Editorial Board   Guest Author

Mr. Roby

Scott Roby

Vice President, Revenue Management, Evolution Hospitality

Scott Roby oversees the revenue management department's efforts in driving total revenue and increasing market share for Evolution Hospitality's portfolio. Using a collaborative approach, the team leverages proprietary technology to provide world-class analysis, utilizes brand systems and resources to maximize franchise contribution, and capitalizes on in-depth market knowledge to generate proactive strategies. Prior to being a part of the launch of Evolution Hospitality in March 2011 (www.evolutionhospitality.com), Mr. Roby held revenue management positions with Tarsadia Hotels, La Costa Resort & Spa, and Hilton Hotels in San Diego. He earned his bachelor's degree in Hotel Administration from Cornell University. Mr. Roby has guest lectured on revenue management at San Diego State University and Cal Poly Pomona. He also currently serves as Chair of HSMAI's Revenue Management Advisory Board.

Mr. Roby can be contacted at 949-610-8000 or scottr@evolutionhospitality.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.