Editorial Board   Guest Author

Mr. Scovell

T. Dupree Scovell

Managing Partner & Chief Investment Officer, Woodbine Development Corporation

T. Dupree Scovell is the managing partner and chief investment officer at Woodbine Development Corporation, a full-service real estate company that specializes in hospitality and recently launched the Woodbine Legacy Investments fund. Mr. Scovell got his start in the hotel business at the age of 16, working as a dishwasher at Hyatt Regency Dallas. He joined Woodbine in 2011 to lead the company's West Coast operations. Based out of the Los Angeles office, he is responsible for Woodbine's acquisition platform and capital markets efforts as well as managing the Woodbine Hospitality Development and Investment fund, a private equity entity dedicated to the acquisition and development of upscale select-service hotels and lifestyle destinations throughout the United States. Prior to joining Woodbine, Mr. Scovell spent five years working for Trammell Crow Company in Dallas, where he focused on retail and mixed-use development projects. He was named by the National Real Estate Forum as one of “Tomorrow's Newsmakers” and by the Dallas Business Journal “40 Under 40,” which spotlights local executives for their professional and civic contributions to the local community. Early in his career, he was recognized by Dallas CEO magazine as one of the “Top 30 Real Estate Professionals Under 30.” Mr. Scovell graduated with four undergraduate bachelor degrees from Texas Tech University and earned with two masters degrees from Stanford, including a M.Ed. from the Stanford Graduate School of Education and an MBA from the Stanford Graduate School of Business. Beyond real estate and hospitality, his passions include supporting public education and providing opportunities for underprivileged high school graduates to attend college through the Scovell Scholarship Foundation.

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

Mr. Scovell can be contacted at 214-855-6000 or dscovell@woodbinedevelopment.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.