Editorial Board   Guest Author

Mr. Inabinett

Matt Inabinett

Director of Sales & Marketing, JW Marriott Austin

Matt Inabinett is Director of Sales & Marketing at JW Marriott Austin, a luxurious hotel in downtown Austin, TX. This upscale destination is home to 1,012 plush guest rooms and suites, coupled with a superior location in the heart of downtown Austin and comfortable amenities that go above and beyond the ordinary. As the leading choice in Austin Convention Center hotels, JW Marriott Austin offers an unprecedented 120,000 square feet of stylish, sophisticated Austin meeting and event facilities for both large and intimate events.

Mr. Inabinett has worked for Marriott for more than 10 years and has continued to make a positive and lasting impact on each team he's lead. He started with the Marriott Rivercenter and Riverwalk hotels in San Antonio in 2007 as a Sales Manager. In 2009, he was promoted to Sr. Sales Manager and then in 2011 as Sr. Sales Executive. In 2012, he was again promoted as a Sr. Sales Executive for the JW Marriott San Antonio Hill Country Resort & Spa. In 2013, Mr. Inabinett returned to the Marriott Rivercenter and Riverwalk hotels as the Director of Group Sales. Within this position, he oversaw a team responsible for booking $45+ million in group revenue for these combined hotels with 1,504 combined guestrooms and suit

 Mr. Inabinett joined the JW Marriott Austin team as Director of Sales & Marketing in 2017, and he's responsible for the property's daily sales efforts, as well as the overall positioning of the hotel, brand communication and the development of customers for the property.

 

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

Mr. Inabinett can be contacted at 512-474-4777 or matt.inabinett@marriott.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.