Editorial Board   Guest Author

Mr. Roberts

Alan Roberts

Global Head, Embassy Suites by Hilton

Alan Roberts, Global Head Embassy Suites by Hilton, serves as the chief strategist and champion for the Embassy Suites by Hilton Brand. His focus is on the areas of product and service positioning standards, unit distribution strategies and ownership relations. This Global Head is responsible for achieving operational excellence, ensuring that systems, policies and programs are in place to support the brand direction in alignment with the guiding principles of Hilton.

Ultimately, Mr. Roberts is responsible for brand growth and development. He strives to drive profitability and further the expansion of the Embassy Suites portfolio. He was named to his current role in 2016.

A 30-year veteran of the hospitality industry, Mr. Roberts has served in a wide array of capacities, from porter to front office manager, director of sales and general manager, encompassing guest-facing and operational expertise. He started his career with Hilton in 2004 when he joined the Brand Performance & Sales Support team with Hilton Garden Inn (HGI) where he started as a Director. He also served as Sr. Director with this team and culminated his time with HGI as Vice President, Brand Performance and Sales Support.

Mr. Roberts joined the Embassy Suites by Hilton brand in 2013 as Vice President of Brand Performance Support where he served until being promoted to his current position. He graduated from Appalachian State University with a Bachelor's of Science degree in Business Administration, majoring in Hospitality Management. After graduating, he worked for several hotels in the Asheville and Charlotte, NC markets, going on to eventually become the general manager of the Hilton Garden Inn - Charlotte Uptown. Before joining the Hilton Garden Inn brand team, he worked at Panos Hotel Group, overseeing the operations of a 12-hotel portfolio in a regional capacity.

Mr. Roberts can be contacted at 703-883-1000 or alan.roberts@hilton.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.