Editorial Board   Guest Author

Mr. Greenleaf

John Greenleaf

Global Head, Hilton Garden Inn

John Greenleaf proudly serves as globalhead of Hilton Garden Inn. In his role, Mr. Greenleaf is responsible for the strategicdirection and vision of an award-winning brand that features more than 750locations in 37 countries.

Since joining Hilton in 2011, Mr.Greenleaf has held several strategic brand management positions that leverage hisstrong expertise in developing, operating, marketing and growing hospitality brands.Most recently, Mr. Greenleaf served as global head of DoubleTree. He wasresponsible for overseeing the global Full Service Sales group and global BrandProgram Management, Openings & Analytics team for Hilton Full Service Brands,which includes DoubleTree; Hilton Hotels & Resorts; and Curio by Hilton - ACollection of Unique Hotels.

Previous positions have included vicepresident of global brand performance support for the flagship Hilton Hotels &Resorts where he was responsible for leadership and direction of brand supportoperations for the brand's hotels around the world. Mr. Greenleaf began hiscareer as vice president of global brand marketing for DoubleTree by Hiltonwhere he oversaw a global brand repositioning in 2011, plus global advertising,visual identity, public relations, social media, online marketing, brandpartnerships, and promotions and hotel marketing communications support.

Mr. Greenleaf earned a Master ofBusiness Administration from The Amos Tuck School of Business at DartmouthCollege and a bachelor's degree in economics from Dickinson College, graduatingmagna cum laude. He also studied at the University of St. Andrews in St.Andrews, Scotland.

Originally from Pennsylvania, Mr.Greenleaf enjoys classic cars, golf and spending quality time with his wife,Anne, and their two children.


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

Mr. Greenleaf can be contacted at 783-883-1000 or john.greenleaf@hilton.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.