Editorial Board   Guest Author

Ms. Rice

Doll Rice

Vice President of Revenue Optimization, Prism Hotels & Resorts

Doll Rice is the Vice President of Revenue Optimization for Prism Hotels & Resorts, an award-winning full-service hotel management, investment and advisory services company. Her professional responsibilities with the organization include assisting and supporting Prism's diverse portfolio of hotel properties in all areas of revenue management.

Over the course of more than two decades of wide-ranging hospitality industry experience, Ms. Rice has served in a wide in a variety of different operations positions. A 1997 job as a reservations manager at the Hilton SW Hotel in Houston, Texas, would alter the trajectory of her career. The position ultimately had a transformative impact on her perspective, realigning her professional goals and helping her realize that revenue management was her true passion. Prior to her return to Prism in 2012, Ms. Rice served as the Director of Market Strategy in Austin, Texas, for Marriott International from 2008 to 2012. Before that, she served as a Regional Director of Revenue Management with Prism Hotels & Resorts. While the majority of her professional experience has been with Marriott hotel brands, she has also provided revenue management services and expertise for a wide range of prestigious national and international hotel brands, including Hilton, IHG, Wyndham, Radisson, Choice, and Independent Hotels & Resorts.

Ms. Rice is a graduate of The University of Texas in Austin, Texas, where she earned a degree in journalism and public relations with a minor in business. A lifelong Longhorn, she currently resides in Austin, Texas where she enjoys the outdoors and spending time with her daughter.


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

Ms. Rice can be contacted at 214-987-9300 or doll.rice@prismhotels.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.