
  "Not having seen a Flying Spoons, it's all drawing inferences, but it sounds like what they're really doing is right in the mix of going with this trend of trying to give guests exactly what they want, exactly when they want it," says Beam.
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  Beam compared Flying Spoons with Marriott's Courtyard, which offers The Market to provide guests with 24-hour access to food, snacks and refreshments.
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  Beam says the concept's efficiencies probably will appeal to many franchisees.

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  www.hvs.com/Services/FoodServices/?v=ne - [Cached Version]
  Published on: 5/5/2005    Last Visited: 3/12/2008  

  HVS Welcomes Michael Beam (Feb 17, 2005)

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  www.hvs.com/StaticContent/Library/BackOfHouseAudits/ - [Cached Version]
  Published on: 5/30/2007    Last Visited: 11/20/2007  

  Michael Beam, Managing Director of HVS Food & Beverage Services, has a diverse professional background including managing and developing hotel as well as freestanding/chain restaurant operations.Additionally, he has experience with all service styles, ranging from quick-service to fine dining.Mr. Beam has a B.S. in Business Administration from the University of Michigan and a M.S. in Hospitality Management from Cornell University.More ...
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  By Michael Beam, December 2, 2006
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  Michael BeamRestaurant Management & Advisory Services

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  www.hvs.com/StaticContent/Library/090806/ - [Cached Version]
  Published on: 9/8/2006    Last Visited: 11/20/2007  

  Michael Beam, Managing Director of HVS Food & Beverage Services, has a diverse professional background including managing and developing hotel as well as freestanding/chain restaurant operations.Additionally, he has experience with all service styles, ranging from quick-service to fine dining.Mr. Beam has a B.S. in Business Administration from the University of Michigan and a M.S. in Hospitality Management from Cornell University.More ...
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  By Michael Beam, September 8, 2006

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  www.bnbwire.com/trends-category-category-Management-p-2 - [Cached Version]
  Published on: 3/6/2009    Last Visited: 3/6/2009  

  The Importance Of Operating Systems: Front-Of-House Service Audits - By Michael Beam
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  The Importance Of Operating Systems: Front-Of-House Facilities Audit - By Michael Beam

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  www.restaurantnewsresource.com/trends-category-category - [Cached Version]
  Published on: 3/5/2008    Last Visited: 3/5/2008  

  Throw in a Sir Elton, Mick or Paul and the party thrown by those irascible colonists in Boston Har ...
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  The Importance Of Operating Systems: Front-Of-House Service Audits - By Michael Beam

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  ferriandpartners.com/newsletter_archive/February_1_2007 - [Cached Version]
  Published on: 2/1/2007    Last Visited: 3/9/2009  

  "For many years, room service was looked at as, ,Gee we have to do it,' but now I think more hotels are looking at it as, ,How can we solve our customers' problems?' " said Michael Beam, managing director at HVS/American Hospitality Management, a consulting firm that spent several months last year researching travelers' room service preferences. Among the findings: people who travel 10 to 15 days a month order room service the most, and cravings are the No. 1 criteria when they select from the menu -- the research found hamburgers to be among the top choices -- followed by healthfulness. But the latter category does not mean a preference for bland tofu stir-fry or poached salmon. "If anything, it's a move away from traditional ,healthy' items to what I'd call balanced," Mr. Beam said.

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  www.hoteljobresource.com/trends-category-category-Manag - [Cached Version]
  Published on: 3/24/2007    Last Visited: 3/24/2007  

  The Importance Of Operating Systems: Front-Of-House Facilities Audit - By Michael Beam

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  www.hoteljobresource.com/trends-detail-sid-28355.html - [Cached Version]
  Published on: 9/13/2007    Last Visited: 9/13/2007  

  Minimum Wage Increases Necessitate Changing Scheduling Practices - By Michael Beam and Juliette Boone
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  Michael BeamEmail: mbeam@hvs.com372 Willis AvenueMineola, NY, 11501Phone: +1 516 248-8828 ext. 280 (Work)
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  By Michael Beam and Juliette Boone

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