Editorial Board   Guest Author

Mr. Moon

Daniel Moon

VP / General Counsel, Sam Moon Group

In his role as V.P./General Counsel, Daniel Moon has been with the Sam Moon Group since 1994. He has spearheaded the group's recent growth in commercial real estate and is involved in the day to day operations of the commercial real estate group.

Recent and current commercial real estate projects include JW Marriott Dallas Arts District, Hyatt Regency Frisco, Hyatt Place Alliance, Metropark Square, Renaissance Dallas at Plano, and Coyote Ridge Golf Club.

The JW Marriott Dallas Arts District will be the first JW Marriott Hotel in the Dallas area and is scheduled to open in 2022 as a luxury 15-story hotel. Hyatt Regency Frisco is a luxury 16-story, 301-room hotel attached to Stonebriar Centre and is scheduled to open in 2020. Hyatt Place Alliance is projected to open in March 2020 as a five-story, 130-room hotel in Fort Worth's Alliance Town Center. Located in Shenandoah, Texas, Metropark Square is a luxury mixed-use development offering retail, restaurant, entertainment, residential and hospitality space. Renaissance Dallas at Plano Legacy West opened in 2017 and includes 304 rooms and 15 stories in Plano, Texas. Lastly, the award-winning Coyote Ridge Golf Club is a North Dallas daily public fee golf destination that features a luxury clubhouse along with a pro-shop and The Grill 19 restaurant and bar with private dining, meeting rooms and a ballroom.

Mr. Moon attended Southern Methodist University where he received a B.B.A. in Accounting in 1996 and earned his Juris Doctorate from SMU's Dedman School of Law in 1999.

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

Mr. Moon can be contacted at +1 972-421-2700 or daniel@sammoon.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.