Editorial Board   

Mr. Parker

Juston Parker

President & CEO, Parker Hospitality Group, Inc.

Juston Parker, President and CEO of Parker Hospitality Group, Inc., is an experienced performer in the hospitality industry. He began his career in hotel reservations and has extensive experience in all areas of hotels from operations, sales & marketing, to food & beverage, banquet & conference services. Throughout his career Mr. Parker has developed and nurtured a passion for creating top line revenues and strategically growing businesses, through new and innovative revenue management strategies. His analytical approach to revenue management has resulted in increased revenues, even in challenging times. His drive for cost of sale and pricing has impacted a wide variety of businesses which relied on his expertise to increase top line and bottom line revenue. As a published author on the subject of Revenue Management, Juston has been interviewed and/or quoted on CNN, Yahoo Finance, and Fox News, as well as featured in publications around the world ranging from HSMAI, to Thailand Hospitality, University of Florida, Event Solutions to name a few.

Mr. Parker can be contacted at 303-499-2443 or Juston@ParkerHospitality.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.