Editorial Board   Guest Author

Mr. Sweiger

Dan Sweiger

Senior Director, Brand Strategy, Choice Hotels International, Inc.

Dan Sweiger is senior director of brand strategy for the Quality Inn, Clarion, Econo Lodge and Rodeway Inn brands at Choice Hotels International, Inc. (NYSE:CHH), one of the world's largest hotel franchisors. In this position, Mr. Sweiger develops and executes strategic plans to ensure that the product and service attributes of these brands meet the current and evolving needs of guests, are aligned with marketing and franchise services strategies, support development efforts, and provide a compelling return on investment for the company's franchisees. Mr. Sweiger joined Choice in 2009 from InterContinental Hotels Group, where he worked on domestic and global brand management for the Holiday Inn and Holiday Inn Express brands. He also has over a decade of experience in consumer packaged goods with Sara Lee, Kellogg's, and Pillsbury. Mr. Sweiger holds a master's degree in business administration from Purdue University's Krannert Graduate School of Management.

Mr. Sweiger can be contacted at 301-592-5190 or Dan_Sweiger@choicehotels.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.