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




Feature Focus
Food and Beverage: Going Local
"Going local" is no longer a trend; it’s a colossal phenomenon that shows no sign of dissipating. There is a near obsession with slow, real, farm-to-table food that is organic, nutritious and locally sourced. In response, hotel chefs are creating menus that are customized to accommodate all the vegans, vegetarians, gluten-free, paleo, diabetics and other diet-conscious guests who are demanding healthy alternatives to traditional restaurant fare. In addition, there is a social component to this movement. In some cases, chefs are escorting guests to local markets to select fresh ingredients and then visit a local cooking school to prepare their purchases. Other hotels are getting guests involved in gardening activities, or exploring local farms, bakeries and the shops of other culinary artisans. Part of the appeal is in knowing the story behind the food - being personally aware of the source and integrity of the product, and how it was handled. In addition to this "locavore" movement, there are other food-related developments which are becoming popular with hotel guests. Small plate and tasting-only menus are proliferating around the country. Tasting-only special event menus offer numerous benefits including guaranteed revenue per customer, reservations usually made weeks in advance, and an exciting dining option for guests to experience. Bread and butter are also getting a makeover as chefs are replacing bread baskets with boards, and replacing butter with custom-flavored spreads. One dining establishment offers a veritable smorgasbord of exotic spreads including garlic mostarda, vanilla tapenade, rosemary hummus, salsa butter, porcini oil and tomato jam, to name just a few. The August issue of the Hotel Business Review will document some current trends and challenges in the food and beverage sector, and report on what various leading hotels are doing to enhance and expand this area of their business.