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 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.