Editorial Board   Guest Author

Mr. Kerstiens

Sonny Kerstiens

Regional Director of Sales & Marketing, Marriott Denver Cherry Creek & Napa Valley

Sonny  Kerstiens is the Regional Director of Sales & Marketing overseeing Colorado's JW Marriott Denver Cherry Creek and California's Napa Valley Marriott Hotel & Spa.

With more than a 15 years of hospitality experience, Mr. Kerstiens has an exceptional track record of top-line revenue growth, revenue stream creation, group and BT/leisure sales, revenue management, marketing strategy, event management, exceptional customer service levels and owner relations.

Both hotels are managed by Sage Hospitality, one of the nation's top hotel investment and management companies. Mr. Kerstiens has overseen the sales team at the Napa Valley Marriott since 2013. He previously served as the Regional Director of Sales & Marketing at the Embassy Suites by Hilton Denver Downtown. 

Mr. Kerstiens has earned numerous honors from Sage Hospitality, including winning the 2017 Sage Hospitality Sales Trendsetter Award for Sales Team Innovation & Performance and the 2016 Sage Hospitality Torch Bearer Award as the Sales & Marketing Leader of the Year and the 2016 Sage Hospitality Mentor of the Year Award.

A graduate of California State University - Chico, Mr. Kerstiens started at the Lodge at Vail as a Sales & Marketing Coordinator before spending more than a decade in sales at the Vail Marriott Mountain Resort, starting as a Sales Manager in 2002 and eventually being promoted to the position of Director of Sales & Marketing, where he spent more than three years. While Mr. Kerstiens was DOSM at the Vail Marriott, the hotel was honored with the Marriott Global Property Sales Team of the Year award, as well as the Event Management Team of the Year award. 


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

Mr. Kerstiens can be contacted at 866-238-4218 or sonny.kerstiens@sagehospitality

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.