Editorial Board   Guest Author

Mr. Coyle

Jeffrey Coyle

Director of Food & Beverage, Doubletree by Hilton Denver Tech Center

Learning hard work while growing up on a beef farm in rural Wisconsin, Jeffrey Coyle was always in the kitchen as a boy, helping his mom prepare meals after all chores were done.  He chose to attend UW-Oshkosh to study Communications and play baseball.  After giving up his dreams of playing on the diamond, he started tending bar and fell in love with the industry.  After graduation, Mr. Coyle moved to Milwaukee and started working at various restaurants before opening Vivo Urban Grill as the General Manager.  After two years, Mr. Coyle took a break from the business to get involved with a boutique wine distributor, selling high end wines for five years.  Answering the call of the hospitality industry, Mr. Coyle returned to restaurants as General Manager at NStars restaurant group for Harry's Bar and Grill, while assisting at the company's other two restaurants The Knick and The North Shore Bistro.  Upon hearing about the opening of a full-service Marriott in downtown Milwaukee, Mr. Coyle made the jump from restaurants to hotels as the opening Food and Beverage Manager.  In 2013, Marriott Milwaukee Downtown was recognized through guest satisfaction surveys as the #1 lunch and dinner service hotel in all North American properties.  Mr. Coyle quickly became involved in a task force role, assisting in opening or rebranding four hotel restaurants in two years. 

It took little convincing for Mr. Coyle to move to Denver in early 2015, where he became the Director of F&B for the Hilton Garden Inn Denver Downtown, a Stonebridge Company hotel, where he worked for two and a half years.  Through his leadership, the hotel was recognized as one of the top most-improved breakfast service hotels in the entire HGI brand in 2017.  In March of 2018, he moved to his current position, the Doubletree by Hilton Denver Tech Center, also operated by Stonebridge, as Director of F&B, overseeing 24,000 sq feet of event space and a full-service restaurant called Zink Kitchen and Bar. 

Mr. Coyle currently lives in the River North area of Denver, (conveniently located within walking distance of Coors Field, of course!) with his girlfriend, Elena. 


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

Mr. Coyle can be contacted at 303-253-3806 or jeffrey.coyle@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.