Editorial Board   Guest Author

Mr. Morvant, Jr.

Irby Morvant, Jr.

General Manager, Hyatt Regency San Francisco Airport

Irby Morvant Jr. is the general manager at Hyatt Regency San Francisco Airport. A seasoned professional with nearly 30 years' experience in the hospitality industry, Mr. Morvant's knowledge and passion for hospitality is invaluable as he leads the hotel through a complete, top-to-bottom renovation planned for completion in summer 2016. Mr. Morvant boasts a 27-year tenure with Hyatt, serving in various sales and leadership roles at properties from coast-to-coast, including multiple Hyatts in Chicago, historic Hyatt Regency Cleveland at the Arcade, Hyatt Regency Boston and Hyatt Regency New Orleans. In 2007, Mr. Morvant was appointed regional vice president of sales based in Chicago, then moved into the role of general manager at Hyatt Regency Mission Bay Spa and Marina in San Diego prior to joining the team at Hyatt Regency San Francisco Airport. Mr. Morvant's passion for ensuring the quality of every touchpoint in the hotel inspires his entire team to contribute their talents to create a tranquil and holistic experience for every guest. He has a special enthusiasm for creating the type of restorative experience that surpasses guest's expectations of an airport hotel. A community man at heart, Mr. Morvant also serves on the boards of the Burlingame Chamber of Commerce and the San Mateo/Silicon Valley County Convention and Visitors Bureau. He graduated from University of New Orleans before being accepted into Hyatt's Corporate Management Training program. In his free time, Mr. Morvant enjoys exploring the South Bay peninsula with his wife and three children, trying various types of cuisine and doing adventurous outdoor activities.

Please visit http://www.hyatt.com for more information.

Mr. Morvant, Jr. can be contacted at 650-347-1234 or irby.morvant@hyatt.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.