Editorial Board   

Mr. Taillon

Justin Taillon

Professor & Program Manager, Highline College Hospitality & Tourism Management

Justin Taillon spent 8 years in hospitality operations before joining academia including stints with Marriott, Starwood, and Hilton. He began his career in Food & Beverage operations, moved into hotel operations, and was an Assistant General Manager with Hilton before moving into academia.

Justin's academic endeavors include working toward a B.Sc from the University of Houston's prestigious Conrad Hilton School of Hospitality Management, an MBA from the University of Guelph, and a PhD from Texas A&M University's Department of Recreation, Park, and Tourism Sciences. He also holds a certificate in revenue management from ESSEC in Paris, France.

He is currently the department head for Hospitality & Tourism Management at Highline College in Seattle, WA, a university featuring eight emphasis areas to pursue within the hospitality and tourism industries including: aviation, casino, cruise lines, destination marketing organizations, ecotourism, event planning, food and beverage, and hotels.

Justin maintains an academic and applied focus in his research and outreach by serving as an Editor for Anatolia, being a Global Director for HFTP (Hospitality Financial & Technology Professionals, the professional association responsible for HITEC), and working with industry partners to create grants that can improve the hospitality workforce. Some recent and current industry partners and projects include:

- Starbucks, where he oversees a project that trains 16-24 year-olds in customer service and barista skills in Seattle;

- Project Feast's Ubuntu Cafe in downtown Kent, WA, where refugees to the United States learn customer service, food & beverage, and event management skills while sharing their home-cooked meals and cultural experiences with patrons;

- Port of Seattle (i.e. SeaTac Airport), where he works with SeaTac Airport's human resources department to prepare potential employees for the workforce in one of the world's largest airports;

- STR, where he worked in Hendersonville to co-create CHIA (Certification in Hospitality Industry Analytics) alongside STR and other applied academics.

His primary research emphasis area is market-based socio-cultural conservation through hospitality operations. The aforementioned projects are examples of ventures that fall under the guise of his research areas.

He is currently based in Seattle, WA, but holds three citizenships (Canada, Hungary, & USA) and has conducted projects globally over the past decade in locations such as Jeju Island in South Korea, Madre de Dios in Peru, Samburu's Sabache Camp in Kenya, Velika Plaza in Montenegro, and many more.

Mr. Taillon can be contacted at 206-592-3953 or jtaillon@highline.edu

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.