Editorial Board   Guest Author

Mr. Hopton-Jones

Greg Hopton-Jones

Director of Sales, Hotel Indigo Tuscaloosa Downtown

Greg Hopton-Jones was born and raised in Birmingham, AL and entered active duty with the United States Air force after high school. Mr. Hopton-Jones was stationed at Davis-Monthan AFB in Tucson, AZ with the 354th Fighter Squadron where he had the opportunity to visit multiple locations in Europe and the Middle East sparking his interest in travel before coming back to Alabama to attend the University of Alabama. He completed his Bachelors of Science in Business Administration with a major in Marketing. Mr. Hopton-Jones started his career in sales in the mortgage industry promoting wholesale mortgage products to credit unions and regional banks in the southeast before accepting an opportunity with Marriott International. As an Account Executive with Marriott, he was responsible for developing group business from multiple federal and state government agencies across the state of Alabama. He was routinely recognized within Marriott for outstanding marketing success and a recipient of Marriott's Golden Circle Award. Mr. Hopton-Jones eventually served as the group sales manager at Hilton Birmingham where he was directly responsible for top-line group revenue production for the hotel and routinely recognized as a 'Top Achiever' within his organization. Mr. Hopton-Jones was subsequently promoted to his current position as the Director of Sales for Hotel Indigo Tuscaloosa Downtown, a new 91 key boutique hotel in the vibrant downtown Tuscaloosa scene. Mr. Hopton-Jones currently lives in Birmingham, AL with his wife and two children and enjoys spending time and traveling with his family, SEC college football, and any opportunity to see live music.

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

Mr. Hopton-Jones can be contacted at 205-535-3980 or greg.hoptonjones@interstatehotels.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.