Editorial Board   Guest Author

Mr. White

Brandon White

Director of Revenue Management, The Hotel Group

Brandon White of The Hotel Group brings over 15 years of experience in the hospitality industry. As Director of Revenue Management, Mr. White oversees a team of Regional Revenue Managers whose focus is on maximizing profitability for The Hotel Group's portfolio of hotels and restaurants.

The Hotel Group (THG) is a nationally recognized leading hotel management and investment company. Since its inception in 1984, THG has managed and/or owned over 125 properties in 25 states representing over 20 brands, directed the design and construction of nearly 50 new hotels, and completed the acquisition of nearly $200 million in private investment through the Hotel Group Opportunity Funds. Ranging from select-service hotels in suburban communities to full-service hotels in large metropolitan markets, The Hotel Group focuses is on connecting with the right partner, preferred brands and in dynamic and growing markets.

Mr. White is skilled in many areas including analyzing Smith Travel Research (STR) data, a recognized hospitality reporting system, and Travelclick, a hotel reporting system utilized to measure trends in hotel markets. He has extensive experience working with major U.S. hotel brands such as Marriott International, Hilton, InterContinental Hotels Group, Hyatt, Radisson, Choice Hotels and Wyndham Hotels and Resorts which provides specialized and valuable insight.

Mr. White worked for multiple Hulsing Hotels properties prior to joining THG's Crown Plaza Kansas City Downtown in 2010 and being promoted into a revenue management role. During his tenure with The Hotel Group Mr. White has directly overseen the growth of 18 hotels and helped to make them to top earners in their respective markets.

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

Mr. White can be contacted at +1 425-771-1788 or bwhite@thehotelgroup.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.