Editorial Board   Guest Author

Mr. Weiler

Scott Weiler

Vice President of Marketing & Communications, Sonesta International Hotels Corporation

Scott Weiler joined Sonesta International Hotels Corporation in December, 2013 as Vice President of Marketing & Communications for Sonesta Hotels. He is responsible for managing brand development, advertising, ecommerce, Sonesta Travel Pass guest loyalty program, research and public relations for the company's growing collection of global brands with more than 60 properties in seven countries, including Royal Sonesta, Sonesta Hotels & Resorts, Sonesta ES Suites, Sonesta Posadas Del Inca, and Sonesta Cruise Collection, all focused on a corporate dedication to delivering a guest experience that provides more than just a place to stay. Mr. Weiler has more than 25 years of experience, and has been consistently focused on engaging customers through innovative and highly relevant marketing programs in the retail and travel industries. His marketing roots are in 1-to-1 marketing, and he has overseen more than 20 million customer and guest relationships over his career. Prior to joining Sonesta, Mr. Weiler was Senior Vice President of Marketing for Vantage Deluxe Travel, where he was responsible for marketing to past and prospective travelers, database and business intelligence and creative process and PR. He has also served as a strategic marketing consultant for Lindblad Expeditions where he evaluated the marketing model and developed specific growth opportunities. His extensive marketing career also includes senior leadership roles with Eddie Bauer, Spiegel, Bluestem Brands and Target. He is a founding member of the Marketing Leadership Council and an active member of the American Marketing Association. Mr. Weiler graduated from the University of Illinois with a Bachelor's degree in Economics and Psychology.

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

Mr. Weiler can be contacted at 617-421-5400 or sweiler@sonesta.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.