Mr. McGowan

Shawn McGowan

Senior Director Food & Beverage Brand Initiatives & Programs

Hilton Worldwide

Shawn McGowan is the Senior Director Global Brand Food and Beverage Services at Hilton. In this role, Mr. McGowan is responsible for managing the development and implementation of all 14 of Hilton branded hotels, positioning their food and beverage long-term and strategic brand initiatives. Working in conjunction with Hilton F&B Ops, Hilton Supply Management, Brand Marketing teams and numerous franchise management companies, Mr. McGowan identifies and participates in developing food and beverage specifications and marketing program support. He also develops and administers key standards and training programs for Hilton Team Members around the world. He is an active participant in the Hotel F&B Magazine Corporate Editorial Advisory board with featured articles on food and beverage trends. His role entails developing strategies that promote sustainable practices within the food and beverage industry by partnering with key industry groups such as WWF to help implement sustainable and animal welfare practices within Hilton.

In his 23 years with Hilton, it has been Mr. McGowan’s goal to provide leading food and beverage initiatives that have developed and leveraged industry wide trends. Within the portfolio of food and beverage concepts at Hilton he is attributed with developing leading concept solutions such as Made Market, Herb N’ Kitchen, Brickstones Kitchen and Bar, The BKB Market, E’Terie To Go, E’Terie Bar and Grill and most recently developed and launched Tru by Hilton “Top and Go” Breakfast along with their eat & sip market.

Mr. McGowan is a native of Tucson, Arizona, and attended the University of Arizona.

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

Mr. McGowan can be contacted at 703-883-5210 or shawn.mcgowan@hilton.com

Coming Up In The November Online Hotel Business Review




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Feature Focus
Architecture & Design: Authentic, Interactive and Immersive
If there is one dominant trend in the field of hotel architecture and design, it’s that travelers are demanding authentic, immersive and interactive experiences. This is especially true for Millennials but Baby Boomers are seeking out meaningful experiences as well. As a result, the development of immersive travel experiences - winery resorts, culinary resorts, resorts geared toward specific sports enthusiasts - will continue to expand. Another kind of immersive experience is an urban resort – one that provides all the elements you'd expect in a luxury resort, but urbanized. The urban resort hotel is designed as a staging area where the city itself provides all the amenities, and the hotel functions as a kind of sophisticated concierge service. Another trend is a re-thinking of the hotel lobby, which has evolved into an active social hub with flexible spaces for work and play, featuring cafe?s, bars, libraries, computer stations, game rooms, and more. The goal is to make this area as interactive as possible and to bring people together, making the space less of a traditional hotel lobby and more of a contemporary gathering place. This emphasis on the lobby has also had an associated effect on the size of hotel rooms – they are getting smaller. Since most activities are designed to take place in the lobby, there is less time spent in rooms which justifies their smaller design. Finally, the wellness and ecology movements are also having a major impact on design. The industry is actively adopting standards so that new structures are not only environmentally sustainable, but also promote optimum health and well- being for the travelers who will inhabit them. These are a few of the current trends in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.