Editorial Board   Guest Author

Mr. Cossey

Nigel Cossey

General Manager, Courtyard by Marriott Dallas Allen at the John Q. Hammons Center

Nigel Cossey serves as general manager at the Courtyard by Marriott Dallas Allen at the John Q. Hammons Center , which is located in a thriving suburb north of Dallas. Mr. Cossey oversees the daily operations of this newly renovated Texas hotel, which sports the largest meeting space in Allen and is recipient of the 2017 TripAdvisor Certificate of Excellence designation. He has more than 20 years of hospitality experience, with a specialization in food and beverage operations.

Springfield, Missouri-based John Q. Hammons Hotels & Resorts (JQH) owns and operates the 228-room/suite Courtyard Dallas Allen property under license from Marriott International, Inc. or one of its affiliates. JQH is a leading private, independent owner and manager of hotels in the United States and also operates more than 1 million square feet of superb meeting space. Mr. Cossey's career with JQH also includes serving as assistant general manager at the company's 283-suite Embassy Suites by Hilton San Marcos Hotel, Conference Center & Spa in San Marcos, Texas, which features 65,000 square feet of meeting function space. Under Mr. Cossey's strategic leadership, the hotel was recognized for outstanding profitability performance.

Prior to joining JQH in 2015, he was director of food and beverage at the 405-room Myrtle Beach Marriott Resort & Spa at Grand Dunes in Myrtle Beach, South Carolina. Mr. Cossey is a member of the American Hotel & Lodging Association (AH&LA). He is active in the local lodging community, including participating on boards for The Hotel Association (THA) and the Allen/Fairview Hotel Association. 

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

Mr. Cossey can be contacted at 214-383-1151 or nigel.cossey@marriott.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.