Editorial Board   Guest Author

Ms. Pryor

Kristen Pryor

General Manager, The Westin Riverfront Resort & Spa Avon, Vail Valley

Kristen Pryor is the General Manager of The Westin Riverfront Resort & Spa Avon, Vail Valley. With more than 20 years of hospitality experience, she previously served as Director of Sales & Marketing at The Westin Riverfront, helping to open the resort in 2008.

A graduate of the University of Colorado at Boulder, Ms. Pryor previously served as the Associate Director of Sales at the JW Marriott Denver Cherry Creek. Ms. Pryor started her hospitality career as a concierge at the Vail Marriott Mountain Resort & Spa and also held sales positions at the Keystone Conference Center and the Omni Interlocken Resort & Spa.

Ms. Pryor has helped to position The Westin Riverfront to win numerous awards and accolades, including earning Colorado's first Silver LEED hotel certification and being named Conde Nast Traveler's #1 U.S. Resort for 2010. Under Ms. Pryor's leadership, Starwood also honored The Westin Riverfront for "Sales Team of the Year." The Westin Riverfront was also honored as the "Best Place to Work in the Vail Valley" for 2016 by the Vail Valley Partnership.

A member of the Colorado Hotel & Lodging Association, Ms. Pryor is an active supporter of many Vail Valley organizations, including serving on Town of Avon's 2014 re-branding committee and working closely with the Vail Valley Partnership, Beaver Creek Resort and the Vail Valley Foundation.

Ms. Pryor also represents East West Partners and is currently the only female GM serving on The Westin Advisory Board, who meet bi-annually with Westin Brand leaders to discuss how the brand is performing and future initiatives.

Please visit http://www.marriott.com for more information.

Ms. Pryor can be contacted at +1 970-790-6000 or kpryor@westinriverfront.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.