Editorial Board   Guest Author

Mr. Spurr

Jay Spurr

Market Director of Sales & Marketing, JW Marriott Austin

JW Marriott Austin welcomed Jay Spurr back to Austin as the Market Director of Sales and Marketing in spring 2017. Mr. Spurr has nearly 30 years of hospitality experience and is responsible for leading the JW Marriott Austin sales and marketing team with expanded responsibilities supporting the new Austin Marriott Downtown, set to begin construction later this year. The return to Austin is a homecoming for Mr. Spurr, who previously served as the Director of Sales and Marketing for JW Marriott Austin from 2011-2015. The very first associate hired at the JW Marriott Austin in 2011, Mr. Spurr quickly made an impact as he built and led his preopening sales team to secure over a half million group rooms prior to the hotel's opening in February of 2015. Under his leadership, the hotel was named one of the world's top 9 new business hotels by Forbes magazine and received the Marriott International Full Service Hotel Opening of the Year Award in 2015. Mr. Spurr previously held the position of Director of Sales and Marketing for the San Francisco Marriott Marquis. During his time in San Francisco, Mr. Spurr successfully led his team to achieve their targeted sales goals and two-year crossover goals for the first time in five years. A graduate of the University of South Caroline-Columbia's Hotel, Motel, and Restaurant Management program, Mr. Spurr has also served as the Director of Sales and Marketing for Chicago Marriott Downtown Magnificent Mile, Area Director of Sales for Baltimore Marriott Waterfront Baltimore Marriott Inner Harbor, and Senior Account Executive for JW Marriott Desert Ridge Resort & Spa in Phoenix, Arizona.

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

Mr. Spurr can be contacted at 512-608-4460 or jay.spurr@jwmarriottaustin.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.