Editorial Board

Mr. Ferrier

Chris Ferrier

Executive Chef, The National Conference Center

Executive Chef Chris Ferrier joined the team at The National and West Belmont Place in 2015. The property is one of the largest meeting, training and event facilities in the nation located within close proximity to Washington Dulles International Airport and just outside of Washington, DC. Chef Ferrier’s background includes experience in high-volume kitchens and 4-star resorts, banquets and fine dining. Most recently, he served as executive chef at The Fairfax at Embassy Row. His resume includes various Hyatt Hotels and resorts, Boar’s Head Inn, and the Lodge at Pebble Beach. He is a graduate of the Culinary Institute of America. As a property that specializes in hosting meetings, training meetings, trade shows, weddings and special events, food is a significant factor. “Chris shares our mission and vision in working with local farmers to source local food for sustainability, freshness and quality,” Lawson explained. “He has brought our culinary offerings to the new and higher level.” Chef Ferrier is now sourcing from additional local farms for The National and West Belmont Place. This is no ordinary feat given the fact that, at times, there are more than 1500 meals prepared in one day. With new renovations throughout the property, including The National dining room, the Black Olive Bar, and a new Lavazza Coffee shop, it is only fitting that the property also features an expanded culinary program with new catering menus for West Belmont Place and great new menu items at The National. In addition, The National has added a Chef’s Table where guests of the property can opt to hold a special dinner for up to 20 people in the kitchen with Chef Ferrier. In recognizing the importance of food to meetings, “We know that food plays an important role in the overall experience of our guests and their meals,” added Lawson. “And we also know the value that food plays in ensuring that meetings, including training meetings, are more efficient and more productive when participants are eating food that effectively fuels their minds.” Please visit http://www.conferencecenter.com for more information.

Mr. Ferrier can be contacted at 703-729-8000 or sales@conferencecenter.com

Coming up in January 2018...

Mobile Technology: Relentless Innovation

Technology has become a crucial component in attracting and retaining hotel guests, and the need to enhance a guest’s technology experience is driving a relentless pace of innovation. To meet and exceed guest expectations, 54% of hotels will spend more on technology in 2018, and mobile solutions in particular will top the list of capital investments. Many hotels are integrating mobile booking, mobile keys, mobile payments and mobile check-in into their operations. Other hotels are emphasizing the in-room experience, boosting bandwidth and upgrading flat screen TVs to more easily interface with guest mobile devices. And though not yet mainstream, there are many exciting technology developments on the near horizon. The Internet of Things (loT) is taking form in some places, and can be found in guest room control systems, voice activation systems, and in wearable sensors that can be used for access and payment options. Virtual reality headsets are available at some hotels so guests can enjoy virtual trips to exotic locations or if off-property, preview conference facilities and guest rooms. How long will it be before a hotel employs a fleet of robots for room service, or utilizes a hologram as a concierge, or installs gesture-controlled walls that feature interactive digital displays? Some hotels are already using augmented reality for translation services, or interactive wall maps, or even virtual décor. This pace of innovation is challenging property owners and brands to stay on top of the latest technology trends while still addressing current projects. The January Hotel Business Review will explore what some hotels are doing to maximize their opportunities in the mobile technology space.