Editorial Board   

Mr. Acton

Scott Acton

CEO & Founder, Forte Specialty Contractors

Building on three generations of creative execution behind some of the globe's most iconic experiential spaces, Scott Acton is no stranger to the unusual in the world of construction. As the CEO and founder of Forte Specialty Contractors in Las Vegas, a construction firm specializing in the hospitality, restaurant, retail, nightlife and entertainment industries, he is known for tackling some of the most difficult and attention-grabbing construction challenges in the industry.

Mr. Acton's entrance into this arena began with a long family history of Disney projects, which, as an entity, is known for creative, unusual experiences requiring innovative construction techniques. Part of developing this skill set for Mr. Acton included attending “Disney University” where he learned the business and leadership skills necessary to build a successful career. Mr. Acton began working for his father at the age of 16, but soon realized his entrepreneurial drive was too strong to just keep working for the family business.

A third-generation craftsman, Mr. Acton worked a variety of odd jobs then followed in the footsteps of his grandfather and father, becoming a notable entrepreneur in his own right. His early work comprises several landmarks across North America, including portions of Knott's Berry Farm, Universal Studios and Disney, showcasing Mr. Acton's affinity to thematic design and construction.

In 2002, Mr. Acton started his own company, Trevi Manufacturing, naming it after the most famous fountain in the world - the Trevi Fountain in Rome, Italy. He wanted to combine manufacturing with construction, a marriage not seen within the market. He grew Trevi from a startup to a $12 million company in only two years, resulting in national accolades including being named the U.S. Small Business Administration's “Small Business Person of the Year” for Nevada. His first project in Sin City was Treasure Island's pirate ships, which provide the hotel its iconic presence on the Las Vegas Strip.

Please visit http://fortedesignbuild.com/ for more information.

Mr. Acton can be contacted at 702-697-2000 or scott@fortedesignbuild.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.