A group of hotel and real estate veterans has launched Hospitality Advisory Associates to help hospitality companies navigate the different stages of the hospitality investment life cycle. The team is led by founder and CEO Dinesh Chandiramani and has a presence in Los Angeles; Phoenix; Dallas; Atlanta; Philadelphia; and Tampa, Fla.
“The owners, developers, managers and brands are being forced to revise their business model because of the daunting challenges that hotels are facing,” said Chandiramani. “Adaptation is critical for them to survive in the lingering post COVID-19 era. While the current pandemic has fundamentally changed the hospitality industry, strategies can be implemented to safeguard profitability. The HAA team’s passion, diverse skillset and national presence can help clients not just survive these tumultuous times, but to thrive.”
The team includes Mike Amaral, Mike Dickersbach, Stephen Nass, Eric Neri, Will Pfister, Jeff Stone, Wayne Susser, Alan Tallis and Ryan Wall. The group has more than 240 years of combined experience in the industry.
HAA can help clients with operational optimization programs; technology cost structure reviews; staffing efficiency analysis; training and task force placement; sales and marketing strategic planning; food-and-beverage consulting; revenue management; strategic planning; recovery occupancy, average daily rate and net income forecasts; brand/management search and selection; strategic furniture, fixture and equipment planning, budgeting and brand negotiations; renovation construction management services; debt and equity restructuring; and expert testimony for foreclosure and bankruptcy.
HAA also formed a special division called Hospitality Tech Experts, which focuses on integrating cutting-edge technology into the hospitality industry. “Now more than ever, technology is critical to the hospitality industry,” Chandiramani said. “That’s why we created a special division to help the industry adapt. Used wisely, the right technology platform can enhance operational efficiency for maximized profits while simultaneously improving the guest experience and safety.”