Editorial Board   Guest Author

Mr. Brand

John Brand

Executive Chef, Hotel Pearl - Kimpton Hotels

Chef John Brand grew up in the Midwest spending most of his time on a farm in the Nebraska. He began his career washing dishes as a teenager in Green Bay Wisconsin and progressed to stay in the kitchen for the past 25+ years. Mr. Brand has cooked his way around the country for fine dining restaurants and resorts, most notably in Beaver Creek Colorado, Scottsdale Arizona, The Little Nell in Aspen Colorado, Keswick Hall in Charlottesville Virginia, and the Broadmoor in Colorado Springs Colorado. In 2008, he arrived in San Antonio Texas as Executive Chef La Mansion del Rio and Mokara Hotel and Spa. In 2011, he was also asked to be the Area Executive Chef for Omni Hotels and Resorts. As of May 2014, Mr. Brand is an Executive Chef for Kimpton Hotels which will be opening a new hotel at the Pearl Brewery in San Antonio later this year.

Mr. Brand can be contacted at 210-518-1016 or john.brand@hotelpearl.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.