Editorial Board   Guest Author

Mr. Sloan

Kell Sloan

General Manager, Fairfield Inn & Suites Moncton NB

At an early age, Kell Sloan was told he wanted to become a concert pianist but with a tin ear, a rebellious streak and a Beach Boys album, Mr. Sloan soon fell in with the wrong crowd and took up professional surfing. At age six, permanently grounded and with no money to buy a surf board, Mr. Sloan sold chocolate bars door to door and found that by developing a compelling unique value proposition and dividing his home town into segments, he was able to focus on neighbourhoods were people were most likely to buy his chocolate bars. And buy they did.

Hiring other kids to sell for him, teaching them the fundamentals of chocolate bar sales, and coaching them to success, Mr. Sloan soon found himself once again grounded but with a surf board and a love of entrepreneurship, marketing and revenue management.

With over 25 + years of hospitality leadership in casinos, restaurants and hotels, if you took an MRI scan of that beautiful brain of his, it would show a large area devoted to thinking of nothing else but strategic planning, demand generation and profit optimization.

Mr. Sloan is currently the General Manager of the Fairfield Inn & Suites, Moncton, New Brunswick and leads an exceptional team of bilingual customer-orientated professionals dedicated to ensuring that every stay is exceptional. Fairfield Inn & Suites is part of the Marriott group of hotels and resorts.

 

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

Mr. Sloan can be contacted at +1 306-209-0981 or kell@kellsloan.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.