Editorial Board   Guest Author

Mr. Nicolls

Marcus Nicolls

Senior Vice President and Business Unit President, Partners in Leadership (PIL)

Marcus Nicolls is Senior Vice President and Business Unit President of Partners In Leadership (PIL). He serves on the company's Senior Management Team and helps lead the strategic vision and direction of the organization. His extensive experience in leadership, management, and sales has largely helped shape PIL and the company's continued success. Mr. Nicolls has worked with some of the world's most successful senior leaders from Fortune 1000 and Global 500 companies, including Boston Scientific, Destination Hotels & Resorts, Hilton Hotels & Resorts, Intel Security, Kroger, Louis Vuitton, Marvell, Sony, Starbucks, US Foods, and Walgreens. As an expert in Accountability Training® and Culture Change, Marcus helps deliver value-added business solutions that are industry relevant to his clients and has implemented organizational transformations, resulting in record-setting results such as increased revenues, improved shareholder value, high employee engagement, and low turnover. Clients praise his world-class ability to passionately get involved as an expert consultant, providing valuable insight on trending issues and taking ownership for helping to deliver on their results. Marcus Nicolls is Senior Vice President and Business Unit President of Partners In Leadership (PIL). He serves on the company's Senior Management Team and helps lead the strategic vision and direction of the organization. His extensive experience in leadership, management, and sales has largely helped shape PIL and the company's continued success. Mr. Nicolls has worked with some of the world's most successful senior leaders from Fortune 1000 and Global 500 companies, including Kroger, Starbucks Coffee, Covance, Destination Hotels & Resorts, Boston Scientific, and Sony. As an expert in Accountability Training® and Culture Change, Marcus helps deliver value-added business solutions that are industry relevant to his clients and has implemented organizational transformations has extensive knowledge and background spanning over several industries, including hospitality, finance, technology, healthcare, government, retail, energy, and entertainment. Mr. Nicolls is a regularly featured keynote speaker for large conferences, associations, and organizations with the distinction of providing a keynote address at the MGM Grand in Las Vegas to an audience of 20,000 people. Other speaking engagements include the National Restaurant Association Supply Chain Management Executive Study Group, Food Marketing Institute's Future Connect, and the International Association of Amusement Parks and Attractions. Audience participants praise his passion, insight, and wisdom as a speaker and world-class facilitator. Mr. Nicolls received a Bachelor of Arts in International Relations from Brigham Young University and a Master of Pacific International Affairs (MPIA) from the University of California, San Diego. Marcus has lived abroad and is conversant in the Chinese language. Marcus and his wife, Joy, have 4 children.

Mr. Nicolls can be contacted at 800-504-6070 ext. 223 or marcus.nicolls@ozprinciple.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. The August issue of the Hotel Business Review will document the 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.