Editorial Board   Guest Author

Mr. Foster

H. Stuart Foster

Vice President, Global Brand Marketing, Hilton

H. Stuart Foster is vice president, global brand marketing for Hilton's flagship brand, Hilton Hotels & Resorts, DoubleTree by Hilton, Curio - A Collection by Hilton and Tapestry Collection by Hilton. Mr. Foster oversees an integrated team that leads marketing, communications, digital, social media and customer relationship management across all four full service brands. Prior to his current role, Mr. Foster served as vice president, global brand marketing for Hilton's luxury and lifestyle brands. He was responsible for global positioning, strategy and marketing efforts for Waldorf Astoria Hotels & Resorts and Conrad Hotels & Resorts, in addition to developing the consumer messaging and launch strategy for Canopy by Hilton. Under his leadership, Mr. Foster established integrated marketing strategies to support Waldorf Astoria Brand's experiential platforms including the Taste of Waldorf Astoria and Waldorf Astoria Driving Experiences, both launched to celebrate the brand's storied connection to the luxury consumer's passion points. In addition, Mr. Foster innovated the role of a luxury hotel brand through Conrad's Stay Inspired platform which curates quintessential local experiences for travelers whose time is at a premium. Mr. Foster has an extensive background leading marketing work for some of the world's top brands including L'Oreal, and the Moet Hennessy portfolio of wines & spirits. During his tenure with Moët-Hennessy spanning New York, Tokyo and Paris, Mr. Foster used his rich marketing experience to provide leadership across multiple disciplines, including global brand management, sales and business development. Mr. Foster received his Master of Business Administration from New York University's Stern School of Business and his Bachelor of Arts from Colgate University. He is fluent in English and French and proficient in Japanese. Mr. Foster is based at Hilton's worldwide headquarters in McLean, Va.

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

Mr. Foster can be contacted at 703-883-6587 or stuart.foster@hilton.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.