Editorial Board   Guest Author

Mr. LeBlanc

Brad LeBlanc

Senior Vice President & Chief Development Officer, Best Western Hotels & Resorts

In 2019, Brad LeBlanc joined the executive team for Best Western® Hotels & Resorts as Senior Vice President & Chief Development Officer.

Mr. LeBlanc reports directly to David Kong, President and CEO of Best Western Hotels & Resorts, leading sales and development efforts for North American expansion of the Best Western core brands, Sure Stay Collection® by Best Western, Executive Residency by Best Western®, VIb®, GLo®, Aiden® by Best Western, Sadie® by Best Western, BW Premier Collection® by Best Western, and BW Signature Collection® by Best Western.

In recent years, Best Western Hotels & Resorts has transformed into a modern and innovative global hospitality powerhouse with 16 distinctive brands in key markets across the world. Now boasting more than 4,500 properties in nearly 100 countries and territories worldwide, the company offers hotel solutions to suit guest and developer needs in every chain scale segment, from economy to luxury.

As Senior Vice President and Chief Development Officer, Mr. LeBlanc drives the growth of Best Western in North America across the company's diverse portfolio of brands.

An industry veteran with 30 years' experience in hospitality, Mr. LeBlanc joined Best Western's executive team. Most recently, he served as Senior Vice President of Franchise & Partner Development with Serendipity Labs, in the new shared workspace "Coworking" office segment with a network of hospitality-focused workspaces meeting demand for an expanding mobile workforce.

Prior to that Mr. LeBlanc successfully built multiple lodging brands across North America in his position as Vice President of Development for Choice Hotels and U.S. Franchise Systems.

Please visit http://www.bestwestern.com/en_US.html for more information.

Mr. LeBlanc can be contacted at +1 813-335-2800 or brad.leblanc@bestwestern.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.