Editorial Board   

Mr. Holthouser

Jim Holthouser

Senior Vice President Brand Management, Embassy Suites Hotels

As the global head of brand management for Embassy Suites Hotels, Jim Holthouser leads marketing, sales, revenue management, research and development and franchise owner relations efforts for the $1.8B annual revenues brand. He was named to the position in February 2006. Mr. Holthouser also serves as global head of full service brands (Hilton, Doubletree and Embassy Suites) for Hilton Worldwide, an additional responsibility he picked up in March 2009, following the restructuring of the company and its relocation to new corporate headquarters in the DC metro area. With 20 years of experience in the lodging, restaurant and gaming industries, Mr. Holthouser has held a series of senior management positions within Hilton Worldwide. His career with the company began in 1979 as the director of market research for Promus, where he created a number of cutting-edge industry and consumer measurement systems for both domestic and international marketing. Over the years, Mr. Holthouser has assumed increasingly important roles in the branding, franchising and marketing arenas. Before his assignment at Embassy Suites, Mr. Holthouser served as senior vice president, brand management, for Homewood Suites by Hilton. While at the helm of the Homewood Suites brand, Mr. Holthouser launched an aggressive development program to increase overall distribution. This program grew the extended stay brand from 80 hotels to 170 hotels, with another 110 in the development pipeline. Today, the Homewood Suites brand numbers some 400+ hotels open and in the pipeline. Under Mr. Holthouser's leadership, the Homewood Suites brand also became the first extended stay hotel chain to offer its guests complimentary, high-speed Internet access. Under Mr. Holthouser's leadership over the last three and a half years, the Embassy Suites brand has won numerous awards for product and service quality. His primary focus is to grow the brand aggressively, with the goal of having 400 hotels open or in the pipeline within the next five years. Currently the brand has 207 hotels open with almost 50 in the development pipeline. To support this goal, Mr. Holthouser oversaw the development of a new, more cost efficient prototype and introduced a one-room suite product into the brand's program. As Global Head of Full Service Brands for Hilton Worldwide, Mr. Holthouser also works closely with the Hilton Hotels and Doubletree brands to make sure the full service portfolio is strategically and tactically coordinated. Mr. Holthouser received his MA in economics / political science from the University of Louisville and his international MBA from the American Graduate School of International Management. He is fluent in German and has a strong working knowledge of French.

Mr. Holthouser can be contacted at 703-883-1000 or jim.holthouser@hilton.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.