Editorial Board   Guest Author

Mr. Nicolls

Marcus Nicolls

Senior Vice President and Business Unit President, Partners in Leadership (PIL)

Marcus Nicolls is Senior Vice President and Business Unit President of Partners In Leadership (PIL). He serves on the company's Senior Management Team and helps lead the strategic vision and direction of the organization. His extensive experience in leadership, management, and sales has largely helped shape PIL and the company's continued success. Mr. Nicolls has worked with some of the world's most successful senior leaders from Fortune 1000 and Global 500 companies, including Boston Scientific, Destination Hotels & Resorts, Hilton Hotels & Resorts, Intel Security, Kroger, Louis Vuitton, Marvell, Sony, Starbucks, US Foods, and Walgreens. As an expert in Accountability Training® and Culture Change, Marcus helps deliver value-added business solutions that are industry relevant to his clients and has implemented organizational transformations, resulting in record-setting results such as increased revenues, improved shareholder value, high employee engagement, and low turnover. Clients praise his world-class ability to passionately get involved as an expert consultant, providing valuable insight on trending issues and taking ownership for helping to deliver on their results. Marcus Nicolls is Senior Vice President and Business Unit President of Partners In Leadership (PIL). He serves on the company's Senior Management Team and helps lead the strategic vision and direction of the organization. His extensive experience in leadership, management, and sales has largely helped shape PIL and the company's continued success. Mr. Nicolls has worked with some of the world's most successful senior leaders from Fortune 1000 and Global 500 companies, including Kroger, Starbucks Coffee, Covance, Destination Hotels & Resorts, Boston Scientific, and Sony. As an expert in Accountability Training® and Culture Change, Marcus helps deliver value-added business solutions that are industry relevant to his clients and has implemented organizational transformations has extensive knowledge and background spanning over several industries, including hospitality, finance, technology, healthcare, government, retail, energy, and entertainment. Mr. Nicolls is a regularly featured keynote speaker for large conferences, associations, and organizations with the distinction of providing a keynote address at the MGM Grand in Las Vegas to an audience of 20,000 people. Other speaking engagements include the National Restaurant Association Supply Chain Management Executive Study Group, Food Marketing Institute's Future Connect, and the International Association of Amusement Parks and Attractions. Audience participants praise his passion, insight, and wisdom as a speaker and world-class facilitator. Mr. Nicolls received a Bachelor of Arts in International Relations from Brigham Young University and a Master of Pacific International Affairs (MPIA) from the University of California, San Diego. Marcus has lived abroad and is conversant in the Chinese language. Marcus and his wife, Joy, have 4 children.

Mr. Nicolls can be contacted at 8005046070223 or marcus.nicolls@ozprinciple.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.