Editorial Board   Guest Author

Mr. Bethel

Jack Bethel

Fratelli Branca Portfolio Manager Colorado, Infinium Spirits

Jack Bethel is the Fratelli Branca Portfolio Manager for Colorado with Infinium Spirits, a family-owned spirits company known for igniting brands and accelerating performance. Founded in 2005 and based in Aliso Viejo, California, Infinium Spirits specializes in the import, sales, and marketing of its distinctive portfolio of brands. In his role with Infinium Spirits, Mr. Bethel is responsible for staying in front of the market trends of the beverage industry, as well as the sales, marketing and events for the Fratelli Branca portfolio.

Prior to his time working in brand management, Mr. Bethel served as the Assistant Food and Beverage Operations Manager with the Hotel Teatro in Denver, CO. He has also managed various cocktail bars, fine dining establishments, and everything in between. He is considered an expert in amaro, and specializes in the cultural terroir of regional spirits. His custom cocktails have been served across the country at events including The James Beard House in New York City, Charleston Wine + Food, and Aspen Food & Wine Festival.

In addition to being called one of Denver's best bartenders by Thrillist in 2016, Mr. Bethel has received praises from Bon Appetit Magazine, 303 magazine, Westword magazine's 2016 Best Cocktail Program, as well as being invited to join the Chilled Magazine 100, their list of the most influential bartenders in the nation.

Mr. Bethel earned his B.A. from Cornell College, and is an avid outdoorsman, cyclist, and community advocate.  


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

Mr. Bethel can be contacted at 720-576-4016 or jackbethel@infiniumspirits.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.