Editorial Board   Guest Author

Mr. Morris

Brian Morris

Director of Sales & Marketing, JW Marriott San Antonio Hill Country Resort & Spa

Brian Morris is a successful hospitality veteran who prior to his current position, spent 25-years with Hyatt Hotels in seven locations such as Indian Wells CA, Maui Hawaii, Seattle WA, Phoenix AZ, Wichita and Kansas City KS, St Louis MO and Century City CA.

Mr. Morris began his career in Food and Beverage then went on to Rooms operations before getting into Sales & Marketing where he has spent the last 12 years in Sales & Marketing leadership. During his tenure with Hyatt, he is a 2-time DOSM of the Year Nominee, Sales Team of the Year winner, and Business Travel Team of the Year Winner.

Throughout his career, Mr. Morris has demonstrated success and achievement in growing sales and improving bottom line margins. He brings to the hotel progressive experience in driving revenues, budgeting and forecasting, trend analysis, change initiatives, hotel repositioning, market research and analytics as well as sales management and training, product marketing (PR & social media), and P&L management.

In Kansas City, his successful track record in driving 3 straight record years at the complex has helped shape the mission of showcasing the one-stop shopping for meetings of all sizes and experiences with 180,000 square feet at the hotel complex. His public relations experience, including work with social media channels, will help keep our sales team at the front of all the vehicles we have to continue to raise that awareness.

Please visit http://jwsanantonio.com for more information.

Mr. Morris can be contacted at +1 210-276-2500 or brian.morris@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.