Editorial Board   

Mr. Hollis

Scott D. Hollis

Senior Vice President, Avendra, LLC

Scott D. Hollis is Senior Vice President, Strategic Contracting for Avendra. Mr. Hollis' responsibilities include overseeing the strategic contracting segment of Avendra. The Strategic Contracting group is responsible for contracting goods and services totaling more than $3 billion dollars in annual spend and over 900 supplier contracts. Mr. Hollis joined Marriott International in 1985 and held various purchasing positions within the procurement organizations that led to the formation of The Marketplace by Marriott, a predecessor to Avendra. Prior to joining Marriott, he was Director of Sales and Marketing for the Schluderberg-Kurdle Company of Baltimore, MD, overseeing sales, marketing and procurement of all raw materials. Mr. Hollis is a graduate of Ohio State University with a bachelor's degree in agriculture. He did his postgraduate work at Johns Hopkins University, earning a master's degree in business administrative science.

Mr. Hollis can be contacted at 301-825-0027 or scott.hollis@avendra.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.