Editorial Board   Guest Author

Mr. Pearson

Donnie Pearson

Director, Food & Beverage, Houston CityPlace Marriott at Springwoods Village

Donnie Pearson is director of food and beverage at Houston CityPlace Marriott at Springwoods Village in Spring, Texas, which is managed by Dallas-based Aimbridge Hospitality.

Aimbridge Hospitality brings together the most experienced team of hospitality executives offering creative solutions to accomplishing the goals and objectives of each and every owner. Aimbridge understands the real estate and operational components of the industry and with a dedicated and highly accomplished team have the unique ability to continuously drive value.

In his role at the hotel, Mr. Pearson oversees the entire food and beverage program, which includes the property's SwitcHouse "Plates N' Pours" bar and restaurant menus, and also for the hotel's meetings and events, which includes menus for corporate groups, social gatherings, and weddings.

Mr. Pearson has nearly 40 years of hospitality food and beverage experience, starting his career in 1981 at the Charlotte Marriott Executive Park in Charlotte, North Carolina, as a banquet chef, then moved to the Chattanooga Marriott Downtown in Chattanooga, Tennessee, to become executive sous chef of the hotel. From there, Mr. Pearson became executive chef at Houston Marriott North, where he worked for almost 24 years, starting in the kitchen, and eventually being promoted to food and beverage director in 2007.

After Houston Marriott North, Mr. Pearson took over as food and beverage director at DoubleTree by Hilton Hotel Houston - Greenway Plaza, where he worked for four years, overseeing menus and operations for that property's bar, restaurant, and coffee shop.

Mr. Pearson joined Houston CityPlace Marriott at Springwoods Village in May 2018. Mr. Pearson has a lifelong passion for hospitality, focused on serving guests from the heart, while creating a positive environment for his team to thrive.

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

Mr. Pearson can be contacted at +1 281-350-4000 or donnie.pearson2@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.