Editorial Board   

Mr. Donaldson

Edward Donaldson

VP Marketing, Small Luxury Hotels of the World

Ed Donaldson brings with him over 20 years experience in the hospitality industry serving in roles on property and in a regional capacity to his current position as Vice President of Marketing, The Americas for Small Luxury Hotels of the World, a consortium of over 320 luxury hotels in 57 countries around the globe. Mr. Donaldson is a graduate of Wayne State University with a Master of Science, Marketing Degree. He is responsible for the operation, promotion and development in The Americas region on behalf of the Small Luxury Hotels of the World brand. Beginning his career on property with Boykin Management and later with Serivco, Mr. Donaldson later moved to New York to serve as Director of Sales at The Royalton. After The Royalton, he became the Regional Director of Sales for Capstar Hotels and then moved to Sterling Hotels and Resorts in the same capacity. Sterling Hotels & Resorts was then merged into REZsolutions, Inc, which added the overseeing of Summit Hotels & Resorts and Golden Tulip Worldwide sales initiatives on the east coast based in New York. Following that, Mr. Donaldson returned overseas to act as Regional Director of the UK & Ireland for TRAVELclick based in London. Mr. Donaldson returned to the states and took up the position Regional Director of Sales for Rosewood Hotels & Resorts in the New York Regional office.

Mr. Donaldson can be contacted at 212-953-2064 or ed.donaldson@slh.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.