Editorial Board   Guest Author

Mr. Cooper

Jeremy Cooper

Director Global Guest Initiatives / Food & Beverage, Starwood Hotel & Resorts

Jeremy Cooper is the Director of Global Guest Initiatives and Food & Beverage for Starwood Hotels & Resorts' Specialty Select Brands (SSB), including Aloft®, Element® and Four Points® by Sheraton. In this role, Cooper is responsible for leading food and beverage program development and execution in North America and international divisions. Prior to joining the Specialty Select Brand team, Cooper served as Associate Director of Food & Beverage for North America Franchise and Owner Services from 2007-2010, leading food and beverage operational support for 250+ properties across the Sheraton®, Westin®, Le Meridien® and The Luxury Collection® brands. Before his positions at Starwood Hotels & Resorts World, Inc. Mr. Cooper served as Director of Marketing at ARAMARK Corporation, where he developed retail marketing platforms and field training for B&I, Healthcare and Schools in the U.S., Spain and Chile. He has also served in a variety of Food and Beverage management roles with Four Seasons Hotels & Resorts and independent hotels in Texas. Mr. Cooper is a graduate of Cornell University's School of Hotel Administration, honing his interest in wine and culinary at Ecole Hoteliere de Lausanne. He received his Master's in Business Administration from Georgetown University. Jeremy currently resides in New York City.

Mr. Cooper can be contacted at 914-640-8100 or jeremy.cooper@starwoodhotels.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.