Editorial Board   Guest Author

Mr. Powell

Stephen Powell

Senior Vice President, IHG Worldwide Sales

Stephen Powell serves as Senior Vice President, Worldwide Sales for InterContinental Hotels Group (IHG). IHG has nine hotel brands, over 161 million guest annually, 688,517 rooms in over 4700 hotels located in nearly 100 countries and territories around the world. Mr. Powell's key responsibilities include the creation of a unified sales platform for IHG as a worldwide company with global customers and development of a common way of delivering the IHG brand proposition through a consistent sales experience. Mr. Powell joined InterContinental Hotels Group in December 2003 as Vice President of Sales, UK & Ireland and was soon promoted to Senior Vice President, Sales & Marketing for EMEA where he was instrumental in linking brands and sales together to drive tangible business results. Since 2007, Mr. Powell has served in his current role as Senior Vice President of Worldwide Sales. He leads a team of professionals that has implemented solutions and programs, such as sales force automation, that serve customer needs and drive results for IHG. Mr. Powell has over 35 years of experience in the hotel industry, receiving recognition with a number of awards for industry leadership. He graduated from the University of Texas and has worked in various senior positions for a number of companies in the US. He was Vice President of Sales and Marketing for Sheraton Hotels & Resorts - North America and Sales Director for Loews Hotels in America. He has also established global sales teams for hospitality industry software companies, namely PlanSoft Corporation and Certain Software. In April 2013 The Convention Industry Council (CIC) announced that Mr. Powell was amongst five meeting leaders to receive the highest honor in the meetings industry. The inductees into the Hall represent influential leaders who have shaped the industry over a lifetime of accomplishments and whose contributions have left an indelible impression on the industry. Mr. Powell was officially inducted into CIC's Hall of Leaders in October 2013. Mr. Powell is a former President of the Site International Foundation and a former International President of Meeting Professionals International. He has also held the title of MPI's Supplier of the Year. Mr. Powell has served on committees and boards including the American Society of Association Executives, Hospitality Sales Management Association International, Convention Industry Council, Meeting Professionals International, Site International and the Institute of Directors. He participates in public speaking at industry events and has published several articles on industry trends on sales and marketing issues.

Mr. Powell can be contacted at 770-604-2000 or stephen.powell@ihg.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.