Editorial Board   Guest Author

Mr. Stuart-Hill

Trevor Stuart-Hill

President & Founder, Revenue Matters

Trevor Stuart-Hill is the founder and currently serves as president of Revenue Matters. He sets the cultural course, provides the strategic direction and oversees the performance for each of Revenue Matters' operating groups. He believes that superior asset value is directly supported through top-line performance.

A proponent of sharing knowledge with others, Mr. Stuart-Hill is often tapped by global hotel associations and executive groups to share his expertise in hospitality revenue management. He co-authored the first college-level textbook on the subject of revenue management for hotels and resorts. It is currently being used for teaching this discipline at colleges and universities around the world. He was a founding member of the Hospitality Sales & Marketing Association International's (HSMAI) Revenue Management Advisory Board and is an active member of the International Society of Hospitality Consultants (ISHC). Mr. Stuart-Hill has been recognized by HSMAI as one of the hospitality industry's top 25 minds in sales and marketing.

Mr. Stuart-Hill has experience in many facets of the travel and hospitality industry including front office, food and beverage, cruise and tour operations, corporate travel management, charter flight operations and travel technology. Prior to forming Revenue Matters in 2009, Mr. Stuart-Hill was primarily responsible the account management function for the Americas region at Sabre Hospitality Solutions. During his tenure at Sabre, he was involved in strategic development of revenue management and customer relationship management solutions.

Together with his wife Kathryn, he has either worked in or explored over sixty countries. An avid golfer, photographer and commercial pilot, Mr. Stuart-Hill resides in Parker Colorado.

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

Mr. Stuart-Hill can be contacted at +1 303-690-9116 or Trevor@RevenueMatters.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.