Appointments & Promotions

Best Western Appoints Michael Muir VP of North American Development

PHOENIX - March 18, 2014 - Best Western International has announced the appointment of Michael Muir as Vice President of North American Development. An industry veteran with more than 25 years of experience, Muir will bring his expertise in strategic growth and development to the Best Western brand.

"We are delighted to welcome Mike to Best Western," said David Kong, CEO and President of Best Western International. "His extensive experience and knowledge of our industry will be integral in helping us to continue to grow our brand presence in North America."

Having worked with such brands as Holiday Inn®, Hawthorn Suites® and Microtel Inn & Suites®, Muir's proven track record of growing new and established brands in the midscale market, including extended stay products, will be a tremendous asset to Best Western. Muir's experience and leadership will be a great addition as Best Western continues to develop its Best Western PLUS and Best Western PREMIER hotel products as well as its new extended stay offering, the Best Western PLUS Executive Residency.

"Throughout my career, I have had the privilege of working with some of the great leaders in the hospitality industry. To now have the opportunity to join the iconic Best Western brand and to work with David Kong and his team, is an opportunity I could not pass up. Over the last several years, Best Western has orchestrated a renaissance of the brand, elevating it in both the eyes of developers and consumers. I am proud to be joining Best Western and I look forward to leading the development team," said Muir.

About Best Western International, Inc.

Best Western International, Inc., headquartered in Phoenix, Ariz., is a privately held hotel brand made up of more than 4,000* Best Western®, Best Western PLUS®, Best WesternPREMIER® hotels in more than 100* countries and territories worldwide. Now celebrating 68 years of hospitality, Best Western welcomes hundreds of thousands of guests nightly. Best Western provides its hoteliers with global operational, sales, marketing and promotional support, and online and mobile booking capabilities. More than 20 million travelers are members of the brand's award-winning loyalty program program Best Western Rewards®, one of the few programs in which members earn points that never expire and can be redeemed at any Best Western hotel worldwide. The brand's partnerships with AAA/CAA, Minor League Baseball, and Harley-Davidson® provide travelers with exciting ways to interact with the brand. In 2013, Best Western earned our highest level of brand recognition, including our fifth AAA/CAA Hotel Partner of the Year award, second Compuware Best of the Web Gold award, fourth No. 1 ranking in Brand Keys Consumer Loyalty Engagement Index for midscale hotels and seventh TTG Asia Best Mid-range Hotel Brand. Forty-one percent of Best Western hotels worldwide won TripAdvisor Certificates of Excellence for customer satisfaction. For more information or to make a reservation, please visit www.bestwestern.com.

*Numbers are approximate and may fluctuate.

Coming Up In The August Online Hotel Business Review


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Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.