Editorial Board   

Mr. Van

Steve Van

President & CEO, Prism Hotels

Steve Van, President and CEO of Prism Hotels & Resorts, founded the Dallas-based company in 1983 and continues to lead the company on its mission to have The Most Satisfied Owners. A prominent speaker and sought-after expert in the hospitality industry, Mr. Van was recognized by Hotel Business Magazine as one of the trade's “People of 2012.” In the past few years Mr. Van has focused his teams' efforts on going from Good to Great with the primary focus on operational excellence. Prism's current successes include managing the largest Hyatt Regency franchise, the 580 room Hyatt Regency LAX, the 420 room Hilton El Conquistador Resort in Tucson, the historic 300 room Hilton Baton Rouge Capital Center, the 1,000,000 square feet and 600 room state-of-the-art Las Vegas Training Center for the United Brotherhood of Carpenters and the award-winning Embassy Suites Medical Center in Oklahoma City among many others. Mr. Van currently serves on a number of industry boards including the Hilton Doubletree Hotel Owner's Advisory Council and served on the Starwood Hotels Owner's Advisory Council for creation of Aloft Hotels. Mr. Van earned his bachelor's degree from The University of Texas, attended The University of Texas Law School and was admitted to the State Bar of Texas. He has served as the Assistant Attorney General of Texas and as a Director of the Texas Turnpike Authority. Since 2008 he has been a Founding Director of AHMSA, a nonprofit based in Bogota, Columbia to teach internal refugees entrepreneurial skills to lift their families out of poverty. AHMSA is now supported by the Bill and Melinda Gates Foundation along with the United Nations. Mr. Van was the youngest Director of NATO's US Arm, the Atlantic Treaty Assembly, and was presented with the Vincentian Ethics Scholar Award in 2006 in recognition of his valuable contributions in fostering business ethics research. Mr. Van is also the co-founder of the Texas Lyceum Association.

Mr. Van can be contacted at 214-257-1011 or steve.van@prismhotels.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.