Editorial Board   Guest Author

Mr. Worker

Sean Worker

President & CEO, Bridge Street Global Hospitality

Sean Worker is Chief Executive Officer of BridgeStreet, responsible for the overall strategic and operational direction of the company, and for overseeing the company's development, finance, sales, marketing and legal activities including support for over 500 Brand Ambassadors. Mr. Worker joined BridgeStreet in 2009. Prior to joining BridgeStreet, Mr. Worker served as Managing Director and Executive Vice President, International Operations for Wyndham Hotel Group, London, United Kingdom, where he was responsible for managing a portfolio of over 650 franchised and managed assets throughout EMEA, India and Asia Pacific and was a board member of CHI Hotels & Resorts. Previously, Mr. Worker held various senior positions, with responsibility for development, sales and operations, at Interstate Hotels and Resorts, Bristol Hotels & Resorts, Marriott and Hilton in the United States and Europe. During this period, he oversaw and operated a range of assets and global brands. Mr. Worker holds a BA in Business with a specialty in Hotel & Hospitality Management from Galway-Mayo Institute of Technology and is a patron of the school. He is a native of Galway, Ireland.

Mr. Worker can be contacted at 4402077922222 or emea.gsc@bridgestreet.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.