Editorial Board   Guest Author

Mr. Ross

Sam Ross

Executive Director , Visit Carlsbad

Sam Ross was hired in 2009 as the Executive Director for Visit Carlsbad, the official destination marketing organization for Carlsbad, California. Visit Carlsbad is a non-profit organization created to market Carlsbad as a premier travel destination in Southern California and to increase the City's share of tourism-related revenues. Mr. Ross is responsible for implementing Visit Carlsbad's business and marketing plans and defines the marketing strategies for Carlsbad's growing tourism industry. This includes maintaining partnerships with local hotels and attractions. Mr. Ross also serves as key spokesperson for Carlsbad's tourism industry. Prior to joining Visit Carlsbad, Mr. Ross was employed in the tourism industry with the San Diego CVB and Denver Metro CVB. His earlier employment was with Rapp Collins Marco in Boston as an account executive, DiZinno Thompson Advertising and Phillips-Ramsey Advertising both located in San Diego, CA. Mr. Ross was born in 1964 in Cocoa Beach, FL., and in 1977 he and his family moved to Brussels Belgium where he attended and graduated from the International School of Brussels in 1983. Mr. Ross earned a Bachelor of Arts in mass communications and advertising from the University of South Florida. Mr. Ross is a resident of Carlsbad, a board member for the Carlsbad Chamber of Commerce and the Agua Hedionda Lagoon Foundation. He is also a member of Rotary International.

Please visit http://www.visitcarlsbad.com for more information.

Mr. Ross can be contacted at 760-434-6093 or samr@visitcarlsbad.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.